First wit this weekend, any suggestions?

Drop the cloves, it'll be weird. You'll get some spicy phenolics from the yeast and from any late hop additions if you choose to do them, which would clash with cloves.

Coriander (indian variety) will give you some citrus/fruit loops flavors if desired, and sweet orange peel contributes some sweet fruitiness. Grains of paradise are very spicy, and when I've used them, I added with great moderation (1/2 tsp). Vanilla and cinnamon might be a fun addition, although not quite sure how they'll work with other additions, but since part of making wits is spicing the way you'd like, so feel free to go for it.

I've mashed anywhere from 148-152, and had the beers come out nice and attenuated. You dont' want a super thick, flabby beer with a wit, and you'll get a lot in the mouthfeel & body department from the flaked oats and flaked wheat, so 152 is probably my personal upper limit.

Be prepared for an everlasting krausen with WLP400. It just sticks around for days, even after primary fermentation is complete. I've had the FG stabilize in 7-8 days, but had the krausen stay for 3-4 weeks (On my second, third, etc. wits I've just racked out underneath it after 14 days).

 

You might want to read this recent thread: http://beeradvocate.com/community/threads/question-on-belgian-witbier-recipe-please-help.41907/#post-527663

To reply to your questions:

I have conducted single infusion at 150°F with a 50/50 mix of Belgian Pilsner and Flaked Wheat. That has worked well for me; your infusion temperature of 152°F should be just fine. I would suggest that you use Pilsner malt vs. 2-row but 2-row should ‘work’ too.

I have only spiced my Wits using coriander and curacao orange peel so I can’t help you with your spicing amounts.

I have used Wyeast 3944 for my wits; WLP400 is the equivalent of 3944. I have always fermented in the 70-72°F range to ‘encourage’ some more Belgiany character: more esters (fruity flavors) and phenols (spicy flavors).

I have never brewed with grains of paradise; it is my understanding that this spice provides a peppery/spicy flavor.

I obtain a citrus flavor/aroma from the freshly ground coriander. Curacao orange peel provides a flavor/aroma with an herbal character; it is similar to chamomile to my palate.

Good luck with your Wit.

Cheers!

 

That sounds around right. I can't remember if I use 0.5 or 1 oz (Can check when home)... 1 cinnamon stick & 1 vanilla bean should do it. If not enough, you can always make a cinnamon, vanilla etc. tincture to add at kegging or to your bottling bucket to get the right amount of spice/vanilla.

I add all my spices with 2 min left in the boil in a muslin bag and let them steep for the duration of my whirlpool (10 min) before pulling them out and chilling. I like my spices (Sweet & Bitter orange peel, coriander, grains of paradise and super fresh chamomile are what I use) in the background and not overwhelming.

EDIT: Pils is more traditional for a wit, however I've made some with NA Pale Malt that were good, just a little more full but lacking the nice cracker/graininess of Pils malt

 

“Does .5oz at f/o sound appropriate? Should I pick up some more before the weekend?”

My standard practice for adding curacao orange peel to my Wit beers is ½ oz. for the last 20 minutes of boil. I don’t think you need more than ½ oz. of curacao orange peel. When you add the spices is a matter of personal preference. I have always been happy with the results of 20 minutes of boiling. You can add them at flameout as well; I don’t have any personal experience here so I can’t discuss the effects of varying the addition time.

I have zero experience with using vanilla or cinnamon so I can’t opine on that topic. I wonder how those flavors will interact with the flavors provided by coriander, curacao orange peel and the yeast induced flavors. They may complement or they may clash.

Cheers!

P.S. I do place my curacao orange peel in a muslin bag. I just add the freshly ground coriander to the boiling wort. I don’t whirlpool and I don’t remove the curacao orange peel; it gets dumped into the fermenter along with the cooled wort.

I also agree that all of the spicing should be subtle; for instance I only use 1 tablespoon of coriander (this weighs less than 0.2 ounces).

 

“I'm not planning on using any coriander, which I know is straying from convention…” Ah, the beauty of homebrewing: make the beer you like and make it the way you like!

Good luck with your Jimmy Wit and please report back how it turned out.

Cheers!

 

I'll pull you in another direction, Jimmy T. I would personally drop the vanilla. I don't want to drink a creamsickle beer. Maybe that's just me. In moderation this might be tasty. As said above, coriander can be a nice addition and can really help add another dimension of citrus. Beyond that I'd also consider adding fresh nutmeg. Maybe not for a summer beer, but for the winter it might be tasty.

All that said, you can make some extracts with vodka and let them soak for a few days while you ferment. If you like a flavor combo that you like with vanilla, coriander, nutmeg, grains of paradise, etc. feel free to add it at the end of primary. Get a sample of beer in a 4 oz glass and feel free to spice that too.

 

“And I have no problem drinking a creamsickle beer” I don’t think I would mind drinking one creamsickle beer but I doubt that I would want two cases worth.

The beer that is coming to mind with this creamsickle discussion is Southern Tier Crème Brulee Stout. I had this beer once on draft in a small snifter. When I finished that glass (9 ounces?), I personally had enough and I had zero interest in drinking another.

Below is an interesting description of this beer from http://thefullpint.com/beer-reviews/southern-tier-creme-brulee-stout/

“Southern Tier Brewing – Southern Tier Creme Brulee Stout - 22 oz bottle poured into a goblet. 9.2% abv. Purchased at Monster Beverage in Glassboro, NJ

Appearance: Pours a dark brown with a decent dense tan foamy head.

Aroma: Butterscotch candy and or butterscotch ice cream syrup.

Taste: Butterscotch, vanilla, roasted malt, and finishes with a slight bitterness.

Mouthfeel: Full bodied and slightly sticky.

Overall: If you picked up this beer hoping for something that tastes like creme brulee, you wouldn’t be dissapointed. This beer is just too sweet for me to want to drink more than a half a glass.”

Cheers!

 

I'd ferment that yeast at least in the 70's. Even at that temp it only throws off subtle pepper phenolics. By the sounds of it, you are looking for a spice component. I've fermented that yeast up to 80F with ok results, 75F seems to be the limit for my tastes though.

 

You can always flip a quarter!?!

Cheers!