I’m planning on brewing my first Witbier next weekend using NB’s AG kit:
3.5 lbs. Weyermann Pale Wheat
3.5 lbs. Belgian Pilsner
1 lbs. Flaked Oats
2 oz Hersbrucker (60 min)
1 oz Coriander (10 min)
1 oz Bitter Orange Peel (1 min)
Wyeast 3944 Belgian Wit
Protein Rest: 122°F for 20 minutes
Sacch’ Rest: 152 F for 60 minutes
Mashout: 170°F for 10 minutes
I was wondering if anyone had any best practice advice on process.
- Is the protein rest a must with this recipe?
- Concerning fermentation - would pitching in the mid 60’s and allowing a free rise in temp. be advisable, or should I keep a lid on how warm the primary fermentation goes?
- Is this beer better early on, or does it benefit from extra time?
Any and all advice welcome!