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Belgian Wit

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Moray

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I'm looking for a good recipe for a belgian wit style brew
similar to a hoegaarden

Unfortuneatly I dont have the room, or gear for full grain.
so I'm looking for kit, or mini mash recipes only.

cheers
Moray
 

therook

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Moray,

I was giin this Basic Recipee some time back and am going to brew it this weekend.

1 can of Coopers Wheat
K97 Yeast
1 Brewcraft Booster Bag from www.brewcraft.com.au.

This is provided you are in Victoria

Rook
 

kook

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therook said:
Moray,

I was giin this Basic Recipee some time back and am going to brew it this weekend.

1 can of Coopers Wheat
K97 Yeast
1 Brewcraft Booster Bag from www.brewcraft.com.au.

This is provided you are in Victoria

Rook
I dont mean to badmouth brewcraft, they've got a great kit range, and my local HBS is a brewcraft store and they're generally pretty helpful people. But.. their bullshit in regards to their beer look-alike list is beginning to annoy me. And the inaccurate "body estimater" calculator on their webpage.

can anyone explain why you would add different amounts of dextrose or dlme dependant on what state you're in?

anyway.. my rant is over :p
 

Moray

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thanks for the link Snow,
I'll try and get my hands on a large stock pot for boiling, and then give it a try

cheers
Moray
 

PostModern

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Grumpy's recipe looks fairly complimicated. I'm actually a bit of a Hoegaarden wit fan, but my budget doesn't match my palate (and I can't boil 10 litres in my pasta pot), so I give you PoMo's Budget Wit :

Ingredients:
1.7Kg ESB Wheat Malt can.
1.7Kg Light LME
300g wheat malt (grain)
15g corriander seed
grated rind of one orange
50g Cascade Pellets
25g Saaz Pellets (aroma)

Method:
Steep 300g of wheat malt @ 70C for 20 mins in 500ml water.
Strain into 2L or 3L of boiling water, depending on your boiler's size.
Add Liquid Wheat Malt, LME and 25g Cascade Pellets and return to boil.
At 40 mins add crushed corriander seed, orange rind and 25g Cascade pellets.
At 59 mins add the Saaz Pellets and remove from heat.
Chill and prepare your wort as usual.

Now you should ideally pitch a Beligian Witbeir yeast, but as I'm a cheapy, I'll be putting the batch onto the trub of an American Pale Ale which used Whitelabs WPL001 California Ale... the temperature range (19-23) suits my basement better than a Belgian yeast anyway. Anyway, I'll be putting this batch down next Monday and I will post results once I have some ;)
 

Moray

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thanks PoMo, I also only have a small pasta pot, maybe 8 litres. so this recipe sounds perfect for my needs. I'll try and get the ingredients, and give it a go over the easter weekend.

cheers
Moray
 

Doc

Doctor's Orders Brewing
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I brewed an AG Wit the other week.
It came out pretty good.
Next time I will consider a sour mash technique.

Here is my recipe.

Cheers,
Doc


Doc's Wit

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-B Belgian & French Ale, Witbier

Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.50
Anticipated OG: 1.057 Plato: 13.94
Anticipated SRM: 4.4
Anticipated IBU: 17.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.19 L
Pre-Boil Gravity: 1.044 SG 10.92 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.5 3.00 kg. Pale Malt(2-row) Great Britain 1.038 3
45.5 2.50 kg. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. CB Saaz Pellet 4.50 17.0 First WH


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 15 Min.(boil)
0.73 Oz Corriander Seed Spice 5 Min.(boil)
0.28 Oz Bitter Orange Peel Spice 20 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.50
Water Qts: 18.60 - Before Additional Infusions
Water L: 17.60 - Before Additional Infusions

L Water Per kg Grain: 3.20 - Before Additional Infusions

Saccharification Rest Temp : 68 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60


Total Mash Volume L: 21.27 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

PostModern

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Moray,
About the wheat malt in my recipe... kook makes a good point in the OCAU forum over here.

Mash rather than steep the wheat.

Cheers,
PoMo.
 

therook

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Hey Po

How did this one turn out

Mark
 

PostModern

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It's still in the fermenter... will probably bottle tomorrow night.
 

PostModern

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A lot has happened to this brew in the last 19 days...

I tasted it and decided it was a little too bitter, so it was racked onto another 500g of LME. I let it ferment out that then condition a while. It sat at about 20C give or take a degree for the rest of the time...bottled today using LME as priming fuel. Tastes wonderful for an uncarbonated brew, but is definately NOT a Belgian Wit. Belgian Wit, I have since learned, needs close to 50% UNMALTED wheat in the grain bill, and NO wheat malt. However, the recipe I posted above is pretty damn tasty nonetheless :)

It is definately not Hoegaarden. I refer to the batch as an "Orange Weizen". It is orange in colour and taste (how much is rind and how much is cascade hop, I dare not guess). Nice refreshing beer. I'm putting some aside for Summer for sure!
 

PostModern

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None of this stuff is going to last the month out, let alone all Winter. It's probably the best beer I've ever brewed!

It's been in secondary for weeks, and been fed extra LME and bottled with LME priming. In the bottle for nearly 4 weeks now and tastes great! I might be tempted to put another batch of it on :)
 

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