Dismiss Notice
Save $5 when you subscribe to 12 issues / year of BeerAdvocate magazine by selecting auto-renew.

Subscribe now →
Dismiss Notice
Join Our Email List →

And we'll send you the latest updates and offers from BeerAdvocate, because knowing is half the battle.
Dismiss Notice

Pre-order your Respect Beer "Hipster" Hoodie today!

Plus: Free shipping (US only) on orders of $25 or more until 12/18/15. Just select "Free Shipping" at checkout.

Shop now →

Belgian wit question/help

Discussion in 'Homebrewing' started by atomeyes, Jan 18, 2013.

  1. heya,
    just working on a recipe for a beer i've been dreaming up for a few months.
    looking at making a belgian wit beer racked on soursop (guanabana) and, possibly, with lactose.

    the recipe i'm playing around with:

    1 lb flaked oats
    1.5 lbs acid malt
    2 lbs vienna malt
    5 lbs wheat malt
    6 lbs pilsner

    should i mash in at around 133 F, let it rest for 15 min, then take it up to 150 F? or could i just start at 150 F?

    and any comments about the grains i'm using would be great.
  2. I've never mashed wheat before, but I've read that a protein rest should be done. From howtobrew.com:
  3. scurvy311

    scurvy311 Savant (465) Louisiana Dec 3, 2005

    You could go either way I guess. Wits are already cloudy. I doubt you would notice either way if it was a classic wit.
  4. yeah, that's the thing. cloud wouldn't matter, would it?
  5. barfdiggs

    barfdiggs Savant (420) California Mar 22, 2011

    Why the wheat malt? Wits are cloudy from the use of unmalted wheat/torrified wheat. Most wits are pils, raw/unmalted wheat and if you want to get a slicer mouthfeel and more haze, oats.

    Lactose in a wit sounds really gross. You get more than enough body from the unmalted wheat, and wits should finish dry to keep them drinkable, especially with some of the fruitness you're going to pick up from the fruit additions.
  6. obviously, i'd try the beer before adding lactose. the idea is to have a soursop "milkshake" but in beer form.
  7. HerbMeowing

    HerbMeowing Savant (455) Virginia Nov 10, 2010

    What do want it to taste like?
    <./channelling HB42>
  8. so i've fixed up my recipe. removed the error pointed out to me.
    i have 4 lbs of wheat flakes in there now instead of the wheat malt.

    and got the answer i need about the mash. thanks!
  9. Do you have the ability to ferment in the higher end of the yeast's temperature range? I ask because I'm in Pennsylvania and I see you're in Canada.

    I just brewed a wit 2 months ago, and the ambient temps were between 62-65 degrees. For my tastes, that was not nearly warm enough to bring out the classic witbier esters. It was pretty characterless actually.

    Check the recommended temp range and shoot for the high end if you can.
  10. thought of that already.
    i bought a heat cord from the pet store. you wrap it once or twice around the middle of the carboy and it will raise the temp to the mid-70s.