Shawn Hargreaves
Well-Known Member
I find myself intrigued by the idea of making a hybrid Wit / Porter, or to put this another way, a dark colored Wit that includes some roastey malts. Anyone ever tried anything like this, or care to offer any advice before I try it out?
Here's what I'm planning right now (partial mash):
2.5 lb 6 Row
1.5 lb Flaked Wheat
0.75 lb Chocolate Malt
0.5 lb Crystal 40
0.25 lb Black Patent
(60 min mash @ 154)
3 lb Dry Wheat Extract (late addition)
1 oz Saaz (AA 5.5, 30 min)
1 oz Bitter Orange Peel (5 min)
0.75 oz Coriander Seed (5 min)
WLP400 (Belgian Wit Ale)
OG 1.052
FG 1.012
IBU 13.8
I'd normally hop a dark beer much more heavily than this, but kept the hops low since I want to leave plenty of room for the orange peel.
I'm particularly undecided how much crystal to include. I toyed with none at all (maybe some flaked oats instead like I would normally use in a Wit?) but I worry that the dark malts will need at least a little crystal for it to even remotely resemble a Porter.
Here's what I'm planning right now (partial mash):
2.5 lb 6 Row
1.5 lb Flaked Wheat
0.75 lb Chocolate Malt
0.5 lb Crystal 40
0.25 lb Black Patent
(60 min mash @ 154)
3 lb Dry Wheat Extract (late addition)
1 oz Saaz (AA 5.5, 30 min)
1 oz Bitter Orange Peel (5 min)
0.75 oz Coriander Seed (5 min)
WLP400 (Belgian Wit Ale)
OG 1.052
FG 1.012
IBU 13.8
I'd normally hop a dark beer much more heavily than this, but kept the hops low since I want to leave plenty of room for the orange peel.
I'm particularly undecided how much crystal to include. I toyed with none at all (maybe some flaked oats instead like I would normally use in a Wit?) but I worry that the dark malts will need at least a little crystal for it to even remotely resemble a Porter.