I'm confused. I've made Belgian Wits before and they have always been cloudy. I haven't changed my recipe. My last one came out as clear as a bud light. I have no problem with the clarity. It was just unexpected.
My recipe:
5lb. Flaked Wheat
4.5 lb. German Pilsner
4 lb. White Wheat malt.
1 oz. Coriander
1 oz. Orange Peel
.5 oz. centennial (60 min)
Yeast: WLP 400 , pitched @ 68F, climbed up to 73F. No cold crashing, irish moss, or other attempts to clarify.
The only difference between this Wit and my previous Wits was that I mashed this one for 4 hours (151F down to 139) rather than the typical 1 hour. Would that make a difference?
My recipe:
5lb. Flaked Wheat
4.5 lb. German Pilsner
4 lb. White Wheat malt.
1 oz. Coriander
1 oz. Orange Peel
.5 oz. centennial (60 min)
Yeast: WLP 400 , pitched @ 68F, climbed up to 73F. No cold crashing, irish moss, or other attempts to clarify.
The only difference between this Wit and my previous Wits was that I mashed this one for 4 hours (151F down to 139) rather than the typical 1 hour. Would that make a difference?