jimi
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I'm kind of embarassed by the fact that I haven't ever done a belgian wit before, but that's all about to change, however since I nochill I'm not to sure how to approach the spicing. Apparently spices are easy to 'over cook' (so to speak) and therefore usually get thrown in pretty late into the boil. Nochilling influences late hopping additions so I imagine it will influence 'late spicing' too.
Anyway to the point - how do nochillers approach the spicing of their wit's?
BTW My currently plans for the grist is about 55% Pils, 40% Unmalted wheat & 5% instant oats - thoughts also welcomed.
Anyway to the point - how do nochillers approach the spicing of their wit's?
BTW My currently plans for the grist is about 55% Pils, 40% Unmalted wheat & 5% instant oats - thoughts also welcomed.