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Nickfixit

Best Belgian Wit.

34 posts in this topic

Batch 1 LBK #3, WLP400 wit beer.

Looks good, as light as I can get with Bav WB HME. Fairly tart, a bit citrus, no coriander nose/taste

It needs more peel bitterness (pith)  less citrus and more coriander.

 

WLP400 wit 20170203_125723.jpg

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2 minutes ago, Nickfixit said:

Batch 1 LBK #3, WLP400 wit beer.

Looks good, as light as I can get with Bav WB HME. Fairly tart, a bit citrus, no coriander nose/taste

It needs more peel bitterness (pith)  less citrus and more coriander.

 

WLP400 wit 20170203_125723.jpg

still looks good... 😊🍺

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10 minutes ago, Stroomer420 said:

still looks good... 😊🍺

Yeah I enjoyed it, but I am after the Hoegaarden taste.

And I have to please actual Belgians with this - lol - which ups the ante.

Of the 3 in this batch, this one was preferred in January, even though not really matured.

In later reading, even though Forbidden Fruit yeast is touted as a WIt yeast, and a Hoegaarden yeast, I think they use it for their Forbidden Fruit beer, so it may not be same yeast used for Wit Blanche. I do see WLP400, Wyeast 3944 listed as equivalents.

I see Northern Brewer uses T-58 in their "Gaarden Hoe" kit, probably easier to ship dry yeast but interesting  idea, I never used T-58 with Wit before.

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I really want to brew up a Wheat IPA.  I was toying with the idea of calling it Half Wit IPA.  I was going to call it Nit Wit IPA, but that would be just plain stupid!

 

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I did start another with WLP400 and close to same peel and coriander amounts, but no malted grain int he steepm just flaked wheat and oatmeal, but I did add a little hop  saaz and styrian goldings 1/8 oz ea. for a 5-10 min boil then took them out and tool the coriander and peel out. Now fermenting at 66 deg. will warm it up in a day or 2.

 

I decided I would try more spice in one brew so I added scalded crushed coriander (1 tsp) and cumin (1/16 tsp) to one of the Round 2 brews. (Of the 2 that were very close (actually LBK #1)

 

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1 hour ago, HoppySmile! said:

been wanting to do a wit, just a little dim on how to go about it? can u post a basic recipe that you've brewed up Nick?

OK there are a few options depending on your taste.

You are experienced enough to adapt anyway you want. The simple recipe will be mild and refreshing and a little tart. Then you can amp it up in any way you want next time.

 

Start with Mr B Bavarian Weissbier and a wheat yeast. You can use Mr B yeast or more to style, Belgian Yeast like WLP400 or Wyeast Belgian ones are better.

The HME is in the proper IBU range already so you don't need more bittering but you can add some hop for flavor or aroma depending but you don't have to.

The beer is flavored with citrus peel. Traditional is dried bitter orange peel but many people in USA prefer fresh zest grated off sweet oranges. 

It is also flavored with crushed coriander seeds and optionally other spices to taste.

You can do a partial mash - or not. Steep of oats and flaked wheat (and optionally light grain malt (pilsner) will help give body and haziness.

You can boil the peel and spices and take them out before fermenting (Like Hoegaarden say) or leave them in when fermenting. I guess the amounts and flavors will be a little different.

 

So here is an easy one to try

If you want to do partial mash (but you don't have to), you can do a) 4 oz inst oatmeal, or b ) oatmeal and 4 oz flaked wheat, or c) oatmeal, wheat and 4 oz pilsner malt.

All will work in differing degrees. Rice hulls may help but I did not try yet. Make this liquid up to 4 cups for next step if you do.

 

Dissolve I pack booster or 1 pack pale/pilsner LME/DME in 4 cups water. Booster will be lighter less malty color beer.

Bring to boil, add 1 orange zest and 1 tbs crushed coriander in a hop bag  and optionally 0.5 oz. Saaz pellets and boil 5 min. (If using dried peel some say to boil it 15 min) . (If using dried peel try peel in the 5-10 gm range and similarly coriander .)

Take off heat, dissolve 1 Bavarian WB HME , add wort and spice bag to cool water in LBK and top up.

Pitch yeast in high 60's ferment a week then bring up to low 70s for 2 weeks (You can do it all at 70 but this is claimed preferred)

Bottle etc. leave 6 weeks +

 

For comparison at beer store get a bottle of Belgian Wit  - Hoegaarden Blanche or Brasserie Lefebvre Blanche de Bruxelles. They use the dried peel so will be a bit different but authentic.

 

I have also made them hoppy with 1.5 oz hops in but it is not authentic - lol.

 

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