Wit help

I'm thinking of brewing a Wit for my brothers bachelor party, but since I've never brewed one I was hoping you more knowledgeable people would have some tips to help me out. Please and thank you.

All grain?

Yes all grain

10 gallons

10# white wheat
8# pale malt
2 oz saaz 60min
2 teaspoons of flour into the boil at 5 min
2 oz orange peel (zest from 2 oranges) into the boil at 5
1 oz crushed coriander seed into the boil at 5

I used Wyeast 1388, Belgian Strong Ale yeast. Probably any low-flocculating belgian yeast would be fine. There are Wit yeasts.

Is that just normal oranges? And thanks

I really like the hoegaarden clone recipe that ohiobrewtus has on here, just search for that it is a really good recipe and tastes very close to the reall deal, good luck

Mplow222 said:

Is that just normal oranges? And thanks

Click to expand...

They are from my yard. They look normal to me!

I've found that most wit yeasts I've used produce a somewhat sulfuric smell. It does however subside after a few weeks of aging. I just didn't want you to be deterred if you smell sulfur during fermentation, for me it's normal.

a traditional wit is made from pilsner 2row, flaked wheat and flaked oats. Here's a very tasty recipe. For 10 gallons

10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 53.8 %
7.64 lb Wheat, Flaked (1.6 SRM) Grain 41.1 %
0.95 lb Oats, Flaked (1.0 SRM) Grain 5.1 %
1.84 oz Hallertauer [4.80%] (60 min) Hops 16.4 IBU
1.35 oz Coriander Seed (Boil 5.0 min) Misc
1.82 oz Orange Peel, Bitter (Boil 5.0 min) Misc

2 Pkgs Belgian Witbier (Wyeast Labs #3944)

1.050 SG
1.009 FG
5.3 %
IBUS 16.4

I have fallen in love with wits this year. I typically don't like commercial versions, but my own fresh wits are nectar!

Don't buy standard grocery store coriander- that stuff is useless. Get gourmet un-crushed seeds and throw them in a grinder. The aroma will blow you away.