Originally Posted by BierMuncher
This should be a good base:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
Strain the wheat grains out and bring wort to boil, add extracts and you know the rest...
Hey BM...If your around, I took a stab at the PM recipe you posted and ran into some difficulty...First screw up...I used the 1.25qt of water rule for steeping the flaked oats....within 10 minutes I knew I had screwed up because it turned into a large pile of oatmeal! I added another gallon or so of water - brought back up to temp and steeped for 30 mins....
Next issue, I steeped in a extra fine mesh nylon bag....when I went to pull it out, the liquid was trapped in the bag because of the thickness of the flaked oats...it created quite the mess. I did some squeezing to get as much of the liquid out.....Not sure if this was a bonehead move or not. I then added another gallon of water and the rest of the fermentables and started the boil and completed the recipe.
Now...Fermentation went well and was very vigerous! 2 and a half weeks later, I start to transfer into the keg and I notice after transferring about 3 gallons, there was nothing but sludge in the bucket ...I ended up only able to get about 3.5 gallons total from this batch as the remaining Yeast cake, sludge, etc took up the rest of the volume of the fermenter. I have NO idea where all this extra sludge came from....it wasn't present in the kettle when I transferred to the fermenter.
On a positive note, the sample I tasted was nice, light and refreshing so I think it will be a really good beer. Just bumed that I didnt get a full 5 gallons. (And yes, the fermenter had 5.25 gallons when I added the yeast)
Might just be me - but I had some struggles with the partial. I am close to going all grain once I make a couple more purchases and will definitely try that version.
Any thoughts on my struggles for future Partial Mashers to be aware of?