Lallemand Abbaye wit?

[Electrake]

I'm putting together a recipe of 60/40 Vienna/white wheat and maybe a touch of oats, as well as bitter orange and coriander late boil. Fairly standard recipe, however I'm thinking of fermenting with lallemand Abbaye at a lower than usual temperature (~63) to reduce its ester producing capabilities. I'd incorporate a ferulic acid rest, as I'm still looking for slight clove tastes. Thoughts?

 

[Lefou]

If you're using malted white wheat and incorporating a ferulic acid rest as part of the mash, I'm tempted to think Abbaye ale yeast will yield a drier, higher ABV result.
Belgian wits are usually done with unmalted wheat and less attenuative, less flocculent yeasts like WLP400 or 410. Even if you're using unmalted wheat, your mash shouldn't have any problem. Vienna malt is some good grain, I love the stuff.

Personally, I think Abbaye would be an excellent yeast for a dry, clear Belgian Trappist blonde or enkel with a slightly higher ABV. It would be more true to style as opposed to being a witbier yeast.

 

[Electrake]

If you're using malted white wheat and incorporating a ferulic acid rest as part of the mash, I'm tempted to think Abbaye ale yeast will yield a drier, higher ABV result.
Belgian wits are usually done with unmalted wheat and less attenuative, less flocculent yeasts like WLP400 or 410. Even if you're using unmalted wheat, your mash shouldn't have any problem. Vienna malt is some good grain, I love the stuff.

Personally, I think Abbaye would be an excellent yeast for a dry, clear Belgian Trappist blonde or enkel with a slightly higher ABV. It would be more true to style as opposed to being a witbier yeast.

Thank you very much for the educated response. Unfortunately I am dealing with what I have, which is only malted wheat. My next order will be incorporating some unmalted wheat.. I am aiming to make a dryer wit fortunately, so that is on my side. I'm mostly interested in fermentation temperatures with a Belgian strain, it seems to me like it could make an interesting project.

 

[Lefou]

I like the idea of Belgian strains. Similar to the German ones, with a wide range of styles and fermentation ranges for various tastes. Not everything fits in the BJCP mold and there's a lot of flexibility with recipes.

 

[Electrake]

I ended up doing this, on a 20 gallon system. I don't have the exact numbers but it was largely vienna, then white wheat, 2lbs of oats and 1.5lb Munich. Added coriander, bitter orange, and peppercorns to the boil at 15min and scooped that crap out during whirlpool ( hate a clogged pump...). OG was 1.050.

 

[Electrake]

Final gravity was around 1.008 This was one of the best "belgian wit" I've ever had. I had to rebrew it immediately because it didnt last a weekend, but i upped the coriander, and orange peel. I wanted to add chamomile as well.