Partial Mash Wit

Hi, trying to put together a PM wit recipe to brew soon. Any input greatly appreciated. Kinda threw this together based on a couple recipes I've seen and a few things I already have.




Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 4.25 gal
Estimated OG: 1.049 SG
Estimated Color: 5.5 SRM
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.76 %
3.30 lb Wheat Liquid Extract [Boil for 10 min] Extract 36.46 %
3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 33.15 %
1.50 lb Wheat, Flaked (1.6 SRM) Grain 16.57 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.52 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 5.52 %
0.80 oz Hallertauer [4.80 %] (60 min) Hops 10.7 IBU
0.80 oz Saaz [4.00 %] (15 min) Hops 4.4 IBU
0.50 oz Coriander Seed (Boil 10.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.75 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.19 qt of water at 164.8 F 153.0 F

You don't need the half pound of wheat malt, a traditional wit would not have any wheat malt, and that extract is probably about 50% wheat malt. It's not a bad thing, but can lend to a maltier flavor than you may want, but that half pound won't affect much anyway. I also like some fresh citrus zest in my wit. My last had about an ounce total of orange and grapefruit zest, with a touch of lemon zest.

Also, leave out the whirfloc, you want it to be cloudy.

Ahh, shoulda caught the whirlfloc. Good idea. Was wondering about that small amount of the white wheat malt. Should I increase the flaked barley or pale malts or just take out the wheat malt and leave the rest as is?

I would add 1/2lb to the flaked wheat.