Mr. Mojo Rising
Well-Known Member
I am in the planning stage of doing a Belgian Wit that I purchased from AHS. I have a couple of questions.
The recipe suggests the following:
Steeps 1 lb of White Wheat crushed grains 15 Minutes,
Add 4 1/2 lb of Wheat Extract and Beer Add Pack (24.5 oz of Corn Sugar, Malto Dextrin, and yeast hulls,
Bring to Boil, add 1/2 oz of Cascade and set timer for 30 minutes
After 15 of the 30 minutes add flavor hops i.e. 1/2 oz. Coriander and 1/2 oz of Bitter Orange Peel.
After 25 minutes add aroma hops for last 5 minutes, 1/2 oz of Cascade
1) I have read multiple places that you need to boil for 60 minutes to isomerize the alpha acids in the hops. Why 30 minutes on this recipe?
2)Am I safe adding extra sugars and malto dextrin to my wort? Will it improve my final product?
3) Should I be adding the coriander and orange to the boil or into the secondary after fermentation?
Thanks as always!
The recipe suggests the following:
Steeps 1 lb of White Wheat crushed grains 15 Minutes,
Add 4 1/2 lb of Wheat Extract and Beer Add Pack (24.5 oz of Corn Sugar, Malto Dextrin, and yeast hulls,
Bring to Boil, add 1/2 oz of Cascade and set timer for 30 minutes
After 15 of the 30 minutes add flavor hops i.e. 1/2 oz. Coriander and 1/2 oz of Bitter Orange Peel.
After 25 minutes add aroma hops for last 5 minutes, 1/2 oz of Cascade
1) I have read multiple places that you need to boil for 60 minutes to isomerize the alpha acids in the hops. Why 30 minutes on this recipe?
2)Am I safe adding extra sugars and malto dextrin to my wort? Will it improve my final product?
3) Should I be adding the coriander and orange to the boil or into the secondary after fermentation?
Thanks as always!