Belgian Wit Recipe - Advice Needed!

[Tayport]

Hi All,

I am considering attempting the below recipe, but just have a few questions which I am hoping you can help me with...

1. Do all the measurements seem alright?
2. What is meant by 'Brewhouse Efficiency' and how is it calculated?
3. How do I know how much water to use for the mash and how much to save for sparging?
4. As this is a wheat recipe, someone suggested that I should initially mash at 50oC for 30mins, before increasing to 65oC for a further 90mins... Does this sound right?

Any advice received is very much appreciated as always!

Recipe Specifications
:

Batch Size: 25.00 L

Boil Size: 29.00 L

Estimated OG: 1.054 SG

Estimated Color: 6.1 EBC

Estimated IBU: 13.7 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 75 Minutes

Ingredients:

3.00kg Pilsner Malt (2 Row) UK (3.0 EBC) Grain 46.15%
2.50kg Torrified Wheat, Crushed (3.0 EBC) Grain 38.46%
0.50kg Organic Pale Malt (2 Row) UK (4.5 EBC) Grain 7.69%
5.7g / 0.20 oz Magnum (14%) (75mins) Hops 7.8 IBU
11.4g / 0.40 oz Aurora (8.10%) (15mins) Hops 3.8 IBU
11.4g / 0.40 oz Saaz (4%) (15mins) Hops 2.1 IBU
11.4g / 0.40 oz Saaz (4%) (5mins) Hops 2.1 IBU
21g / 0.75 oz Caracau Orange Peel (5mins)
21g / 0.75 oz Coriander Seeds (5mins)
1 Pk Belgian Witbier (Wyeast Labs 3944) Yeast

[masterosouffle]

Hi,
Just before someone more experienced comes along, your brewhouse efficiency is the amount of sugars you will extract from the malt, this is something you will be able to calculate after a few brews, you may want to lower it to 65-70% as you can always liquor back if you achieve better, otherwise you may end up with lower than expected OG
Use the Aleman batch sparge calculator on this website (you'll find it top right under calculators
A step mash sounds right, and would help with efficiency and avoiding a stuck mash (i believe)
Now my concern, I have never done a wheat beer so am not 100% sure but I don't think you want to be using Torrefied wheat in those quantities... like i said someone more experienced in Wheat beers will be along shortly!

[dave-o]

Do you have limited amount of things then? If not, i'd lose the pale malt and replace it with more flaked or malted wheat. Lose the Magnum and aurora and keep it Saaz-only.

It should be fine as is though.

[mysterio]

I would tend to substitute the torrified for flaked wheat. Torrified has got a bit of a flavour which makes it unsuitable in a Wit IMHO.

I'm not sure how experienced you are but remember to build a yeast starter with your wyeast package. Alternatively, use a dried wheat yeast.

[Tayport]

Am still finding my feet in the homebrewing world so can you please confirm what's involved in building a yeast starter?

I was also informed when I bought my wheat that torrified and flaked are pretty much the same thing so do you think I'll get away with it?

Dave-o - Do you think the various flavours of the hops will clash too much?

Thanks guys

[dave-o]

I was also informed when I bought my wheat that torrified and flaked are pretty much the same thing so do you think I'll get away with it?

I have in the past and honesty not noticed any difference.

Dave-o - Do you think the various flavours of the hops will clash too much?

Not clash as such. It's just that i don't see the reason for using out-style hops unless you have some sort of plan. Seeing as it's your first brew of the style (i assume), why not go for a standard schedule so that you have a benchmark?

[Tayport]

Ah good idea Dave-o!

So if I ditched the magnum and aurora hops altogether, would you still just boil the saaz for 15mins? Also how much more wheat would you use in place of the pale malt, and are there any issues when using this much wheat?

Thanks

[dave-o]

So if I ditched the magnum and aurora hops altogether, would you still just boil the saaz for 15mins?

No, chuck some in full boil. Go for the same IBUs at each stage, but just use Saaz.

Also how much more wheat would you use in place of the pale malt

The amount you are replacing. You could use some wheat malt if you have any. I often use 40/40/20% with pils/flaked malt/wheat malt.

and are there any issues when using this much wheat?

There is the possibility of a stuck mash but this hasn't happened to me.

[Tayport]

Cool, thanks for your advice Dave-o..... Will let you know how I get on!