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Gout

Bentleigh Brau Haus
Joined
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Ferntree Gully - Melbourne
I want hmmmm wit (2 brew's away)

few questions

the recipy in the promash demo. I might try this but i would like to clear up some things

white wheat, and flaked soft white wheat??? what are they

I have light wheat malt but i assume the above is not mlted?? confused

pale malt - ale / pils??

can you get away with the "house" ale or lager yeasts or do you need to go the wit yeast
 
J

Jovial_Monk

Guest
When I did my wit last year I used spelt (an old form of wheat) as the raw wheat part of the grist. This has many advantages over flaked wheat or modern wheat in that spelt has a husk. Spelt and cracked wheat are not pregelatinised though they do gelatinise at mash temps. I just put the wheat in the tun first, followed by the barley then ran the mash liquor in through the outlet valve of the tun. this meant the spelt received the 77C strike water. You can also boil the wheat for a minute or two to gelatinise it.

Wits with 40% unmalted wheat are famous for stuck mashes but with my manifold I had no probs. Oh yeah, after running out the wit wort I added some choc malt and roast barley to the tun and ran in the second lot of mash liquor. Result? A nice, slightly tangy stout, great for summer!

Jovial Monk
 

Wreck

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Haven't found it anywhere yet, so I just used normal oranges. Grumpy's suggest drying the peel in the oven first.
 
A

Andrew Clark

Guest
Here is the recipe I have just brewed and tapped yesterday, fantastic wit flavour, I used navel oranges and peeled thinly, scraped off the white pith(throw this away) and dried the peel on a plate for a few days. Use Whole seed corriander and crush yourself. And definately use a liquid wit yeast as this is where the main flavour comes from.

Sub Tropical Wit
Brew Type: All Grain Date: 17/01/2004
Style: Witbier Brewer: Andrew Clark
Batch Size: 24.00 L Assistant Brewer:
Boil Volume: 26.32 L Boil Time: 60 min
Equipment: Andrew's Mash Equipment Brewhouse Efficiency: 72.0 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
0.30 kg Rice Hulls (0 EBC) Adjunct 5.2 %
2.50 kg Pale Ale Malt (4 EBC) Grain 43.1 %
2.00 kg Wheat, Flaked (3 EBC) Grain 34.5 %
1.00 kg Wheat Malt, Ger (4 EBC) Grain 17.2 %
25.00 gm Saaz N.Z [8.5%] (60 min) Hops 21.3 IBU
20.00 gm Coriander Seed (Boil 5.0 min) Misc
25.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit II (White Labs #WLP410) [Starter 500 ml] [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.042-1.055 SG) Measured Original Gravity: 1.047 SG
Estimated Final Gravity: 1.013 SG (1.008-1.012 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 7 EBC (4-8 EBC) Color [Color]
Bitterness: 21.3 IBU (15.0-22.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.7 % (4.2-5.5 %) Actual Alcohol by Volume: 4.8 %
Actual Calories per 12 oz: 155 cal


Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 3.50 kg
Mash Grain Weight: 5.80 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 2.88 L Adjust Temp for Equipment: No

Name Description Step Temp Step Time
Protein Rest Add 10.89 L of water at 55.6 C 50.0 C 30 min
Saccrification Add 9.68 L of water at 86.6 C 65.6 C 30 min
Mash Out Add 9.68 L of water at 99.1 C 75.6 C 10 min


Mash Notes
Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.1-2.7 vols)
Estimated Pressure: 172.7 KPA Kegging Temperature: 19.0 C
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 6.0 C
 

SteveSA

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JM
What sort of a mash/lauter tun do you use?

Steve
 

Doc

Doctor's Orders Brewing
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I got my missus to get me granulated orange peel and corriander seeds from one of the local asian supermarktes.
Works well in my Wit and I'll be using them in my Saison on Friday night.

Beers,
Doc
 
J

Jovial_Monk

Guest
SteveSA said:
JM
What sort of a mash/lauter tun do you use?
I use a rectangular esky with a copper manifold

51L esky, can hold 16k grain plus mash liquor


Jovial Monk
PS to fix the coriander aroma, add coriander at 15 and 0 minutes
 

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