Made a starter today for a Witbier with 3944. After the foil blew of twice from a 1/2 full growler within 6 hrs, I've decided to use a 7.9 gal bucket and a blow off for the main fermentation Any thoughts on temp?
I prefer about 69F for 3944, IMO that gives a nice balanced flavor, hotter and its more phenolic Whats your recipe for the beer?
Just mess up cable box with 3944 starter, make sure you got 30% extra volume for the extra party in your bucket / carboy.
5 gal batch 5# NA Pilsner 4# Flaked Wheat 1# Malted Wheat 1# Flaked Oats 1/2# Light Munich 3944 2 oz Tettnanger (US) -1 @30 & 1 @ 5 1 oz Coriander @ 5 lightly crushed 1 oz bitter orange @ 5 zest or sweet orange (haven't decided) 75 min boil 20 min rest @ 125, 45 min @ 152
I like it except for the munich and the malted wheat, munich is a base malt and will only muddle the flavor at that level, I would highly suggest you leave it out, the flavor of malted wheat is out of place in a wit. I would suggest you up the pils by 1# and the flaked wheat by 0.5# Simplicity is always a virtue, especially on belgian beers Also for the zest, which ever you decide to use I suggest moving it to KO, it will help retain some of the aromatics a bit more, but thats really subjective overall the mash temps look good as well, I like a 152F mash, the 125F is for protein? If so you could drop it a tiny bit (~113) and get a glucanase rest, which would help your sparge slightly and likely be more important to your beer overall
My thinking on the 6.5 L Munich was that it would compensate for the domestic Pilsner malt...anyway...thanks for the feedback
