DownRightAft
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- Feb 17, 2009
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Here is the recipe I got from Beirmuncher on another thread, I am going to make a wit beer, partial extract:
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
I have not "mashed" anything before, only steeped some crystal malt in my last brew, could I steep the flaked wheat? Or am I going to have to get some AG equipment?
I also have read that some oats would give this type of beer some good flavor and feel, how much oats is recomended, and should it be steeped or mashed?
3.00 lb Extra Light Dry Extract (3.0 SRM)
1.00 lb Wheat Dry Extract (8.0 SRM)
2.00 lb Wheat, Flaked (1.6 SRM)
1.49 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 10.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast #3944 or White Labs WLP400) Definitely want a Belgian Wit yeast though.
Mash your flaked wheat at 155 degrees for 60-75 minutes (the longer will up the efficiency and ABV%)
I have not "mashed" anything before, only steeped some crystal malt in my last brew, could I steep the flaked wheat? Or am I going to have to get some AG equipment?
I also have read that some oats would give this type of beer some good flavor and feel, how much oats is recomended, and should it be steeped or mashed?