Brunbier?

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facter

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.. is there such a style as a Witbier made with a fair bit of dark malt? thinking of trying it out an experiement....


or is there already an Belgium style that covers something like this?
 
According to Mosher in Radical Brewing, there was a darker form of witbier called Peetermann. More popular than witbier, 1045 instead of 1036-1042 for witbier (maybe historically rather than now). Double the hops, no oats, slaked lime in kettle, six hour boil. :blink:

Hope this helps. Maybe something to start with but, hey, these are Belgians, brew what you think would be tasty. :super:
 
who needs styles to hold you back?

Try it with a good belgian wit yeast. I would use crystal wheat with 50/50 unmalted wheat and pilsner malt.
 
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