First Recipe - Belgian White - Looking for suggestions and opinions

[arles]

Recipe Type: All Grain
Yeast: WLP400
Yeast Starter: Depends on how lazy I am (probably not)
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.012
IBU: 11
Boiling Time (Minutes): 60
Color: 4.68 SRM
ABV: 4.98
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees

4.5# 2-Row Malt
4.5# Unmalted Wheat
10 oz Honey Malt

1 oz Saaz, Czech at 60 mins
.25oz Saaz, Czech at 10 mins
.5 oz Bitter orange peel at 10 mins
.5 oz sweet orange peel at 10 mins

I had an Avery White Devil the other day and decided to make something like it. Like the title says this is my first attempt at a recipe but I was going for something simple and delicious for summer that doesn't taste like blue moon.

I don't have any specific questions but any comments/suggestions would be greatly appreciated.

 

[BigB]

I had a recipe for Avery White Rascal. As I recall your recipe looks pretty close except there was no honey malt and there was corriander in the Recipe I had. Also, the yeast was Wyeast 3463 Forbidden Fruit. If you are not trying to clone the White Rascal, I would say you have an interesting recipe. I would be curious to hear how it comes out for you.

 

[arles]

I'm still not real sure about what yeast I want to use but I'll look in to the forbidden fruit. And I may add coriander depending on the yeast. I kind of wanted to use the 410 instead but brewmasterswarehouse doesn't carry it.

I've done the clone thing before but this time I kinda wanted something that was my own.

Also do you think the honey is to much? I want something subtle, not overpowering.

 

[Cart]

I used wy 3944 for a wit, and I really like the yeast profile (though it was kinda stinky while it was green). +1 on the corriander, adds some cool citrus character too!

 

[wcarter1227]

+100 on cutting the honey malt, add the corinder and also id maybe cut the unmalted wheat to about 2 lbs and add 2lbs of flaked wheat to get some good head retention, thats at least how ive done my last wit and it came out well.

 

[BigB]

I'm still not real sure about what yeast I want to use but I'll look in to the forbidden fruit. And I may add coriander depending on the yeast. I kind of wanted to use the 410 instead but brewmasterswarehouse doesn't carry it.

I've done the clone thing before but this time I kinda wanted something that was my own.

Also do you think the honey is to much? I want something subtle, not overpowering.

I commend the brewer who experiments! So good for you for not going that route. However, I do think the honey is a bit too much. I would cut it down a bit. I also like the suggestion of adding some flaked wheat... It will definitely improve head retention. The corriander, that is just a matter of preference. Personally, I rarely taste the corriander, so I will sometimes use fresh lemon zest in the last 5 minutes. Also, the corriander will make it more bluemoon/shocktopish.

 

[smokinghole]

Just two questions. What does the unmalted wheat do instead of using flaked wheat? Does the unmalted wheat then need a protein rest? Also after using honey malt a couple times in different beers I'd cut down to no more than 8oz. I do coriander in mine but only like .5oz because I'm not a huge fan of a strong presence but I like just a hint of it.

 

[arles]

I'm not really sure about the difference between unmalted and flaked wheat but the BJCB guidelines recommend unmalted wheat.

And I think I will cut the honey down to 8 oz.

 

[BigB]

This thread could explain it better than me. https://www.homebrewtalk.com/f36/raw-vs-flaked-wheat-97649/

 

[arles]

After researching a lot I found this recipe https://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/ by Saccharomyces. He uses a protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Apparently my efficiency will suffer but it's a lot easier than doing a cereal mash.

However I listened to Jamil's podcast and he recommends doing a cereal mash with a 122 protein rest for 15 mins then 150 for 15 mins then boil for 15 mins at 1.4 quarts/lb followed by a regular mash.

So I'll think on it for a little bit.....

 

[BigB]

After researching a lot I found this recipe https://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/ by Saccharomyces. He uses a protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Apparently my efficiency will suffer but it's a lot easier than doing a cereal mash.

However I listened to Jamil's podcast and he recommends doing a cereal mash with a 122 protein rest for 15 mins then 150 for 15 mins then boil for 15 mins at 1.4 quarts/lb followed by a regular mash.

So I'll think on it for a little bit.....

Let us know what you decided and how it turns out.

 

[arles]

Just pitched the yeast on my batch. I went with the cereal mash method. It actually wasn't as much work as I thought it would be.

It turns out today was one of the best brew days I've ever had. I hit all my temps within a degree and my OG was spot on. I'll let everyone know how it turns out.