Originally Posted by Hoppinghog
Thanks for responding!
I'm actually making a double batch of this Wit with my buddy so maybe I'll use 3944 for one and forbidden fruit for the other just to see the difference. A little experiment if you will.
So you would substitute the 1/2 lb. torrified wheat with 1/2 pound flaked wheat or in addition to?
Also if I wanted to bump the ABV a little since I think the OG on this is like 1.039 would adding table sugar suffice or should I do something else?
Thanks again and sorry for all the questions just trying to pin this all down.
Table sugar would work well, yes. It will also have the added effect of drying the beer if that is something you are wanting.
Here is my AG recipe for my wit beer if you are looking for other ideas. This really is probably my favorite all around recipe:
Recipe: KE Sharp Wit 5gal
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 10.0 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 50.0 %
2 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3 20.0 %
1 lbs Munich Malt (9.0 SRM) Grain 4 10.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 10.0 %
0.50 oz Northern Brewer [9.60 %] - Boil 90.0 min Hop 6 20.9 IBUs
0.50 oz Tettnang [3.70 %] - Boil 30.0 min Hop 7 5.8 IBUs
0.50 oz Lemon Grass (Boil 5.0 mins) Herb 8 -
0.25 oz Chamomile (Boil 5.0 mins) Herb 9 -
0.50 oz Tettnang [3.70 %] - Boil 5.0 min Hop 10 1.5 IBUs
3.00 Items Navel Orange (Zest) (Boil 5.0 mins) Spice 11 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 12 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 13 -
Single Infusion, Light Body, Batch Sparge
Total Grain Weight:
Name Description Step Temperature Step Time
Mash In Add 13.50 qt of water at 158.3 F 148.0 F 75 min
I highly recommend the lemongrass if you can find it and adding that to your spice sachet.