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Old 04-04-2008, 08:15 PM   #1
Nov 2006
Posts: 4,289
Liked 14 Times on 14 Posts

Ok, I want to make a Wit for MD brewday. 90% of all wit recipes are the same. Equal amounts of Pils and Wheat. Corriander and Orange peel for spices.

So I wanted to try something different. Here's what I have so far for hops/grain bill - but I want to get away from the 'corriander/orange' standard. What other cool ingredients might you suggest to go along with this?

Type: All Grain
Date: 4/4/2008
Batch Size: 5.50 gal
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:


Amount Item Type % or IBU
4.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 44.2 %
4.25 lb Wheat, Flaked (1.6 SRM) Grain 41.7 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.8 %
0.25 lb Acid Malt (3.0 SRM) Grain 2.5 %
0.18 lb Biscuit Malt (23.0 SRM) Grain 1.8 %
0.50 oz Williamette [5.50%] (60 min) Hops 9.1 IBU
0.50 oz Crystal [3.50%] (30 min) Hops 4.5 IBU
0.50 oz Crystal [3.50%] (5 min) Hops 1.2 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 14.8 IBU Calories: 43 cal/pint
Est Color: 4.7 SRM

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Old 04-04-2008, 08:29 PM   #2
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts

Paradise Seeds. Might give a nice spice without going the coriander/BOP route. I LOVE the smell of Paradise Seeds. mmmmmm!

Also choose your yeast carefully. I used the Forbidden Fruit on my last one and it was awesome.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 04-07-2008, 01:41 PM   #3
Feb 2008
Belo Horizonte - Brazil
Posts: 11

A friend of mine uses a little bit of vanilla on his wit's.
God invented beer to prevent forwards from taking over the world.

Rugbeer motto.

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Old 04-07-2008, 01:51 PM   #4
Nov 2005
Newport News, VA
Posts: 662
Liked 3 Times on 2 Posts

What about a different citrus? Lemon, Lime, Grapefruit, etc
Primary - Empty
Secondary - Empty
Bottle Conditioning - None
Drinking - Peanut Butter Oatmeal Stout, Barleywine, Saison, APA, Strawberry mead
In the Works - Summer Rye for my wedding, May 15, 2010

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Old 04-07-2008, 02:20 PM   #5
Aug 2006
Posts: 122
Liked 1 Times on 1 Posts

Yeah, another kind of citrus could be nice, and grains of paradise or maybe black peppercorn for that spicy note. Another good one to use is Camomile tea.
I like your recipe until you get to the biscuit malt; that seems a bit strange to me in a wit. But maybe it'll be great?!
currently brewing:
Meridian IPA
On Tap:
Bohemian Pils
-Baltic Porter
-Belgian Brettanomyces Amber

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Old 04-08-2008, 07:49 PM   #6
Dec 2007
Posts: 220
Liked 2 Times on 2 Posts

Looks excellent. You don't need the irish moss for this style, and some rice hulls might help you sparge all that wheat. I just did 2 batches of a very similar recipe and was please with the result. What kind of yeast/microbes had you planned on using?

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