Witbier Largaarden Belgian Wit

[BIAB-Tim]

Hi Larry ! Did your Oatmeal Stout recipe from your live cast with your Brother, I enjoyed the video and it was the Best Stout I ever brewed ! I used your water chemistry and that might be the difference! I have really tried to raise the game with water chem. 4 weeks in the Fermenter and now 3.5 weeks in the keg it just keeps getting better ! Thanks for the Youtube videos I learned a lot and enjoy them !

 

[BEER-N-BBQ_BY_LARRY]

Hi Larry ! Did your Oatmeal Stout recipe from your live cast with your Brother, I enjoyed the video and it was the Best Stout I ever brewed ! I used your water chemistry and that might be the difference! I have really tried to raise the game with water chem. 4 weeks in the Fermenter and now 3.5 weeks in the keg it just keeps getting better ! Thanks for the Youtube videos I learned a lot and enjoy them !

That’s excellent. Glad it turned out great for you. I think oatmeal stout is going to be a regular on my brew schedule.

 

[BIAB-Tim]

Also Larry I use midnight wheat a lot , and really like it, better than roasted Barley !

 

[DVCNick]

I'm getting ready to do this one... will " Mittelfruh" work for the "Hallertau"? I've never used these hops before and just now learning that there might be several sub varieties of Hallertau and don't yet see a really straight answer on whether they are interchangeable or not.
Thanks.

 

[BEER-N-BBQ_BY_LARRY]

I'm getting ready to do this one... will " Mittelfruh" work for the "Hallertau"? I've never used these hops before and just now learning that there might be several sub varieties of Hallertau and don't yet see a really straight answer on whether they are interchangeable or not.
Thanks.

I just use whatever type the local home brew store has in stock at the time.

 

[brownni5]

I'm getting ready to do this one... will " Mittelfruh" work for the "Hallertau"? I've never used these hops before and just now learning that there might be several sub varieties of Hallertau and don't yet see a really straight answer on whether they are interchangeable or not.
Thanks.

Mittlefruh is usually what brewers mean when they say Hallertau (if I'm not mistaken, Hallertau is the German region where they originate). When another Hallertau variety is used, like Tradition, Magnum, Blanc, it is usually stated as such. Mittlefruh is the noble hop of the group. Usually can't go wrong with a noble hop in a continental style!

 

[DVCNick]

Sounds like they will work well then... thanks guys.
Love your videos Larry!

 

[DVCNick]

Kegged today at 1.006.
I'm wondering how common that is?
The sample tastes very neutral and light, but also still has a LOT of suspended yeast so we'll see how it is after a few days on the gas.

 

[BEER-N-BBQ_BY_LARRY]

That's a pretty dry finish. My historical FG on this one has been somewhere between 1.008-1.010 over the years.

 

[BobbyC14]

Larry first off love the videos on youtube they have helped me a lot getting into the home brewing scene the past couple of months!

What would your opinions be on substituting out for Tettnang at 60 and Amarillo at 10 or could a 15 minute hop stand of Amarillo work for a Wit instead of the 10 minute boil? Trying to impose a little more spice notes from the Tettnang and more orange characteristics from Amarillo without adding actual spices and more orange peel in.

 

[BEER-N-BBQ_BY_LARRY]

I've not done a witbier with those hops, so I don't know how they'd turn out. Could just try it and see.
Keep in mind that the orange flavor and aroma comes from the coriander seed; not the oranges. The bitter orange peel is more for bittering than flavor from my experience using it.

 

[Brüverine]

Larry, your videos have been super helpful for me as I get started homebrewing. I love witbiers and brewed the updated recipe a few days ago.

This was also my first time adjusting Mash pH! Turns out my unmodified pH would have been ~6.5, so I got some phosphoric to hit 5.4.

Brew day went well with my BIAB approach. Mash got a little high (max of 166) for a few minutes due to some negligence, but hovered around 150F for the rest.

Followed your yeast starter video and fermentation kicked off very strong! Looking forward to trying this beer in a few weeks.

 

[BEER-N-BBQ_BY_LARRY]

Larry, your videos have been super helpful for me as I get started homebrewing. I love witbiers and brewed the updated recipe a few days ago.

This was also my first time adjusting Mash pH! Turns out my unmodified pH would have been ~6.5, so I got some phosphoric to hit 5.4.

Brew day went well with my BIAB approach. Mash got a little high (max of 166) for a few minutes due to some negligence, but hovered around 150F for the rest.

Followed your yeast starter video and fermentation kicked off very strong! Looking forward to trying this beer in a few weeks.

I hope it turns out well. Just concerned about the high mash temp killing the enzymes; especially the beta. Fingers crossed.

 

[Brüverine]

Fortunately I was able to stir the mash and get the temp back down very quickly. This also happened ~50 mins into the 90 min mash and only lasted a few mins. Will post back when ready to taste!