Does this go for torrified wheat too? I am drinking my small case swap wit at the moment which was brewed with alsmost half pilsener malt and torrified wheat with a little oats. Fermented with the White labs Belgian Wit yeast. It has a nice tartness to it. I used less coriander and orange than most people have indicated in this and other threads.
I think that has let the tartness from the torrified wheat and the yeast come through more than overpowering the flavour with coriander as I did with my first couple of wits.
Does this sound right? Only my third or fourth wit.
Hey Josh & others
So how much coriander & orange do you use? Also what type of coriander (eg Indian) & orange (eg bitter)?
Also how much do you grind the spices up - I read somewhere that the more finely ground the spices, the stronger the flavour.
I have found that getting the right balance of spices is one of the many challenges of brewing a good wit.
cheers
HStB