Wheat Beer/White Beer Recipe

I do. In fact, I know several places.

Brian

I laughed 'til I shat ! (Brian is such a funny name)

Belgian wit is pretty simple.

Gelatinize the wheat (and the oats if not flaked) by cooking them in about 1.5 quarts of water per pound until soft and then I usually take an emersion blender to them to break up the berries.

Mash everything for pretty good body, around 156 or so.

For the hops I only use about .5 oz full boil and reserve the rest for flavoring and bittering. Pitch a good Belgian liquid yeast with .5 gallon starter (Whitelabs makes one specifically for wit) or culture one.

_Randal

"Randal" schreef in bericht news: snipped-for-privacy@g47g2000cwa.googlegroups.com...

You're missing blue Curaçoa peel ('bitter orange'). I wonder which brewery uses Saaz... Joris

I don't know if any of them do but when I make this recipe it tastes (to me) shockingly like hoegaarden. I've messed around with the orange peel, both the bitter dried version and even freshly peeled and it doesn't really seem to add much. There is so much going on, ester-wise, from the yeast that I think it gets covered up. But once again, that's just my taste...

_Randal

Many thanks all for your help.

-- Regards The Ale Fan

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I don't know if any of them do but when I make this recipe it tastes (to me) shockingly like hoegaarden. I've messed around with the orange peel, both the bitter dried version and even freshly peeled and it doesn't really seem to add much. There is so much going on, ester-wise, from the yeast that I think it gets covered up. But once again, that's just my taste...

_Randal