Witbier recipe and questions

[Mther]

Hello,

I will try to brew the Beersmith's Wit recipe. I would like to get 30 L in the fermentation buckets, where up to 23 L will be using the Wyeast Labs #3944 yeast, and with the rest I will use the British ale yeast 1098 just to see the difference. I am not sure if I scaled the recipe correctly... I am new to Beersmith and AG brewing, so please have a look and tell me if the recipe is ok?

Recipe Specifications
--------------------------
Boil Size: 42.78 l
Post Boil Volume: 35.98 l
Batch Size (fermenter): 30.00 l
Bottling Volume: 30.00 l
Estimated OG: 1.050 SG
Estimated Color: 7.1 EBC
Estimated IBU: 19.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.47 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 50.0 %
3.47 kg Wheat, Flaked (4.0 EBC) Grain 2 50.0 %
47.82 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 3 19.1 IBUs
1.19 oz Coriander Seed (Boil 5.0 mins) Spice 4 -
1.19 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 5 -
1.6 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.93 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.13 l of water at 72.8 C 66.7 C 60 min

Sparge: Batch sparge with 2 steps (9.73l, 21.92l) of 75.6 C water

[CestrIan]

I am loving wit at the moment. I use 60/40 lager malt/flaked wheat rather than the 50/50 you are using. I also mash in at 50C for 15 minutes, before raising to 64C for 45 minutes. No problems with stuck mash doing this. I have been experimenting with late hop additions instead of corriander & orange peel. I find it much more refreshing and less medicinal. The last two brews were Galaxy/Calypso and Cluster/Citra. Still keeping the IBUs < 20. Both turned out great. I've been using WLP400. I haven't tried Wyeast 3944 but I think it's the wit yeast that gives you that classic tart flavour you get in a wit. Try splitting with an ale yeast to see for yourself, but I would recommend splitting your brew with/without hops or maybe dry hop the one with the ale yeast.

[Andy]

Warning: I brewed the same recipe at the w/e and got horrendous efficiency. How the Beersmith bloke got that recipe to work with a 60 min mash is beyond me.

If you do it then mash for 90 mins minimum ! And think about lowering the efficiency value.

For me the recipe estimated OG was 1045, I actually got 1035 !

[Jambo]

I have just brewed a very similar recipe and also was way under the target OG from the 60 minute mash and batch sparge (albeit I did a single step, I notice you propose two). I thought it was just me.

[Mther]

Thanks for your replies guys.

So 90 mins mash would solve the problem? Should I increase the maris otter malt? or do you think 3.5kg is OK?

[Mther]

After your suggestions I will go with the recipe below on Friday. I will make a 3.5L yeast starter today. Please let me know if you have any comments. Thank you.

Recipe Specifications
--------------------------
Boil Size: 40.98 l
Post Boil Volume: 35.98 l
Batch Size (fermenter): 30.00 l
Bottling Volume: 28.00 l
Estimated OG: 1.050 SG
Estimated Color: 7.1 EBC
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.47 kg Pale Malt, Maris Otter (4.5 EBC) Grain 1 50.0 %
3.47 kg Wheat, Flaked (4.0 EBC) Grain 2 50.0 %
50.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 3 19.7 IBUs
35.00 g Coriander Seed (Boil 5.0 mins) Spice 4 -
35.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 5 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.93 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.13 l of water at 76.6 C 66.7 C 90 min

Sparge: Batch sparge with 2 steps (8.83l, 21.02l) of 75.6 C water

[Andy]

Looks good!

BTW I just added the coriander seeds to the boil (last 5 mins) as-is. I believe some people crush them slightly first, not sure which is the best approach.

[Mther]

Thanks Andy!

They say that more aroma is released if crushed, not sure how much difference it will make either as I am using 35grams only... I will crush them and let you know how it goes!

Many thanks!

[Andy]

Good luck with it. I had a cheeky taster from the FV this evening, fermentation hasn't actually stopped yet Definitely tastes like a Wit!

[Jambo]

I racked mine last night and had a wee taste too, quite Witty but definitely lacking 'body', I presume this is basically due to the crap OG.

On the coriander front, I used 25 g lightly crushed in a pestle and mortar and it definitely isn't over powering. It is however fairly cheap coriander from a local Asian shop which I have always found to be less potent than the stuff in the wee Schwarz bottles found in supermarkets.

[turbo 2011]

I racked mine last night and had a wee taste too, quite Witty but definitely lacking 'body', I presume this is basically due to the crap OG.

On the coriander front, I used 25 g lightly crushed in a pestle and mortar and it definitely isn't over powering. It is however fairly cheap coriander from a local Asian shop which I have always found to be less potent than the stuff in the wee Schwarz bottles found in supermarkets.

Hello jambo I love curry make my own all the time try roasting the seeds next time dry bloody hot frying pan keep a eye on them don't let them burn roast for 30 sec or so then crush them the smell and taste will be much greater .
Well that's for a curry if it works for beer pass

[Mther]

Warning: I brewed the same recipe at the w/e and got horrendous efficiency. How the Beersmith bloke got that recipe to work with a 60 min mash is beyond me.

If you do it then mash for 90 mins minimum ! And think about lowering the efficiency value.

For me the recipe estimated OG was 1045, I actually got 1035 !

Hi Andy, I mashed for 90 mins as you suggested, got 1041 OG, still not 1045 but ended up with 32.5L instead of 32L in fermenter! I don't think the half litre would make much difference but anyway thanks for suggesting the 90 min mash I would not think it by myself.

[Andy]

Good news, well done