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St. Lou Stu · 06-01-2012, 09:32 AM

Looks like everyone is getting ready for summer with all the Wits!

I also have a Belgian Wit going right now.
It was a simple recipe:
5 gallon batch
50% 6-Row (I used 5 lbs)
50% Unmalted Red Wheat (again, 5 lbs)
4oz. Acid Malt
1 pound rice hulls (unmalted wheat will cause a very sticky mash without these)
.75oz. Bitter Orange Peel
.75oz. Sweet Orange Peel
.75oz. Coriander
WLP 400

Mash @ 150°
Add spices last 5 minutes of boil
Hop to about 20 IBU with neutral to somewhat spicy hop such as Saaz, Sterling, Mt. Hood.
Also tastes good with a neutral Noble hop.

Grow yeast up in a starter to achieve ~250 billion cells (1.5l will work for fairly fresh yeast)
Ferment @ 70° for 15 days.

Carbonate to 2.5vols.

06-01-2012, 09:32 AM	#1181
St. Lou Stu Have My Own Room Join Date: Oct 2008 First Name: Tim Location: Belleville, IL (St. Louis) Posts: 2,304 Trading: (21)	Re: Homebrewers - Whats in the fermeter? Looks like everyone is getting ready for summer with all the Wits! I also have a Belgian Wit going right now. It was a simple recipe: 5 gallon batch 50% 6-Row (I used 5 lbs) 50% Unmalted Red Wheat (again, 5 lbs) 4oz. Acid Malt 1 pound rice hulls (unmalted wheat will cause a very sticky mash without these) .75oz. Bitter Orange Peel .75oz. Sweet Orange Peel .75oz. Coriander WLP 400 Mash @ 150° Add spices last 5 minutes of boil Hop to about 20 IBU with neutral to somewhat spicy hop such as Saaz, Sterling, Mt. Hood. Also tastes good with a neutral Noble hop. Grow yeast up in a starter to achieve ~250 billion cells (1.5l will work for fairly fresh yeast) Ferment @ 70° for 15 days. Carbonate to 2.5vols. __________________ Pretending to play golf since 1989