malt for belgian wit

[sam c]

as the title says what malt should be used for a wit?

i have been reading a few posts on here but have come across different malts used which have been pale malt, lager malt, wheat malt. so whats best, a mixture or one or another?

cheers

[adm]

I've used 50/50 lager malt/wheat malt with good results in the past.

However - I think the "true" style (if there's such a thing) would probably use lager malt and UNMALTED wheat.

[sam c]

think it may have been one of your posts i was lurking around earlier.if so did it turn out good then.? is there anything you woild change next time round?

with out stating the obvious what is the difference between wheat malt and un malted wheat?

thanks for the previous reply.

[adm]

Sam,

If it's this one, then it's turned out very nice indeed, although I'd probably swap out the flaked barley for flaked wheat next time round and also use fresh orange zest as opposed to the dried Curacao orange peel.

Sadly, I don't know what difference using unmalted wheat would make to the taste or mouthfeel...... I also don't know if it would need a separate cereal mash if it is unmalted, although I suspect a good modern lager malt would have enough enzymes in it to convert the starches.

I think Edit1now and Mysterio are both wit/weiss beer fans and one of them might know the answers to the above!

[sam c]

actually thats not the one i was looking at, however it is quite similar to what i have jotted down so far.

cheers for your help mate.