Wit Recipe Help

[hooky]

I'm going to brew a wit with some of the raw wheat I have. I'm going to keep it simple for the first one.

5.5 gallon batch
7 lbs pilsner
5 lbs raw wheat
1.25 oz haller @60
Wyeast 3944

Protein rest @ 132 for 30
150 until converted
90 min boil

It should put me @ 1.052 and 16.5 IBU

I haven't decided if I want to use coriander or orange zest. If I did, I'd probably use 1 oz crushed coriander at flameout and 2 oz of orange zest at flameout.

Is there anything I'm missing?

[corkybstewart]

I hope you love the taste of coriander-I typically use 1-1.5 teaspoons per 5 gallons, and a teaspoon of crushed grains of paradise or fresh black peppercorns crushed. all added for the last 5 minutes of the boil. I like the orange zest though, that's really nice in a wit.

[hooky]

Do you think that oz is way too much? I'd seen so many different recipes and it seemed each one had a different amount of coriander and boil time. I like the idea of the crushed peppercorns, but I'm assuming I'll get some peppery notes with the yeast.

3944 says
"Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flavors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace "

[corkybstewart]

Actually I misspoke. I use the pepper in my high OG saison, but i think a little bit would also work in wit. But the spice level really is one of those individual taste things. I like my spices subtle, some people really prefer a strong spice flavor. I think 1.5 teaspoons is less than 1/4 oz.

[Beer Martin]

Just as a note,

I used the zest of 3 large navel oranges and 2 large grapefruit (it's not too much). I would highly recommend zesting your own fresh fruit if you have access. It gives the beer a greater flavor (imo).

Also with that much raw wheat consider putting in some 6-row to increase your enzyme count (raw wheat wont have any). Maybe a 50:50 split of your pilsner. It'll help with your mash.

And rice hulls are a great idea when you're using this much wheat.

And watch out on the protein rest. I accidently left my last wit there for about 45 minutes and it's crystal clear now. It's still delicious, but it's just not the same drinking crystal clear witbeir.

And chamomile tea is not bad to add. It'll make you feel good after a few pints too. I used 0.5 oz.

These are all just suggestions. Good luck!
________
Creampie Ebony (http://www.fucktube.com/categories/455/ebony/videos/1)

[Beer Martin]

Batch Size 5 gal 4.987819606 % ABV
Total Grain 11.27
Anticipated OG 1.051 Actual OG 1.045
Anticipated SRM 4.3 Actual FG 1.007 12.5 18927.1
Anticipated IBU 19.3
Eff. 75 probably less
Boil Time 90 min
Mash Sch 122 F protein rest, 154 sacc rest

lbs Malt
2.5 Pale Malt(2-row) Belgium 1.037 3 32.9 31%
1 Munich Malt Belgium
0.17 Saur(acid) Malt 1.035 2 1.4 2%
3.8 White wheat Belgium 1.04 3 32.9 34%
2.5 Pale Malt(6-row) American 1.035 2 21.9 22%
1.3 Flaked Oats 1.033 2 11 12%

oz Hops boil time
0.5 Northern Brewer 7 15.7 90
0.25 Czech Saaz 3.5 2.8 30
0.25 Czech Saaz 3.5 0.7 5

qty boil time
3 Oranges Zest 1
2 Grapefruit Zest 1
0.5 oz Chamomile 1
0.25 oz Corriander Seed 1

Yeast
1 White Labs WLP400 Belgian Wit Ale

note: Used 1 lbs of rice hulls
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Here's the whole recipe. Just so you can reference where I was coming from.
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Brunette beautiful (http://www.fucktube.com/categories/412/beautiful/videos/1)

[hooky]

Thanks Beer Martin.

Corky, I'm working on a Saison recipe too, so the cracked peppercorn idea will be put to good use. I assumed an oz of crushed coriander would be around a half tablespoon or less. I'd rather err on the side of subtle if I use it at all.

[dparsons]

You need to boil the unmalted wheat prior to the mash. Wheat probably takes 45 minutes to 1 hour, but should be well cooked.

I've used 1 oz corriander in a Wit and thought it was fine.

[hooky]

That's the first mention of cooking the wheat beforehand.

[B_rad1969]

Not sure what the raw wheat will do. I did this:

http://www.realbeer.com/discussions/showthread.php?t=18422

It turned out very nice! I didn't use any spices. I still have a spicy flavor from the yeast I guess.

[dparsons]

That's the first mention of cooking the wheat beforehand.

I'm interpreting "raw" as meaning unmalted and previously uncooked wheat. If so it should be cooked to unbind the starches so that they go into solution where the enzymes from the barley can work on them. b_rad used Wyerman's wheat which I expect has been malted and wouldn't need to be cooked.

[hooky]

You're correct. Raw as in right out of the field.

[Mill Rat]

The unmalted raw starches need to be gelatinized (cooked) before the amylase can convert them. I make a "porridge' out of any unmalted grains tto ensure complete gelatinization. Then that hot porridge becomes part of my strike water, diluted with cold water to meet my target strike water temp.

[cul8rv8]

ok, so this begs the question, does flaked wheat require cooking beforehand? If it does, I screwed up my wit the previous two batches as I just added it to my mini-mash.

[hooky]

Flaked grain is already gelatinized. You're good.

I was struggling with it because you want to have a hazy wit.

[Mill Rat]

Flaked grains are pretty well gelatinized, but th thicker the flakes, the less that's true. I make the porridge to ensure 100% gelatinization, and because I have to heat a bunch of strike water anyway, so why not use a portion of that heat to accomplish another purpose?

[hooky]

Well, I tried a cereal mash. I couldn't get the wheat any higher than about 175F without scorching. The more heat I put on it, the more I had to stir, which seemed to dissipate the heat even more and I finally got tired of chasing my tail. Held it above 170 for a total 35 minutes. Added that big batch of glue to the mash last and added some cool water to hit 152.

We'll see how the sparge goes. I thought I had 1/2lb of rice hulls, but i was mistaken.

Ended up using 8lbs of pils and 3 lbs of the raw wheat.

[Mill Rat]

Yeah, the porridge looks like glue when you put it into the mash, but that's before the amylase enzymes get to it. How'd it come out for you?

[hooky]

It's chugging away. There was about an hour where it pushed krausen through the blow off, but now it just sounds like a techno loop. I'll put an airlock on tomorrow.

Sparge was surprisingly easy. I thought for sure the glue would cause problems. I'm glad you told me to do a cereal mash. Lot of extra work, but I'm sure it will be worth it when this one pours.