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Old 01-26-2009, 05:09 AM   #1
emacgee
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Default Belgian White suggestions

Planning on doing a wit in the next week or two and was looking for some suggestions on a partial mash. My base is going to have to be extract and I'm thinking its going to be 6.6 lbs of wheat extract.

So, what are some suggestions on proportions of unmalted wheat to my conversion grain? Should I use oats too or worry about that some other time?


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Old 01-26-2009, 05:19 AM   #2
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I've made the austin homebrew wit kit a couple times and it is excellent. You could look at their website for the ingredient list.

I made a batch of a Blanche de Bruges clone that used oats and it was fantastic as well. I don't have the recipe because that book is out on loan.

The book I *do* have in front of me has a Hoegaarden clone recipe. 8 oz flaked wheat, 4 oz flaked oats, 8 oz aromatic and 4 oz of hulls in the steep, then 5.5 lb wheat DME.

The facing page has a Celis white clone: 4 oz flaked wheat, 4 oz aromatic in the steep, then 3.3 pale DME and 2.3 lb wheat DME.

If you figure those two are on opposite ends of the spectrum, almost anything in between will give you a good wit.


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Old 01-26-2009, 05:23 AM   #3
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B3 Mini-Mash Recipe Collection
Witbier
This is the morebeer recipe that i brewed several times before. If you are looking for a Blue Moon clone this won't work out. It is however a definit thirst quencher. I think you may be adding too much wheat extract. Also, the oats aid with providing good head... no pun intended

6lbs Ultralight Malt

2.5lbs 2 Row
1.5lbs Flaked wheat
1lb Flaked oats

1oz Hallertauer 60min
1oz Czech Saaz 1min

1oz coriander seed
1oz bitter orange peel

4oz corn sugar

White Labs - Belgian Wit Ale
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Old 01-26-2009, 12:57 PM   #4
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I think you're on the right track using Wheat LME as your base. If it's Briess, it's 65/35 wheat/barley, which is a good proportion for Wit. If you do a mini-mash with 2 lbs of Pilsner malt and a pound each of flaked wheat and flaked oats, you're pretty much done.

For really cool authenticity, add a very small amount of lactic acid to the mash, or use 4 oz of acidulated malt in your mini-mash. Gives a very authentic twang to the finished beer.

Keep your hops noble, and restrict yourself to one addition, bittering only, for a relatively low IBU (~10-12). Flavor hops will clash with the spices if you're using the spices correctly.

Cheers!

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Old 01-26-2009, 01:46 PM   #5
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Yeah....what Bob said!!

Personally, if I used the acidulated malt I would use closer to 2 oz. (50 grams). 4 oz. would work too, but that is some powerful stuff!!! (try tasting a grain on it's own!).
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Old 01-26-2009, 02:32 PM   #6
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D'oh! Nice catch, Mr Supper. I meant to write '2', but my pre-coffee brain made the fingers type '4'.

:facepalm:
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Old 01-26-2009, 07:43 PM   #7
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Well i put 4oz of acid malt into my all grain batch today. we'll see how it goes...
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Old 01-26-2009, 07:44 PM   #8
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Sweet, thanks for the suggestions. I'm seeing a lot of flaked wheat mentioned here and everything I've read has said that unmalted wheat is traditional. Difference???
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Old 01-26-2009, 10:15 PM   #9
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I use 8 oz of acidulated malt in my Wit, and am thinking about going even higher next time I brew it. What can I say, I like sour beers :-) This doesn't really even come out sour, just a subtle tang in the background.

Flaked wheat is unmalted, just in a different form. The flaking process gelatinizes it, so you can mash without needing to boil it first.
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Old 01-26-2009, 10:19 PM   #10
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Quote:
Originally Posted by emacgee View Post
Planning on doing a wit in the next week or two and was looking for some suggestions on a partial mash. My base is going to have to be extract and I'm thinking its going to be 6.6 lbs of wheat extract.

So, what are some suggestions on proportions of unmalted wheat to my conversion grain? Should I use oats too or worry about that some other time?
My suggestion would be to skip the oats. I tried a Wit with oats a couple of months ago, thought it would be really good but as it turned out it wasn't nearly as good as I was expecting. Next time I will just skip the oats.


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