Give Me A Belgian Wit Recipe, Stat! - Home Brew Forums
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Old 12-28-2006, 08:36 PM   #1
Brewsmith
 
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I told my dad I'd make him some beer for his birthday, which is coming Jan 20th. I know it won't be completely done by then, but it will be close. We decided to make a wit and I'm going to pick up the grain today since I'm already going to be stopping by the LHBS.

Anyone have a reliable recipe?

I'm going out to my car to get my Belgian Ale book right now...
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Old 12-28-2006, 08:38 PM   #2
Cheesefood
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Quote:
Originally Posted by Brewsmith
I told my dad I'd make him some beer for his birthday, which is coming Jan 20th. I know it won't be completely done by then, but it will be close. We decided to make a wit and I'm going to pick up the grain today since I'm already going to be stopping by the LHBS.

Anyone have a reliable recipe?

I'm going out to my car to get my Belgian Ale book right now...
The Hoegaarden recipe in my sig tastes like hoegaarden, but it needs a few months to mellow.
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Old 12-28-2006, 08:41 PM   #3
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Looks good Cheese. Thanks
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Old 12-28-2006, 08:53 PM   #4
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After checking Cheesefood's recipe and looking at my book, here's the preliminary recipe:

Belgian Wit
5.5 gallons

4 lbs Belgain Pale
4 lbs Wheat malt
0.5 lb Flaked Wheat
0.5 lb Flaked Oats

0.75 oz Styrian Goldings 60 min
0.5 oz Czech Saaz 15 min

0.75 oz Coriander and 0.25 oz bitter orange peel at knockoff

White Labs 410 Belgian Wit II Yeast
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Old 12-28-2006, 09:30 PM   #5
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looks good, but I'd use more orange peel
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Old 12-28-2006, 09:34 PM   #6
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How 'bout 0.5 oz? I need to pick up a pack anyways. I don't have any in stock. I'll have the whole thing to deal with.
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Old 12-28-2006, 10:11 PM   #7
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I think it usually comes in one ounce packages. I don't think I'd use less than a half, and if it were mine, I'd use the whole thing. The peel isn't all that potent and it tastes nice with the coriander and the flavor that you get with Belgian wit yeast (although I've never used the 410)
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Old 12-29-2006, 09:35 AM   #8
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Well the grain is purchased. 4 lbs belgian pale, 4 lbs wheat malt, 0.5 lb flaked wheat, 0.5 lb flaked oats. And I bought a pack of bitter orange peel. Total package weight is 1 oz, so we'll see how much I end up using. Hops are still up for grabs. I have Styrian Golding pellets, whole Hallertau and a little whole Saaz that work for this style (I'm not going to go with all of the Amarillo I have in stock, even though the grapefruit aroma may be a good thing!).
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Old 12-29-2006, 12:03 PM   #9
mysterio
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A bit late maybe, but Mike Dixon's recipe is tried and trusted. I've tried it using WLP400 and it was great:

http://hbd.org/carboy/recipes/wit3.htm

Also, malted wheat is more at home in a German style Hefeweizen rather than a Wit which should use unmalted wheat.

http://www.brewingtechniques.com/lib.../2_4style.html

 
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Old 12-29-2006, 04:37 PM   #10
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Unless you already had some, you can't get the White Labs Belgian Wit II right now. It's only available in July and August I believe. I know because I just tried to get some myself last week. I settled for the regular Belgian Wit, #WLP400. On a semi-related note, where did you get the bitter orange peel? LHBS?
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