Failing_Ales
Active Member
Hi, I'm planning a small (even smaller) wit-like beer and welcome suggestions.
Half wit
10 gal
OG 1.032
FG ~1.008 (~3.2%)
IBU ~15
8# (66.7%) Wheat malt
2# (16.7%) Rye malt
1# (8.3%) Flaked rye
1# (8.3%) Belgian pale
Mash @ 156-158
1 oz tettnanger @60
1 oz tettnanger @20
2 oz tettnanger @0
1/4 c. fresh lemon verbena @0
2 g. grains of paradise @0
Wyeast 3944 Begian Witbier
1) Is the pale malt necessary for conversion or can I just replace it with more wheat/rye malt?
2) Would a saison yeast be better for perceived body due to the glycerol production?
My hope is that by mashing high with this grist that I won't be left with something insipidly thin. I don't have any experience brewing below 1.040. Thanks!
Half wit
10 gal
OG 1.032
FG ~1.008 (~3.2%)
IBU ~15
8# (66.7%) Wheat malt
2# (16.7%) Rye malt
1# (8.3%) Flaked rye
1# (8.3%) Belgian pale
Mash @ 156-158
1 oz tettnanger @60
1 oz tettnanger @20
2 oz tettnanger @0
1/4 c. fresh lemon verbena @0
2 g. grains of paradise @0
Wyeast 3944 Begian Witbier
1) Is the pale malt necessary for conversion or can I just replace it with more wheat/rye malt?
2) Would a saison yeast be better for perceived body due to the glycerol production?
My hope is that by mashing high with this grist that I won't be left with something insipidly thin. I don't have any experience brewing below 1.040. Thanks!