Proven Recipe

[barney]

Hello,

Looking for a proven recipe for a delicious Belgian Wheat beer. Gonna use Wyeast 3942, Ant help or advice gratefully received.

[HighHops]

I've only done a few wits but this is close to a Hoegaarden for me.

23L brew
Pilsner malt 55%
Unmalted wheat 40%
Oats 5%
15 IBU Saaz
1048 OG

Dough in at 40C for a beta-glucan rest for 20mins. Then pour in boiling water to mash at 65C. You want a very thin mash. 10g Coriander and 50g of orange zest at the end of the boil.


I've never used Wyeast 3942 so can't help you there!

[barney]

Thanks for the reply high hops, I never thought that I might not have the ingredients in .

I didn't know the wheat for a wit needed to be unmalted. I have used your recipe as a base and bastardized it with Hitachino Nest White. I am hoping for the best of both worlds but my brewing being what it is at the moment will probably have a cock up on my hands.

Recipe has gone.

55% pale malt
27% wheat malt
13% torrified wheat
5% flaked oats

Additions

60g Saaz 90

20g fresh grated orange zest 15
1tsp corriander 15
1/4 tsp nutmeg 15

20g fresh grated orange zest 2
1tsp corriander 2
1/4 tsp nutmeg 2

1ltr orange juice at knockout

40ltr brew 75% efficiency.

[HighHops]

Hi barney

If you don't use raw wheat then you won't get as much of a hazy beer that you normally do in a wit. You could throw a couple of spoons of flour in the mash and might get the same effect.

I wouldn't throw orange juice in to the ferment as you will change the pH which the yeast might not like. There is enough flavour in the zest. If you want more orangeness then add more zest or a jar of marmalade at flame out might add a nice twist.

What hops and what IBU are you going for?

[barney]

Hello Highhops, just added the Saaz as above wasn't going for hoppiness at all really. its come out come out nice and cloudy with lots of body, must be the oats.

I just had a sample taste of this after checking SG 1.012. The bubblegum has come through the nose really nicely and there is a hint of it on the palate at first quickly followed by the smooth hint of spiciness, not warming at all or in your face. The remarkable thing, in my view, is the transition to a gorgeous cream soda flavour that lasts and lasts on the tongue. There is no hint of orangeness that I can detect, its blended very nicely. I could drink the whole barrel as it is and would be massively pleased with it. It's going to be interesting seeing the flavour develop in this one.

Some advice please as its a first wit, Should I be looking at cornie, keg or bottle and what level of carbonation should I be looking for?

[leedsbrew]

ey up b

I'd bottle mate. I've just bottled a Wit yeasterday. If you have a stable haze and have a temp control fridge then corni, but I think that bottle condition is the way to go with this style. Also they are best drank young!

FWIW my recipe was

Grist
2.043kg (39.3%) German Premier pilsner malt (Weyermann)
2.043kg (39.3%) Wheat malt
424g (8.2%) Oat malt
340g (6.6%) Flaked Oats
243g (4.7%) German spelt malt
102g (2%) German acid malt


Hops & Additions
20g German Tettnang (4.5 %) Whole hops FWH
30g Czech Saaz (3.0%) Whole hops 15 mins


7g fresh orange zest 15min
7g coriander seed (ground) 15min
1 tbsp. Seville marmalade 15mins
4g pure camomile flowers at flame out


Yeast
Safbrew T-58


Water
Adjusted to ‘general purpose’ as per http://www.jimsbeerkit.co.uk/water/water.html


Method
Mash at 68 degrees for 60 minutes
Boil for 60 minutes with additions as above.
Cool to 20 degrees and pitch yeast





Target Specifications
OG: 1.052
FG: 1.012
ABV: 5.3% ABV
IBU: 14.5 (Tinseth)
SRM: 3.5
Mash efficiency: 80%
Batch Size: 20L



cheers

LB

[barney]

Cheers LB,

Recipe looks good, how did you find that yeast? I have a packet of that somewhere.

I will bottle on your advice, what amount of sugar should I be priming it with?