Looking for two nice summer recipes

[Cazamodo]

Rice hulls are used to help prevent a stuck mash. Theres a lot of flour mashing with wheat malt and other things like rye and such, as they don't have the usual grain husks (I think that's it?) either way they that can clog the sparge and cause problems. I assume the rice hulls bulk the mash out and help prevent this. Although I've never used them myself! So not sure where to get them from

[seymour]

That's right, they just keep the whole grainbed from gumming-up into one big lump which is slow and difficult to sparge through. They're completely benign organic matter which adds no taste. They're insanely cheap around here, because Anheuser Busch uses so much rice they cast-off rice hulls by the train car, daily. I'm not kidding, there's so much for the taking, some farmers till them into their fields! Anyway, you should ask about them at your homebrew shop, but I've been told oat hulls are more common over there and will serve the same purpose.

[orlando]

Anyway, you should ask about them at your homebrew shop, but I've been told oat hulls are more common over there and will serve the same purpose.

I've asked a few people about them and you just get blank looks, the oat version is available though.

[Cazamodo]

Just realised I had no wheat malt! Doh!

Popped on to Malt Miller and ordered some, hopefulyl will arrive Saturday.

Thought I would add, I also had a look and chucked in a kilo of oat husks which they sell. So if you cant find any at the LHBS try the Malt Miller

[Barley Water]

Since this is a Belgian Wit thread I have a question for you guys. I have read that to get the proper mouthfeel on a Wit, you really need to ceral mash some unmalted wheat (even though you really don't have to since the gelatinization temperature of wheat is low). Is there any truth to that? I have alot of experience with German heffe and I contend that decocting that stuff makes a ton of difference so it makes sense to me but I've never tried it.

I was lucky enough several years ago to try some Celis produced Wit when it was made in Austin and before Miller screwed it up. What I remember about that beer besides the nice fresh flavor was that it had a very nice, silky mouthfeel. I would love to come up with something like that myself. Maybe this summer I can come up with the "trifecta of wheat" and make an American Wheat beer (somewhat like Gumbalhead), German heffe and try my hand at a Wit.

[Cazamodo]

Since this is a Belgian Wit thread I have a question for you guys. I have read that to get the proper mouthfeel on a Wit, you really need to ceral mash some unmalted wheat (even though you really don't have to since the gelatinization temperature of wheat is low). Is there any truth to that? I have alot of experience with German heffe and I contend that decocting that stuff makes a ton of difference so it makes sense to me but I've never tried it.

I was lucky enough several years ago to try some Celis produced Wit when it was made in Austin and before Miller screwed it up. What I remember about that beer besides the nice fresh flavor was that it had a very nice, silky mouthfeel. I would love to come up with something like that myself. Maybe this summer I can come up with the "trifecta of wheat" and make an American Wheat beer (somewhat like Gumbalhead), German heffe and try my hand at a Wit.

Exactly whats been missing in my previous wit attempts! I just couldnt put my finger of the 'flavour' I was after. I realise now it was the silky smooth feeling that coated my tounge I was after.

I would love to know how to try and replicate this too.

[zgoda]

That silky sensation is from unmalted oats and large amount of raw wheat. Simplest witbier is just pilsner malt, raw wheat and some oats, in various proportions. I use 50% pilsner, 40% wheat, 10% oats. Then usual suspects into the boil, coriander, orange peel, sometimes cumin. Hops only for bittering, ~20 IBU or even less. They say yeast has to be specific for witbier, but any Belgian yeast will do, maybe except Achouffe.

[seymour]

That silky sensation is from unmalted oats and large amount of raw wheat. Simplest witbier is just pilsner malt, raw wheat and some oats, in various proportions. I use 50% pilsner, 40% wheat, 10% oats. Then usual suspects into the boil, coriander, orange peel, sometimes cumin. Hops only for bittering, ~20 IBU or even less. They say yeast has to be specific for witbier, but any Belgian yeast will do, maybe except Achouffe.

an emphatic +1, and those oats will work the same magic mashed amongst any of your recipes.

[Cazamodo]

So the Wits in the fermenter! Good brew day, 20 L and hit all my targets for 75% efficiency!

Only thing, this is the only recipe I see that called for bittering hops, and a fair amount. Testing the post boil hydro sample, it was very bitter! Oh dear.

[seymour]

So the Wits in the fermenter! Good brew day, 20 L and hit all my targets for 75% efficiency!

Only thing, this is the only recipe I see that called for bittering hops, and a fair amount. Testing the post boil hydro sample, it was very bitter! Oh dear.

I've been tricked by hyrdrometer tastings before. The Lime Wit calls for 51 grams of Cascade for a 40 Litre batch, which I wouldn't think would be too bitter. What was the alpha acid percentage of your crop?

You probably also tasted some astringency from the citrus zest and live yeast, which will all tone down in conditioning. This style benefits from strong spritzy carbonation too, which splashes it all around your mouth.

[jmc]

That silky sensation is from unmalted oats and large amount of raw wheat. Simplest witbier is just pilsner malt, raw wheat and some oats, in various proportions. I use 50% pilsner, 40% wheat, 10% oats. Then usual suspects into the boil, coriander, orange peel, sometimes cumin. Hops only for bittering, ~20 IBU or even less. They say yeast has to be specific for witbier, but any Belgian yeast will do, maybe except Achouffe.

Hi Zgoda.
Sounds tasty. Similar grain bill to a Weisse beer I do regularly, though I use less pilsner (35%)
Be interested to know your mash schedule / temp(s). Do you step mash your wit?
TIA John

[Barley Water]

Although Piere Celis never really said, many thought he added a bit of chamomile as well as the usual wit spices. I have also heard talk of adding a bit of nutmeg but I have never tried it myself although I added a bunch to an American wheat beer a couple of years ago and I thought it showed promise.

[Cazamodo]

So the Wits in the fermenter! Good brew day, 20 L and hit all my targets for 75% efficiency!

Only thing, this is the only recipe I see that called for bittering hops, and a fair amount. Testing the post boil hydro sample, it was very bitter! Oh dear.

I've been tricked by hyrdrometer tastings before. The Lime Wit calls for 51 grams of Cascade for a 40 Litre batch, which I wouldn't think would be too bitter. What was the alpha acid percentage of your crop?

You probably also tasted some astringency from the citrus zest and live yeast, which will all tone down in conditioning. This style benefits from strong spritzy carbonation too, which splashes it all around your mouth.

Yea I wont worry too much. I planned to carb in bottles at around 2.5. Maybe If I get a 29mm capper I can use my Belgian bottles and push for a higher carbonation volume?

Also it called for one teaspoon of coriander is 40L, the I usually use 3/4oz in 20L, so that's what I did. I must say the lime and coriander smelled amazing as I added them!

[Cazamodo]

Took first geavitt reading today. Has gone from 1.048 to 1.012. Gave it a rouse to see if it wants to go any further. Must say it still has a lot of lovely foamy yeast on top after 10 days.

However th taste sample isnt as i expected. Its still to bitter for my liking. Hopwfully this will fade more. Also i cant pick up any lime or corriander which is a shame. May e thats due to it being non carbed and at ferm temps?

Im thinking of adding some peel to the fermentor. Maybe even racking to a secondary to age on something to give it abit more flavour. Im hoping it will devwlop more in the bottle too

[Cazamodo]

Just an update.

1 Week in the bottle, couldnt resist trying one.

Had a great head, lasted the duration of the drink. Great texture from the oats, exactly what I was looking for! Hints of lime and corriander, which im hoping will come through more as it ages.