Wit recipe help

[ClassicXJ]

I am doing a Summer Orange Wit recipe that I found online that includes

4 OZ Wheat Malt and 1 LB American Crystal 10L

I know the 10L can be seeped and the 4 OZ of Wheat Malt should be done in a PM but is 4 OZ really worth th effort of doing a PM or should I just try to seep it and see how it comes out?

BY the way I am using Weyermann Pale Wheat CRUSHED that I ordered from NB

Here is the recipe
Summer Orange Wit

 

[trimpy]

The crystal is basically pre-converted in the husk during the kilning process. There really isn't anything to mash besides the 1/4lb of wheat, which seems pointless really. I think they may be there to add a starch haze (maybe)

 

[Homercidal]

Wow. I think all the Wit recipes I've seen have nearly half the grain bill as wheat extract. 4 ozs does seem like a waste of time.

 

[Shawn Hargreaves]

What else is in this recipe?

I agree that 4 oz of wheat malt is not worth bothering with. It won't hurt, but regardless of whether you mash it or not, that's too little to have much impact on anything.

 

[ClassicXJ]

Beer: Summer Orange Wit Style: Belgian White (Wit)
Type: Extract w/grain Size: 5 gallons
Color: 7 HCU (~6 SRM)
Bitterness: 25 IBU
OG: 1.046 FG: 1.013
Alcohol: 4.2% v/v (3.3% w/w)

Grain: 4 oz. Wheat malt
1 lb. American crystal 10L

Extracts: 3.3 lb. Light malt extract
3.3 lb. Wheat extract

add juice of 2 whole lemons and 1/2 tsp.
Grains of Paradise for last 2 minutes of boil in hop bag.
Transfer G of P to primary fermentor.

Hops: 1.00 oz. Perle (8% AA, 60 min.)
1.00 oz. Cascade (6% AA, 5 min.)
Yeast: Wyeast Belgian Wit

Log: Ferment with zest of 2 lemons and 2 oranges in a hop bag.
This took a long time to ferment in my basement, but it was worth it.
I transferred it to a secondary, and took out the lemon/orange zest.
It bubbled slowly for almost a month.
Carbonation: ~2/3 cup + 1Tbs. corn sugar
Tasting: Really light and summery orange (but beery) flavor.
Great soapy head that lasts to the bottom of the glass.
YUMMY ! ! !

 

[Shawn Hargreaves]

That looks like it'll make a tasty beer, but it's not really a Belgian Wit. A traditional Wit should have a least as much wheat as it does barley, including a significant portion of unmalted wheat. You can't really do that without a mini-mash, but if you're looking for an extract + steeping grains recipe, you can get in the same ballpark just using wheat extract.

If this was me I'd swap the light malt extract for more wheat extract.

 

[beerjunky828]

I am about to embark on a Wit myself and was wondering if zesting oranges works better than using the peels?

 

[RootsUltimate]

Zesting gets all the flavor and avoids the white part of the peel which will add strong bitterness.