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Old 10-07-2012, 07:04 AM   #11
MTate37
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Aug 2012
Birmingham, Alabama
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I've seen a number of people recommend adding things like fruit, spices, etc. at flameout. If you are adding at flameout, how long does it stay in the wort?

For my first two batches I've used either ice or well chilled bottled water to top off so it hasn't been more than 10 minutes to get to pitching temps. Is that enough time for some spices or fruit rind to make a difference?
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Old 10-07-2012, 03:26 PM   #12
weirdboy
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May 2009
Los Angeles
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Quote:
Originally Posted by MTate37
I've seen a number of people recommend adding things like fruit, spices, etc. at flameout. If you are adding at flameout, how long does it stay in the wort?

For my first two batches I've used either ice or well chilled bottled water to top off so it hasn't been more than 10 minutes to get to pitching temps. Is that enough time for some spices or fruit rind to make a difference?
Yes it's fine. I use a plate chiller and get down to pitching temps within 5 min usually.

 
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Old 10-09-2012, 01:34 AM   #13
AndrewD
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Aug 2012
Santa Rosa, CA
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Quote:
Originally Posted by weirdboy View Post
This is not necessarily true as a general rule. There are some good reasons for boiling longer, but not really in an all-extract wheat recipe.

For example in a "real" witbier recipe half or more of the grist will typically be pilsner malt, which can give you DMS if you don't boil it at a bare minimum of 60 minutes...most people I know boil it for 90 minutes.
Not stated as a general rule.

 
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Old 10-11-2012, 05:11 PM   #14
Nubster
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Oct 2012
Romney, West Virginia
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Well, I did a Belgian Wit for my first try at homebrewing...here's what I did, I'm sure there are some mistakes but it was fun and definitely a learning experience. I just hope it turns out drinkable...lol...

4oz Belgian aromatic
4oz Flaked oats
4oz Rice hulls
8oz Flaked wheat

2 gallon Steep @150 for an hour, one gallon sparge @ 170 degree.

Added 6 pounds (actually more, used two 3.3# cans but I didn't scrape them clean) Belgian wheat extract and 8oz of Soft Candi sugar after bringing the above to a boil.

Added 1oz German Hallertaur hops (4.3%) at 60 minutes, 1oz at 15 minutes.

Added 1oz of bitter orange at 15 minutes

Added 1oz of Coriander at 5 minutes.

Cooled in ice bath to 70 degrees, moved to 5 gallon fermenter bucket.

Pitched one tube of White Labs Belgian Wit yeast (WLP400).

Added water to bring to 5 gallons.

OG: 1.042

 
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