A belgian wit without the wit... what is it?

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I was going to make a belgian wit and had NO idea there was an unmalted white wheat grain, and so I had no idea it was the main ingredient. I used regular old malted wheat.

What is this beer? It tastes good, just had a sample this morning (10 days in primary). Its down to 1.010 and I used a WYeast Belgian Wit yeast. I think it had some munich and pils malt in it.... it was like 50% wheat too. It's been fermenting at 75F and has a VERY fruity nose to it. It got up to 79F for a couple hours (was hot as hell that day) until I threw it in the bathtub with a wet towel wrapped around it. Any ideas what this is?

Thanks


EDIT: Oh yea and I used a bunch of hallertauer hops. I was just using some extra stuff I had laying around, so I'm really not sure if I was even on track for a belgian wit at all.
 

markhip

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I did a similar thing with malted wheat and Brewferm Blanche yeast, it look more like a hefe but I thought it taster like a wit, although I did not added spice to it, I like it.
 
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Ó Flannagáin
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Hey same thing here man, looks like a hefe tastes like something else, not a blue moon or hoegarden though (those are wits right?)
 

markhip

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seefresh said:
Hey same thing here man, looks like a hefe tastes like something else, not a blue moon or hoegarden though (those are wits right?)
Yep, might be good for people who do like the whole banana and clove thing from hefe’s.
 

z987k

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isn't the wit yeast the more important part of the wit? Since I extract brew, I used wheat dme, which I'm sure isn't unmalted white wheat. Samples taste good.
 

markhip

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Malted wheat is different for un-malted, not withstanding you will still make great beer, just not the same. A similar effect is seen with malted and un-malted (flaked) Rye
 

Evan!

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I've made 3 witbiers and never used unmalted wheat...and they all turned out tasting like witbier. I don't think it's an absolute requirement. I might try it next time just to see what difference it might make, but, all in all, I think the spicing and the yeast are much more integral to making a witbier a witbier than unmalted wheat.
 
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