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Old 03-01-2009, 04:51 AM   #1
Feb 2009
San Luis Obispo, CA
Posts: 304
Liked 2 Times on 2 Posts

If anyone would be kind enough to give me a run down on which of these wheat malts would be a good idea to use together in a wit. There are several different kinds of wheat and I'm a bit confused on which combination will give me the results I want for my wit.

I like that Celis Wit, St Bernardus creamy mouthfeel.

I was going to do a mini-mash and I was thinking something along the lines of this:

2.00 lbs Wheat Dry Extract
3.00 lbs Pilsner (2 row)
2.00 lbs Flaked Wheat
1.00 lbs Flaked Oats
.50 lbs rice hulls

estimated O.G. 1.048 (1.044-1.052)
est. Alc/Vol: 4.78% (4.5%-5.5%)

But what about Wheat Malt and Torrified Wheat? Would these be better choices? If so, what should I use and why?

Reason: .50 lbs of rice hulls

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Old 03-01-2009, 06:36 AM   #2
dontman's Avatar
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts

Nothing wrong with your grain bill. I haven't used oats in a wit but can't see a problem from it.

If you can find the find white wheat malt it is very good for the wits. Do you have a wit yeast? You should.

Also coriander and orange peel. I don't like more than 1/2 oz of each.

I like Sterling or Saaz and Styrian and EKG as the hops Aiming for 15 IBUS and a mild aroma addition.

Low 70s for initial ferment. Bright in mid 60's.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

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