Dim Wit

Belgian Beers, Saisons, Wheat beers, Bierre de garde, Sour beers, Fruit Beers etc

Dim Wit

Postby stuworx » Wed Jun 11, 2014 19:14

Hi all,

For our local home brew club competition we have to do a summer style beer. E.g. Saison, Wit, Fruit Beer etc...

I'm trying to use up some of my grains, but also make something passable(ish) in the said categories.

My recipe is below. I'm trying to achieve something dry, crisp and refreshing. Comments very welcome/wanted.

A few questions I have:-

a/ With 17% pale wheat should I do a stepped mash or rest?
b/ For aroma my options are EKG hops, any spices I can get e.g orange, coriander. Any suggestions?
c/ I also have pale crystal, caramalt, flaked barley. Any recomendations using any of these?

Recipe Overview

Brewer: Stuworx
Style: Wit(ish)

Original Gravity (OG): 1.047
IBU's (Tinseth): 20
Bitterness to Gravity Ratio: 0.43
Colour: 11.2 EBC = 5.7 SRM
ABV%: 4.55

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 64 C = 147.2 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F

The Grain Bill (Also includes extracts, sugars and adjuncts)

61.9% Pale Ale (5 EBC = 2.5 SRM) 2042 grams = 4.5 pounds
21% Munich (25 EBC = 12.7 SRM) 693 grams = 1.53 pounds
17.1% Pale Wheat (3 EBC = 1.5 SRM) 565 grams = 1.25 pounds

The Hop Bill (Based on Tinseth Formula)

20 IBU Hallertau Mittlefrueh Flowers (6.3%AA) 23.4 grams = 0.827 ounces at 60 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 64 C = 147.2 F

Fermentation& Conditioning

Fermention: West Coast for 14 days at 20 C = 68 F



Cheers, Stuart.
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Re: Dim Wit

Postby Pjam » Wed Jun 11, 2014 19:46

I too have been looking at a warm weather brew (no brew fridge here)

With this in mind, I reckon the starting point is yeast. A strain that actively likes temps of around 24C. When you've got the yeast then your half way to the recipe!

Saison is a good idea ............. and Wheat beers
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Re: Dim Wit

Postby Theakston Tickler » Wed Jun 11, 2014 19:55

Stuart, with such a low amount of wheat in there it doesn't feel much like a traditional wit, usually you'd be looking at much more wheat. Also, west coast yeast wouldn't give the usual character for a wit as it's a hop forward ale yeast and the Belgian wit strains are more specialist. With the ingredients you're planning on using I'd look at something like a light summer ale to serve slightly chilled and almost passing for a more flavoursome lager (pale malt/possible small amount of Munich and up the hops to around 30-35 IBUs).

Looking forwards to sampling some of whatever you make in 6 weeks or so!

Jon

PS I'll try not to bring a hefeweiss to the next meeting...
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Re: Dim Wit

Postby stuworx » Wed Jun 11, 2014 20:59

Hi Jon

I wasn't going for an exact wit. It was more of chuck all the ingredient in and see what happens.

I've never used this much wheat before. What will it add to the flavour, bearing in mind the yeast Im using?

I read a few blue moon clones and it looks like they don't use a traditional wit yeast strain?

Stuart.
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Re: Dim Wit

Postby Theakston Tickler » Fri Jun 13, 2014 13:20

It's got to be worth a try. I've never used that amount of wheat either, it has either been a small amount to help head retention or over 50% on a hefeweiss. The worst that can happen is that you get something that you wouldn't repeat, or it might be great.
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