Help me translate this Witbier recipe

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Help me translate this Witbier recipe

Postby coder » Mon Mar 03, 2008 3:17 pm

In the net I came across this recipe:

Phil
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RE: Help me translate this Witbier recipe...

Postby wottaguy » Wed Mar 05, 2008 2:41 pm

Hi coder,

The recipe looks sound. I feel that the addition of 2 cups of wheat flour is too much. Brewers add this flour to the boil to help preserve the cloudiness of the finished product. for a 10 gallon batch, I think that i woould try 1/2 to 1 cup instead.
Also, with the amount of wheat involved, you would probably have to add aroound 1.5 lbs of rice hulls to aid in filtering and to help avoid a stuck mash.
This amount of wheat also dictates that a multi-step mash that has an acid, protein, sac and mash out rest should be used. Be liberal with your water and use about 1.4 qts of liquor per lb of grains.

What ever you do....its all up to you!

Good Luck! I'm sure it will turn out great!

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Re: RE: Help me translate this Witbier recipe...

Postby coder » Thu Mar 06, 2008 2:22 pm

wottaguy wrote:Also, with the amount of wheat involved, you would probably have to add aroound 1.5 lbs of rice hulls...


OK, but still Im not sure what kind of grain is that:

6.5 lbs. Belgian White Wheat - I'd say thats a wheat malt
5 lbs. German Wheat - what is it? look like another wheat malt, so where is raw wheat?
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RE: Help me translate .....

Postby wottaguy » Thu Mar 06, 2008 7:33 pm

Hi coder...

Here's a couple of links that describe both wheat malts better with pictures too! These are the types of wheat malt you should be using::

White Wheat:

http://www.austinhomebrew.com/product_i ... 45c90d09cd

UnMalted Wheat:

http://www.austinhomebrew.com/product_i ... 45c90d09cd

Hope this clears the air about these wheat malts.

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