Wit beer mash temp...

Hey all,

I brewed up a Belgian Wit this week. My first 10 gallon batch. The recipe didn't specify a mash temp so i just went with 151. Later I noted that the mash temp was discussed later in the thread and set at 155.

I know that lower mash temps lead to more fermentable sugars in wort and hence a drier, higher abv beer. Is this especially noticable in a light Belgian Wit beer?

In other words, are wit beers usually at a higher mash temp?

Thanks for looking at my question.

I used to mash at 156 for my wits, but I mash at 150 now. It's a little drier, but nothing huge.

150-151*F for mine also.. Hard to tell the difference in dryness between 150 and 155* I use 3944 @68*F

I shoot for the 149 - 150 range. I sent one of my earlier wits for judging that was mashed at about 155*. All judges commented that it was too sweet. Of course, your mileage may vary. I now go on the low end.