mysterio
Well-Known Member
What's everyones Wit experiences?
I brewed one three weeks ago and I'm just tapping it today - It tastes amazing IMO, maybe one of the best I've made. I was a bit anxious as most people say that wits are a difficult style to brew.
Here's the recipe if anyones interested. I recommend giving it a go if you like Wit. It's basically a combination of Wit recipes I've read online and in books. It's quite silky, with a very slightly tart aftertaste that doesnt linger. The spices are quite subdued, with only the coriander really noticeable in the aroma (smells like lemon & lime zest). I would probably up all of the spices and maybe mess around with some others if I were to brew it again.
My set up only really allows a single infusion but I got away with it, with predictably low efficiency (60%). If you can, I'd maybe include a beta-glucan rest at 40C (104F) to break up the gummy oats. Sparging was easy with the oat husks.
Based on 5 Imp Gallons (6 US gallons)
OG 1.053
7Lb Pilsner Malt
7Lb Crushed Unmalted Wheat
4oz Rolled Oats
~8oz Oat Husks (to improve sparging)
(wheat and oats pre-gelatinised before mashing, by simmering for 20mins)
Mashed @ 66C/151F for 90mins
---
1.7 oz Czech Saaz 3.2% AA (whole) 60min
0.6 oz Czech Saaz 3.2% AA (whole) 5min
---
0.6 oz Ground Coriander Seed 5min
0.5 oz Sweet Orange Peel 5min
0.5 oz Curacao Bitter Orange Peel 5min
--
WLP400 Belgian Wit Ale Yeast @ 20C
--
Primary for 3 weeks then kegged.
I brewed one three weeks ago and I'm just tapping it today - It tastes amazing IMO, maybe one of the best I've made. I was a bit anxious as most people say that wits are a difficult style to brew.
Here's the recipe if anyones interested. I recommend giving it a go if you like Wit. It's basically a combination of Wit recipes I've read online and in books. It's quite silky, with a very slightly tart aftertaste that doesnt linger. The spices are quite subdued, with only the coriander really noticeable in the aroma (smells like lemon & lime zest). I would probably up all of the spices and maybe mess around with some others if I were to brew it again.
My set up only really allows a single infusion but I got away with it, with predictably low efficiency (60%). If you can, I'd maybe include a beta-glucan rest at 40C (104F) to break up the gummy oats. Sparging was easy with the oat husks.
Based on 5 Imp Gallons (6 US gallons)
OG 1.053
7Lb Pilsner Malt
7Lb Crushed Unmalted Wheat
4oz Rolled Oats
~8oz Oat Husks (to improve sparging)
(wheat and oats pre-gelatinised before mashing, by simmering for 20mins)
Mashed @ 66C/151F for 90mins
---
1.7 oz Czech Saaz 3.2% AA (whole) 60min
0.6 oz Czech Saaz 3.2% AA (whole) 5min
---
0.6 oz Ground Coriander Seed 5min
0.5 oz Sweet Orange Peel 5min
0.5 oz Curacao Bitter Orange Peel 5min
--
WLP400 Belgian Wit Ale Yeast @ 20C
--
Primary for 3 weeks then kegged.