Wit Beer

caguama · Apr 22, 2011

Hi

I am trying to do my first wit beer.

I have raw wheat on hand at this point, need to know how to mash it along with the 6 row. I really appreciate the help I am anxious to start this brew.

Thanks, Andrew:rockin:

JasonInBTR · Apr 22, 2011

Little more info would be nice. What is your setup? I would probably mash around 150-152F for 90 min to get full conversion on the raw wheat or do an iodine test to check.

Jason

caguama · Apr 23, 2011

Hi Jason.

Thanks for your reply.

I have 18 gallon stainless steel mash ton and a 10 gallon boiling pot. They both have thermometers.

I want to make a 50% wheat and 50% malted barley brew.

Should I first start mashing the wheat and the the barley? What temperatures do you recommend for each? Have you used raw wheat your self.

Thanks for the Help, Andrew

beerkrump · Apr 23, 2011

Mash it all together.

You will probably want to add a few handfuls (4-6 oz.) of rice hulls as the wheat can get gooey and make sparging difficult.

wonderbread23 · Apr 23, 2011

I prefer to do a cereal mash on the raw wheat. It isn't 100% necessary since the starches will gelatinize at a normal mash temp, but I think it helps get a better conversion and breaks down some of the gummy proteins in the mash.

wardenwheat · Apr 23, 2011

I like a ceral mash or at least part of one since you have a 50-50 ration of wheat to barley. I take about 30% of the raw wheat and about 5-10% of the barley and mash in about 120 degrees, raise the temp to 150 for about 15 mins, then continue to boiling for 15 mins. I add this to the other grains that I mashed in just prior at 120 and it come close to the 149ish rest for the main mash. Slight temp adjustments may be needed.

This give the nice wheaty taste in a Wit that I love, plus helps with the viscosity of the mash when using raw wheat.