OK bit of a wierd question.
I want to make a witbier (SWMBO has commanded it!) but the only home brew store in Korea that stocks it is out of all wheat extract except for Mr. Beer (which costs over $20 for a bit over a pound of LME, which I won't pay). My cooling system isn't the best so my next beer's fermentation will run in the low 70's and there isn't much of a selection of temperature tolerant yeast that I can get my hands on.
So what I was thinking is making something Dark Abbeyish with WLP400 and then use the slurry to make a sort of dark Witbier when Munton wheat LME is back in stock. Would that work?
Was thinking along these lines for a recipe:
3.5 pounds Muntons medium DME
3 pounds Mutnons dark DME (got a crapload of this that I've GOT to use up before it gets too old)
.5 pound seeped Chocolate malt
1 oz bittering Saaz
.5 oz flavor Saaz
.5 oz aroma Saaz
Pound or two of table sugar that I'll invert at home and them caramelize a bit in a frying pan. Closest I can come to Belgian candi sugar I think.
WLP400
Fermenting in the low 70's
Would that produce something drinkable?
I want to make a witbier (SWMBO has commanded it!) but the only home brew store in Korea that stocks it is out of all wheat extract except for Mr. Beer (which costs over $20 for a bit over a pound of LME, which I won't pay). My cooling system isn't the best so my next beer's fermentation will run in the low 70's and there isn't much of a selection of temperature tolerant yeast that I can get my hands on.
So what I was thinking is making something Dark Abbeyish with WLP400 and then use the slurry to make a sort of dark Witbier when Munton wheat LME is back in stock. Would that work?
Was thinking along these lines for a recipe:
3.5 pounds Muntons medium DME
3 pounds Mutnons dark DME (got a crapload of this that I've GOT to use up before it gets too old)
.5 pound seeped Chocolate malt
1 oz bittering Saaz
.5 oz flavor Saaz
.5 oz aroma Saaz
Pound or two of table sugar that I'll invert at home and them caramelize a bit in a frying pan. Closest I can come to Belgian candi sugar I think.
WLP400
Fermenting in the low 70's
Would that produce something drinkable?