Imperial Wit/ Belgian Wheat Wine

Discussion in 'Homebrewing' started by firstthenlast, Feb 20, 2014.

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  1. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Hey,

    I am thinking about doing somewhat of a belgian specialty. I want a beer 9-11% with a belgian yeast and lots of wheat. I don't want it too dark and I prefer belgians dry. I was thinking like 45% wheat, 45% pilsner and 10% sugar or something. Maybe call it an imperial wit or belgian wheat wine. I am thinking coriander and a healthy dose of orange peel. Medium hopiness.

    I have idea what sort of yeast to go for. I could do a wit yeast, 1388, 3787, or even a saison yeast.

    Has anyone tried anything like this before? If so how'd it go and what are your suggestions.

    Discuss. Thanks.
     
    #1 firstthenlast, Feb 20, 2014
  2. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    I have plans to do something like this myself, maybe hopped with some Nelson. I think 3787 would be a good choice. Let us know how it works out!
     
    #2 mattbk, Feb 20, 2014
  3. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    if i used a saison yeast the beer would be really just a slightly higher than usual grvaity saison so i am leaning towards 3787 or a wit strain or even 1388
     
    #3 firstthenlast, Feb 20, 2014
  4. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    I've done a hefeweizen / saison hybrid before that turned out nice.
    60% German wheat malt
    40% Belgian pilsner malt
    Hallertau
    Wyeast 3724
     
    #4 od_sf, Feb 20, 2014
  5. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    What sort of IBU's would you go for? for a wit you dont normally go high obviously. I was thinking a good amount of EKG for around 30IBUs, so not too hoppy but more than a normal wit
     
    #5 firstthenlast, Feb 20, 2014
  6. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    What sort of gravity? I know it common to use a use up to forty percent of the grain bill in a saison as wheat,
     
    #6 firstthenlast, Feb 20, 2014
  7. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    I'd have to check my notes at home, but it was something like OG 1.052, FG 1.005, 6.2% ABV.
     
    #7 od_sf, Feb 20, 2014
  8. mattbk

    mattbk Savant (1,111) Dec 12, 2011 New York

    Truthfully - I was looking at something more like a Belgian-style Wheatwine - so I was going to pump it up to 80 IBUs or so. With an ABV at close to 10%, I'd be a little worried about underbittering the beer. You might need to get that sugar % up a bit higher to dry out the beer enough, maybe closer to 15-20%, which would be more like a Trippel.
     
    #8 mattbk, Feb 20, 2014
  9. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    making a tripel with wheat was something i was in ways thinking of doing. The problem is i already have a tripel fermenting i think if i did it i might go for a belgian wheat wine
     
    #9 firstthenlast, Feb 20, 2014
  10. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I think your idea of using 3787 was a good idea.
     
    #10 firstthenlast, Feb 20, 2014
  11. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Has anyone done anything like this with a dark wheat or with some roasted malts, special b or dark candi?
     
    #11 firstthenlast, Feb 21, 2014
  12. Beerswimmer

    Beerswimmer Initiate (0) Mar 4, 2013 Texas

    I'd use 3787 and try for a Don De Dieu-ish beer.
     
    #12 Beerswimmer, Feb 23, 2014
  13. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Wheatwines are one of my most fav but must under-appreciated styles. Boulevard's smokestack wheatwine is great, so is that one from st louis that I can't remember, as is Texas big beer's (theirs is very full bodied and fairly low carbonation, but flavor is stupendous). Other than those, there aren't many to choose from. Not as rare as gose or zwickel (sp?), but very uncommon.

    If there are any really good and nearly fool-proof versions of wheatwine for homebrewers that might spin off from this thread, do tell, and please elaborate in great detail! Reasonable gravity (up to 8-ish, doesn't need to be high grav), classic flavor, reasonable procedures given my equipment, which is good but not world-class).

    Thank the beer gods I can get a wheatwine right now, from tx big beer, cuz you guyz got me a hankerin' :sunglasses:
     
    #13 AlCaponeJunior, Feb 23, 2014
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