Witbier Recipe Crtitique

[merkinman]

Fire away ( especially those with wit experience):

10 gallons / target o.g. 1.054

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 37.65 % Wheat, Flaked 90 mins 1.035
4.50 lbs 21.18 % Pale Malt (2 Row) UK 90 mins 1.036
5.50 lbs 25.88 % Pilsner (2 Row) Ger 90 mins 1.037
1.00 lbs 4.71 % Oats, Flaked 90 mins 1.037
1.00 lbs 4.71 % Sugar, Table (Sucrose) 90 mins 1.046
1.25 lbs 5.88 % Acid Malt 90 mins 1.027
*
Hops
Amount IBU's Name Time AA %
2.00 ozs 15.72 Hallertauer 60 mins 4.80
0.50 ozs 1.95 Hallertauer 15 mins 4.80
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg Belgian Ale Wyeast Labs 1214
*
Additions
Amount Name Time Stage
1.50 oz Orange Peel 05 mins Boil
2.00 oz Coriander Seed 05 mins Boil
2.00 g Chamomile 00 mins Boil

Questions: Does flamed wheat cause efficiency to drop the same way as malted wheat?

How much sourness shou,d I expect from 5+% of acidulated malt?

Thanks, cheers, and rock on.:rockin:

 

[wcarter1227]

id drop the sugar all its going to do is boost the abv and dry the beer out. I have no experience with the acid malt, i typically rely on the yeast to give me the flavors I am looking for in the beer

 

[Newbeerguy]

If it were me, I'd drop the sugar and acid malt, and add a lb or 2 to the pilsner. Everything else looks good to me.

 

[lumpher]

+3 on dropping the sugar, and drop the acid malt to .25 lb. no oats necessary, either, the wheat will hold the head. i'd also drop the chamomile.

 

[HOPCousin]

A standard Witbier profile is 60% Pilsner and 40% wheat. I use the WLP400 yeast fermented in the 70's and it really gives the classic Witbier flavors you expect from a the yeast. Also you may need to play with your Coriander and Orange peel additions. I find that adding them around 2 minutes or at flameout is good but 5 minutes or more tends to bring on some flavors that I find a bit harsh. But you can experiment and see what you like. I'm about to brew a third batch of this one for my Mother this week. She loves a good Witbier.

 

[Amity]

I just kegged a 10 gallon batch of wit that had 10 oz of acidulated malt and it's not noticeable. I bet you could keep 5% no problem.

 

[Amity]

I just kegged a 10 gallon batch of wit that had 10 oz of acidulated malt and it's not noticeable. I bet you could keep 5% no problem.

Also, consider upping your orange peel. We used 2oz of bitter and could have used more in 10 gal.

 

[merkinman]

I have made some adjustments (removed sugar, tweaked others).
Target Gravity 1.052
Ten Gallons


Grains & Adjuncts
Amount Percentage Name Time Gravity
9.00 lbs 42.35 % Wheat, Flaked 90 mins 1.035
7.50 lbs 35.29 % Pilsner (2 Row) Ger 90 mins 1.037
2.50 lbs 11.76 % Pale Malt (6 Row) US 90 mins 1.035
1.00 lbs 4.71 % Oats, Flaked 90 mins 1.037
1.25 lbs 5.88 % Acid Malt 90 mins 1.027
*
Hops
Amount IBU's Name Time AA %
2.50 ozs 19.91 Hallertauer 60 mins 4.80
*
Yeasts
Amount Name Laboratory / ID
1.0 pkg Belgian Ale Wyeast Labs 1214
*
Additions
Amount Name Time Stage
2.00 oz Orange Peel 05 mins Boil
2.00 oz Coriander Seed 05 mins Boil
2.00 g Chamomile 00 mins Boil

 

[merkinman]

Well, the first five gallons of this have nearly kicked, and I must say I am very pleased with the results.

I was concerned about the acidulated contribution, but it fits right in with the flavors from the bitter orange peel, Indian coriander, and camomile. The next time I brew a Wit, I do not plan to deviate from this recipe.

I would add that those who want to make something that is not rustic and herbal should not follow this recipe. This is not like Blue Moon, and I even tasted it up against Blanche de Brussels, and theirs was certainly "cleaner", but I liked mine better.

Thanks to all for the input.