Home Brew Forums > Home Brewing Beer > General Techniques > Mash Temps for a Wit?
Reply
 
Thread Tools
Old 04-09-2009, 08:27 AM   #1
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default Mash Temps for a Wit?

Trying to figure out if wits are generally mashed high, low, in the middle, etc. I'd guess low, but am not sure.


__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 04-09-2009, 10:23 AM   #2
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 35 Times on 31 Posts
Likes Given: 5

Default

A protein rest at 122 is recommended when brewing a Witbier; somewhere in the neighborhood of 20 minutes. Then add a second infusion of water to bring the mash up to 154 for your saccharification rest for 45 minutes.

Another thing to keep in mind is the boil should not be too vigorous; in fact, a strong simmer for 90 minutes is ideal. You want to keep the proteins in solution for the haze and for the moussy, persistent head. Omit any kettle finings like Irish Moss or Whirlfloc.


flyangler18 is offline
 
Reply With Quote
Old 04-09-2009, 04:26 PM   #3
MgMt_Home_Brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Burlington, VT
Posts: 639
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by flyangler18 View Post
A protein rest at 122 is recommended when brewing a Witbier; somewhere in the neighborhood of 20 minutes. Then add a second infusion of water to bring the mash up to 154 for your saccharification rest for 45 minutes.
How would one go about finding out how much water to start the protein rest with before adding the second infusion. If you are gona be adding somethig like 8 quarts of boiling water to bring the temp up to 154 wouldn't that make the mash really thin? (just in case I have the thin and thick turned around I mean too much water)

Is it as simple as just doing the math so that after your infusion you have your total mash volume?
__________________
I once read about the dangers of drinking, I have since stopped reading. - Unknown

MgMt_Home_Brew is offline
 
Reply With Quote
Old 04-09-2009, 04:58 PM   #4
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 35 Times on 31 Posts
Likes Given: 5

Default

Quote:
Originally Posted by MgMt_Home_Brew View Post
How would one go about finding out how much water to start the protein rest with before adding the second infusion. If you are gona be adding somethig like 8 quarts of boiling water to bring the temp up to 154 wouldn't that make the mash really thin? (just in case I have the thin and thick turned around I mean too much water)

Is it as simple as just doing the math so that after your infusion you have your total mash volume?
Your software will help calculate the infusion amount and temperature needed to step the temp up to your saccharification temp.

See my Whirling Dervish Wit in my pull down for a sample mash schedule. I mash-in thick at 1 qt/lb for the protein rest, then infuse at 2 qt/lb to step things up.
flyangler18 is offline
 
Reply With Quote
Old 04-09-2009, 05:17 PM   #5
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 46,697
Liked 3028 Times on 2934 Posts
Likes Given: 149

Default

Quote:
Originally Posted by flyangler18 View Post
A protein rest at 122 is recommended when brewing a Witbier; somewhere in the neighborhood of 20 minutes. Then add a second infusion of water to bring the mash up to 154 for your saccharification rest for 45 minutes.

Another thing to keep in mind is the boil should not be too vigorous; in fact, a strong simmer for 90 minutes is ideal. You want to keep the proteins in solution for the haze and for the moussy, persistent head. Omit any kettle finings like Irish Moss or Whirlfloc.
Maybe I'll try this this weekend with BM's Black Pepper Wit. Never done a step mash though and don;t want to mess my beer up Didn't know about a simmer for 90 minutes on wit's. Should I just start my 60 minute schedule as normal after the 30 minute or adjust? It's just one 60 minute hop addition.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo's mom
IrregularPulse is offline
 
Reply With Quote
Old 04-09-2009, 05:47 PM   #6
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 35 Times on 31 Posts
Likes Given: 5

Default

Quote:
Originally Posted by IrregularPulse View Post
Maybe I'll try this this weekend with BM's Black Pepper Wit. Never done a step mash though and don;t want to mess my beer up Didn't know about a simmer for 90 minutes on wit's. Should I just start my 60 minute schedule as normal after the 30 minute or adjust? It's just one 60 minute hop addition.
Sure, you can add hops at 60 (in fact I usually do!) - you'll just use slightly more to get the same (albeit minimal) amount of IBUs. I've often adjusted amounts between 75-45 minutes to get a nice convenient round amount rather some wonky 1.12568 oz .
flyangler18 is offline
 
Reply With Quote
Old 04-09-2009, 06:30 PM   #7
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,819
Liked 1339 Times on 878 Posts
Likes Given: 35

Default

You can also add a teaspoon of white flour to the boil to keep the haze.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is online now
 
Reply With Quote
Old 04-09-2009, 06:42 PM   #8
Hokie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Arlington, VA
Posts: 175
Liked 6 Times on 4 Posts

Default

Quote:
Originally Posted by Bobby_M View Post
You can also add a teaspoon of white flour to the boil to keep the haze.
...but don't be a dummy like me and toss in the flour dry from the spoon...instant flour balls...haha. Make a slurry with a few tablespoons of cool water, then pour in with 10-15 minutes left in the boil.
Hokie is offline
 
Reply With Quote
Old 04-09-2009, 08:47 PM   #9
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

If you're using torrified wheat I take it there's no need for the protein rest (at least, I hope there's not).
__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 04-09-2009, 08:49 PM   #10
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 46,697
Liked 3028 Times on 2934 Posts
Likes Given: 149

Default

Quote:
Originally Posted by Bobby_M View Post
You can also add a teaspoon of white flour to the boil to keep the haze.
This will not aid in moussey head thought right?


__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo's mom
IrregularPulse is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Temps? Superdave All Grain & Partial Mash Brewing 4 03-14-2009 03:49 PM
Mash Temps pearlbeer All Grain & Partial Mash Brewing 3 03-04-2009 05:07 PM
Mash Temps? fixie All Grain & Partial Mash Brewing 11 02-28-2009 11:59 PM
Mash Temps mikeyc All Grain & Partial Mash Brewing 6 12-02-2007 01:23 PM
Mash Temps robmee All Grain & Partial Mash Brewing 1 10-01-2005 08:42 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS