Witbier Austin Homebrew's Belgian White Beer

[thirstyutahn]

Now I've read through this whole thing and still don't understand what's going on with the mash/sparge. The recipe would seem to indicate a no sparge because at 4 gallons mash in and 3 gallons mash out...well there's no room for a sparge.

For you guys who have brewed this a few time did you stick to a normal mash sparge schedule, or did you do it exactly as outlined in the original post?

 

[j1rubin]

i did everything exact as the first post and this came out fantastic. it tastes identical to hoegarden. great recipe

 

[m1ke]

I brewed two 6 gallon batches of this recipe. The first batch was kegged last Monday and we nearly kicked the keg Friday at work... everyone loved it!

Definitely a new favorite of mine... not changing anything.

 

[j1rubin]

yeah my keg lasted about 1.5 weeks - i wouldn't change anything

 

[daveooph131]

Just brewed this sunday but added the spices at 5 minutes dang it - will this make the flavor more mellow?

 

[benzy4010]

This like an allagash white?

 

[BolderBrew22]

Why is there so much talk about a 30 min boil? The recipe on the first page of this thread says 50 minutes at the top with hop additions at 30 minutes and 5 minutes.

Also my HBS is stupid and didn't have Cascade so I used what I had at home, some EK Goldings.

4 gallon mash with 3 gallon sparge BIAB worked out well, lost a gallon to grain and one to boil.

I'd love to do things by the book but sometimes you make do with what you have. LHBS didn't have White labs 400 for that week and completely ran out of belgian pilsner as well so I substituted Wyeast Beligain wit and German Pilsner malt.

Currently bubbling away like mad. Made sure to use a blow off tube instead of an airlock this time. Wheat beers are the only ones I've had to do this with.

 

[richfei]

I'd like to try this as my first beginner BIAB. From what I gather there doesn't need to be a sparge or mash out if everything is in one pot, so would I just mash 7 gallons of water instead of 4 initially to 10.25 lb of grain for 60 min at 152, and boil for 50 and it should reduce down to approx 5.5 wort ?

 

[jramsey]

Richfei,
I brew BIAB and most of my recipes call for 10-14 lbs of grain. The thing you are not accounting for is the water loss from grain absorbtion which will be on the order of 1.25 gal. Also, my boil off percentage is generally over 20%. Bottom Line, in a 15gal kettle, I mash in 9 gallons of water to end up with 5.5 to 6 gal. into the first fermenter.
One more thing, for all you BIAB folks out there, go to www.biabrewer.info
You will find an excellent FREE spreadsheet that will be a big help in your biab efforts

 

[mpride1911]

I will be brewing this up tomorrow morning, with a few slight variations.

 

[D_Nyholm]

Can u sub american 2 row or Marris otter in place of the Belgian 2 row? Or will it be a completely different beer?

 

[mpride1911]

I have compared them side by side, and I haven't tried many Belgian wits, but my friend does and loves the style. I brewed mine with Canadian 2-row since I buy it by the sack. My friend loved it and said "It was spot on." Just my experience so far.

 

[razorbuck]

Can u sub american 2 row or Marris otter in place of the Belgian 2 row? Or will it be a completely different beer?

I have made this recipe several times now. Ten gallons carbing as we speak. I would be more comfortable subbing the american 2-row. I'm not very familiar with how marris otter tastes. However, the yeast, orange peel, and coriander are such prominent flavors that I don't feel exact origin of base grains is the most important input for this recipe to taste as intended. I myself use belgian pilsner

 

[D_Nyholm]

One last question before I get in on this. I am going to attempt a 10 gallon batch of this recipe. I usually only make 5 gallon batches and make starters for the liquid yeast. Is it stupid to try to step up a single vial of yeast to split and then pitch into 2 different carboys? Or should I just buy 2 vials and start that way? I am thinking that if I start off with a 1L starter and then step it up to a 2L starter I might just make enough yeast to be safe, considering the low O.G. of this brew. I'd love to be able to save $7 on the batch!!

 

[mpride1911]

One last question before I get in on this. I am going to attempt a 10 gallon batch of this recipe. I usually only make 5 gallon batches and make starters for the liquid yeast. Is it stupid to try to step up a single vial of yeast to split and then pitch into 2 different carboys? Or should I just buy 2 vials and start that way? I am thinking that if I start off with a 1L starter and then step it up to a 2L starter I might just make enough yeast to be safe, considering the low O.G. of this brew. I'd love to be able to save $7 on the batch!!

I don't think you'll have a problem with that.

 

[oasisbliss]

Jhonda, what temp do you ferment this at ?

 

[beershere]

I replicated this beer exactely-or so I thought. As I poured my grain in I realized I used flaked oats rather than flaked wheat. Doet! What do you guys think, will this beer be greatly different?

 

[4minmile]

Ingredients being gathered for the frau for a weekend brew