KyleWolf
Well-Known Member
Hey everyone.
So with spring and summer around the corner (especially here with temps already reaching 70 some days) I am looking to start on a spring/summer project. Thinking I want to produce my first wit. Going to be a fairly light beer with lower gravity and of course not much hop. I know my recipe is fairly square and straight forward, I am just curious as to the recommendations on yeast. I have narrowed them down to two and I just wanted some opinions on which would work best with my recipe. Wanted something fairly clean, and not plumy or bubble-gummy. Also I am going to go a bit off style with some american hops
OG- 1.043
FG- 1.008
SRM- 3.2
IBU- 11.4
5.00lb Pilsner
3.50lb Wheat Malt
0.125 oz Citra 60min
0.125 oz Citra 15min
0.125 oz Citra 05min
.75oz Orange Peel, Bitter
.75oz Crushed Coriander
The yeasts I am considering are:
WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium
OR
Wyeast 3944 | Belgian Witbier™
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV
Would love to hear your thoughts.
Thanks!
Kyle
So with spring and summer around the corner (especially here with temps already reaching 70 some days) I am looking to start on a spring/summer project. Thinking I want to produce my first wit. Going to be a fairly light beer with lower gravity and of course not much hop. I know my recipe is fairly square and straight forward, I am just curious as to the recommendations on yeast. I have narrowed them down to two and I just wanted some opinions on which would work best with my recipe. Wanted something fairly clean, and not plumy or bubble-gummy. Also I am going to go a bit off style with some american hops
OG- 1.043
FG- 1.008
SRM- 3.2
IBU- 11.4
5.00lb Pilsner
3.50lb Wheat Malt
0.125 oz Citra 60min
0.125 oz Citra 15min
0.125 oz Citra 05min
.75oz Orange Peel, Bitter
.75oz Crushed Coriander
The yeasts I am considering are:
WLP410 Belgian Wit II Ale Yeast
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium
OR
Wyeast 3944 | Belgian Witbier™
This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Origin:
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 62-75F, 16-24C
Alcohol Tolerance: 11 to12% ABV
Would love to hear your thoughts.
Thanks!
Kyle
