Bamsdealer
Well-Known Member
With a half dozen ales under my belt, I decided to grab some ingredients for my first wit. Plan on brewing this Thursday night. Looking for a little feedback before brew day.
Aiming for 5.5 in the fermenter with a 7 gal in the brewpot.
Typical efficiency is 75-80%
WLP 400 Belgian Wit
3.5 German Wheat
5 German Pilsner
.5 Gilberston Page Raw White Wheat
1oz tett 3.7AA (60)
.5oz saaz 3AA (30)
.5oz saaz 3AA (10)
I grabbed some dried coriander seed and bitter orange peel from the shop and plan on getting some fresh ginger at the grocery store.
Some thoughts before I brew:
I know wits are supposed to be lighter on hops, but I think the saaz spiciness will compliment this brew nicely. Reason for the late addition.
I'm hoping to avoid banana flavors, but am looking for a moderate level of tartness with some spice. Nothing overpowering. Is WLP 400 a good choice for this. I like cleaner tastes in my ales so I've been fermenting at the low end with those. Should I do the same with the wit yeast even though I'm looking for a little tart/spiciness? Like I said, I'd like to avoid banana. Is 68-70 a nice range?
Would irish moss be a waste for a beer that's typically hazy anyway?
Questions on the spices. I've never used any so I could use some guidance. I'm not married to the coriander, but I would like a little grated ginger in there. When should I add these? Flameout? I don't plan on doing a secondary, but could add it after a week in the primary. Thoughts on lemon zest in addition/instead of orange? How would fresh orange zest compare to the dried?
I meant to get some rice hulls, but forgot. Never used them before, but I've heard wheat can clog up a MLT. Thoughts on a thinner mash to compensate?
I wanted some mouthfeel in this brew so I asked what they recommend at the shop and he suggested just a little of the Gilberston Page Raw White Wheat to help with mouthfeel and head retention. Has anyone used this before?
Feedback appreciated.
Aiming for 5.5 in the fermenter with a 7 gal in the brewpot.
Typical efficiency is 75-80%
WLP 400 Belgian Wit
3.5 German Wheat
5 German Pilsner
.5 Gilberston Page Raw White Wheat
1oz tett 3.7AA (60)
.5oz saaz 3AA (30)
.5oz saaz 3AA (10)
I grabbed some dried coriander seed and bitter orange peel from the shop and plan on getting some fresh ginger at the grocery store.
Some thoughts before I brew:
I know wits are supposed to be lighter on hops, but I think the saaz spiciness will compliment this brew nicely. Reason for the late addition.
I'm hoping to avoid banana flavors, but am looking for a moderate level of tartness with some spice. Nothing overpowering. Is WLP 400 a good choice for this. I like cleaner tastes in my ales so I've been fermenting at the low end with those. Should I do the same with the wit yeast even though I'm looking for a little tart/spiciness? Like I said, I'd like to avoid banana. Is 68-70 a nice range?
Would irish moss be a waste for a beer that's typically hazy anyway?
Questions on the spices. I've never used any so I could use some guidance. I'm not married to the coriander, but I would like a little grated ginger in there. When should I add these? Flameout? I don't plan on doing a secondary, but could add it after a week in the primary. Thoughts on lemon zest in addition/instead of orange? How would fresh orange zest compare to the dried?
I meant to get some rice hulls, but forgot. Never used them before, but I've heard wheat can clog up a MLT. Thoughts on a thinner mash to compensate?
I wanted some mouthfeel in this brew so I asked what they recommend at the shop and he suggested just a little of the Gilberston Page Raw White Wheat to help with mouthfeel and head retention. Has anyone used this before?
Feedback appreciated.