Wit recipe

[delboy]

Anyone got a good wit recipe they would like to share with the group, i took consignment of a few vials of lquid yeast today one of which is wlp400 and its calling to me to brew a wit with it

[bconnery]

search the web for 'tropical flower wit' I think it is.
This is a recipe that I know a few have tried and enjoyed.
I've tasted a few very good ones of these recently so I'll try and hunt the recipes down...

[bconnery]

Here's one from a brewer I know makes nice beers...
The read wheat is raw whole wheat from a health food store.
Raw wheat is the key, plus coriander and orange peel.

Style: Witbier
TYPE: All Grain
Taste: (47.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.047 SG
Estimated Color: 3.7 SRM
Estimated IBU: 20.1 IBU
Brewhouse Efficiency: 63.3%
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pilsner, Malt Craft Export (Joe White) (1.6Grain 54.5 %
2.50 kg Wheat - Red Malt (Briess) (2.3 SRM) Grain 45.5 %
40.00 gm Goldings, U.K [5.00%] (60 min) Hops 20.1 IBU
25.00 gm Coriander Seed (Boil 5.0 min) Misc
35.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

[bconnery]

Here's a recipe based on the tropical flower wit, don't know how close it was followed but I've tasted this guy's wit and it is nice...

http://aristocraft.chad.id.au/files/bee ... b07021.htm

and this is his first wit, the one I've tasted.
http://aristocraft.chad.id.au/files/bee ... b07008.htm

[mysterio]

I've tried two or three all-grain wits, but i'd struggle to recommend the recipe (it was this one: http://hbd.org/carboy/recipes/wit3.htm). They were good but not great.

I just did a single infusion - 'Radical Brewing' doesn't seem to think that's a good idea with raw wheat.

I've got the Wit yeast and i'm going to do this recipe from Brewing Classic Styles, any good?:

6US Gallons
OG: 1.050
IBU: 20

Malts
2.49Kg Continental Pilsner malt
2.26Kg Flaked wheat
113g Munich malt
510g Flaked oats
227g Rice hulls (or similar)
Mashed @ 50C for 15 minutes, 68C until conversion is complete.

Hops
Hallertau 4% - 34g - 20IBU

Spices
Fresh citrus zest (orange & tangerine): 43g - 5mins
Crusher coriander seed: 11g - 5mins
Dry Chamomile Flowers: 1g - 5mins

Yeast - WLP400 Wit Ale.

Begin fermentation at 20C, then ramp up to 22C during the last third of fermentation.

The citrus zest is fresh orange and tangerine, and the Chamomile is from herbal teabags, apparently.

Personally I would double up the coriander, it gives a great fresh zesty aroma.