I'm about to try a Belgian Wit, but I am a little confused.
I ordered an hefeweizen kit, but had the supplier substitute the white labs 400 (belgian wit) yeast for the hefeweizen yeast. However, I didn't think about the hops. He supplied 3/4 oz Mt. Hood hops for bittering, and 1/5 oz. Cascade for aroma. Most of the recipes for wits call for haltertau or saaz. Should I hunt down one of these, or will it really make that big of a difference?
Also, I plan to use coriander and orange peel. Where do I get the orange peel? I know dried orange peel can be bought, but can I just peel an orange and use that? Do I use all parts of the peel, or do I have to scrape some of it off? It seems like the white part of the peel would be too bitter...
I ordered an hefeweizen kit, but had the supplier substitute the white labs 400 (belgian wit) yeast for the hefeweizen yeast. However, I didn't think about the hops. He supplied 3/4 oz Mt. Hood hops for bittering, and 1/5 oz. Cascade for aroma. Most of the recipes for wits call for haltertau or saaz. Should I hunt down one of these, or will it really make that big of a difference?
Also, I plan to use coriander and orange peel. Where do I get the orange peel? I know dried orange peel can be bought, but can I just peel an orange and use that? Do I use all parts of the peel, or do I have to scrape some of it off? It seems like the white part of the peel would be too bitter...