I am going to be making a Witbier in the next fortnight, but I am a bit confused with the contradictory messages concerning the mash, single infusion vs. De-coction.
Here is the grain bill.
Belgian Pale Malt 3000g
Wheat Malt 1000g
Flaked Wheat 700g
What is the best mash method, and if it is de-coction is there an idiots guide somewhere. I look forward to finding out.
many thanks
Witbier Mash Question
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mysterio
Re: Witbier Mash Question
I would increase the flaked wheat a bit for a start, standard witbier is about 50/50 barley malt and unmalted wheat (sometimes with oats replacing a portion of each).
Flaked wheat is processed in such a way that it is accessible to enzymes in a single infusion mash. However,it does not have a husk so you will get a stuck mash, so a protein rest is needed in this case - 50 C for 15 minutes is enough, before raising to 65 - 69 C for 90 minutes. You could do this by infusing boiling water. Even with a protein rest, though, you will need some oat husks to assist lautering. Rinse these before use as they taste strongly of oats.
Decoction is unecessary with flaked wheat, you would only do a decoction with raw, unmalted wheat, as the starches aren't easily available during standard mash temperatures. If you feel like decocting to get the temperature rise, why not. Pull out a thick portion of the mash (about a third), add it to a pan with a small amount of boiling water (so the decoction doesnt stick to the pan), raise it to 66C for 15 minutes, then boil it for 5 minutes and return it to the mash.
Easier just to infuse boiling water.
Good luck with it!
Flaked wheat is processed in such a way that it is accessible to enzymes in a single infusion mash. However,it does not have a husk so you will get a stuck mash, so a protein rest is needed in this case - 50 C for 15 minutes is enough, before raising to 65 - 69 C for 90 minutes. You could do this by infusing boiling water. Even with a protein rest, though, you will need some oat husks to assist lautering. Rinse these before use as they taste strongly of oats.
Decoction is unecessary with flaked wheat, you would only do a decoction with raw, unmalted wheat, as the starches aren't easily available during standard mash temperatures. If you feel like decocting to get the temperature rise, why not. Pull out a thick portion of the mash (about a third), add it to a pan with a small amount of boiling water (so the decoction doesnt stick to the pan), raise it to 66C for 15 minutes, then boil it for 5 minutes and return it to the mash.
Easier just to infuse boiling water.
Good luck with it!
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De-Geert
Re: Witbier Mash Question
I agree on the fact that hot water is much easier than decoction.
I also would use pilsener malt in stead of belgian pale for a witbier.
I also would use pilsener malt in stead of belgian pale for a witbier.