Wit recipe check/questions

[big supper]

Hi all! yet another wit!


50% pils
50% flaked wheat

.5oz coriander
.5oz orange zest

WL Belgian Wit yeast

I am unsure what temp to mash at. I guess you would want it fairly dry? 150F?

Also, I read a thread about underpitching with Hefes to stress the yeast. Would this apply to a Wit as well, or should we do a starter?

Thanks in advance!

 

[Alamo_Beer]

It looks pretty straight forward........maybe check out the recipe database to see what others have done?

I would still make a starter to ensure viability. That doesn't mean it has to be a huge 1gal starter or anything. Maybe a liter??

 

[bradsul]

Looks good though I think you'll be wanting some rice hulls too.

+1 on the 1L starter.

 

[big supper]

Thanks for the advice. Only 2-3 weeks late though!!! Bottled this one a few days ago, so we'll see how it turned out. Sample tasted good, although it smelled funky when we opened up the fermentor!!!!

 

[Alamo_Beer]

What did you end up doing about the starter?

 

[big supper]

We ended up not doing a starter due to some time restraints. It feremented well, but maybe a bit on the slower side. Next time a starter will be done for sure. We haven't done them a lot in the past but are getting into the routine of it. Either that or pitching onto a yeast cake.

 

[z987k]

I find protein rests help every bit as much as rice hull with large amounts of wheat.