Anyone have any tips on a good AG Wit? Nothing exotic with unusual spices added. Just a good standard Wit.
1.048-1.050
50% pils
40% flaked wheat
10% flaked oats
15ibus styrian goldings or noble hop at 60 min
1oz fresh ground coriander at 5 min
citrus zest at 5min (i like zest of 1 grapefruit, 1 lemon, 1 orange and 1 lime per 6 gal)
ferment with WL or Wyeast wit yeast.
ferment starting at 66df and let rise up naturally but no higher than 75df
Served this up on Big Brew Day last year. Was a huge hit! Brewing it again for Club Night at 2013 NHC. Very refreshing beer. Crisp, light, very cloudy, just a little tart and spicy.
OG: 1.056 - FG: 1.011 - SRM: 4 - IBU 18 - ABV: 6%
50% Pils
50% Flaked wheat
60min mash at 154F. 10min batch sparge at 170F.
90min boil
1/2oz First Gold 60min 7.5AA
1/2oz First Gold 5min 7.5AA
Somewhere during the last 15min of the boil:
1/2oz ground coriander seed
2g grains of paradise
1oz orange zest (I zested 2 large organic oranges)
Wyeast 3944 Belgian Witbier fermented for 2 weeks at 70F.
I have one of these teed up for the spring. Consider the following I have gleaned from Brewing Classic Styles and the Brewstrong Podcast, both of which discuss NHC-winning recipes:
-both of them use about an ounce of undried chamomile flowers post-fermentation (actually I think BCS uses a smaller amt of dried ones)
-It is supposedly very important to try to find INDIAN coriander (a bit different than the stuff that is typically in the spice aisle, unless you can get to Whole Foods/Trader Joes/Even-More-Crunchy Food Market). THEN I’ve heard you should grind the seeds yourself in a coffee grinder IMMEDIATELY BEFORE adding
-Find the freshest, best oranges you can, then zest those yourself immediately prior to using the zest
-add about 2 tbsp of baking flour at the end of the boil to help with the cloudiness/color
-drink them young (like any wheat beer)
-some say a long, low rolling boil (not as vigorous as most brews)
-oh and you definitely want oats and UNMALTED wheat in the grain bill
-if not brewing in a bag, 1lb of rice hulls
good luck!
[quote=“Pietro”]I have one of these teed up for the spring. Consider the following I have gleaned from Brewing Classic Styles and the Brewstrong Podcast, both of which discuss NHC-winning recipes:
-both of them use about an ounce of undried chamomile flowers post-fermentation (actually I think BCS uses a smaller amt of dried ones)
-It is supposedly very important to try to find INDIAN coriander (a bit different than the stuff that is typically in the spice aisle, unless you can get to Whole Foods/Trader Joes/Even-More-Crunchy Food Market). THEN I’ve heard you should grind the seeds yourself in a coffee grinder IMMEDIATELY BEFORE adding
-Find the freshest, best oranges you can, then zest those yourself immediately prior to using the zest
-add about 2 tbsp of baking flour at the end of the boil to help with the cloudiness/color
-drink them young (like any wheat beer)
-some say a long, low rolling boil (not as vigorous as most brews)
-oh and you definitely want oats and UNMALTED wheat in the grain bill
-if not brewing in a bag, 1lb of rice hulls
good luck![/quote]
If flaked wheat is used, especially a large amounth, flour is not needed for cloudiness. Just an FYI.
