tomorrow's wit..?

[brodington]

Am planning on brewing the following tomorrow. Any advice welcome, it's my first of this style.

Malts:
3kg Crisp lager malt,
2kg wheat malt,
500g flakes oats,
*** removed 500g Munich,***
500g oat husks.

Hops: (to around 30 ibu)
25g bobek @ 60 mins
25g saaz @ 30 mins
25g saaz @ 5 mins

Spices etc:
Zest of 1 grape fruit and 1 orange @ 5 mins
20g of "3 fruit" marmalade @ 5 mins
14g coriander @ 5 mins
7g chamomile @ 5 mins

infusion mash at 67°C.
Wlp400 yeast

main concern is the mash. Will a single infusion be ok? Should I be mashing hot or cool?

for any advice

[seymour]

I would drop the Munich Malt, perhaps make up the difference with more base malt. Wit means "white", so this is one of the only styles where I avoid any caramelized malts. It's up to you, though, since I see you're adding-in a little caramelized fruit sugar, which will add some colour as well. Regardless, I bet this is going to be a tasty summer spritzer.

[simco999]

Sounds nice - I suspect the marmalade won't come through with 20g. Also I would up the coriander.

Thats just me. I found my wits take several weeks in the bottle to come good.

[jmc]

+1 to Seymour's suggestion regarding Munich but otherwise it looks a tasty recipe.

You may want to look on this topic:
Cheap'n'Easy Light Wit (Hoegaarden-ish)


I used recipe there for my first wit. Very nice too.
Dave-o recommended a mash a 67C to maximise body.

[brodington]

Ok Munich is gone...

[simco999]

I keep forgetting about porridge oats - some of my best have them in.