Q2XL
Well-Known Member
How does this recipe sound to you?
Steep 1lb. lager malt, 8oz. malted wheat and 12 oz. carapils malt @ 150F for 45 minutes.
Add 4lbs. wheat DME, bring to boil.
Add 4 AAU's Saaz hops
Boil 60 minutes, then add 1/8 teaspoon crushed coriander seeds.
Remove from heat. Cool, then top up to 5 1/4 gallons with chilled,preboiled water. Cool to 68F then pitch:
Wyeast #3944 Belgian Witbier
Ferment at 65F for 2 weeks, then transfer to secondary and condition cool (50-55F) for 3-4 weeks.
Prime with 1 cup wheat dry malt extract.
Bottle and age at 50F for 3 weeks.
I know that some ale yeasts are you used at colder temps, but do the colder temps seem right to you for fermenting this beer?
Any help or thoughts are appreciated.
Steep 1lb. lager malt, 8oz. malted wheat and 12 oz. carapils malt @ 150F for 45 minutes.
Add 4lbs. wheat DME, bring to boil.
Add 4 AAU's Saaz hops
Boil 60 minutes, then add 1/8 teaspoon crushed coriander seeds.
Remove from heat. Cool, then top up to 5 1/4 gallons with chilled,preboiled water. Cool to 68F then pitch:
Wyeast #3944 Belgian Witbier
Ferment at 65F for 2 weeks, then transfer to secondary and condition cool (50-55F) for 3-4 weeks.
Prime with 1 cup wheat dry malt extract.
Bottle and age at 50F for 3 weeks.
I know that some ale yeasts are you used at colder temps, but do the colder temps seem right to you for fermenting this beer?
Any help or thoughts are appreciated.