cmbrougham
Grandmaster Brewer
I'm going to be making my first wit soon, and I've been looking at a number of recipes and articles online. The wheat component of the recipe, traditionally, seems to favor unmalted/raw wheat, but there are a number of issues dealing with it--milling difficulties, multi-step mashes, and so on. Many recipes make the exchange for either malted wheat or flaked wheat, and I've seen some with torrified wheat.
Not having had a homebrewed wit before to compare to a commercial example, like Celis White, I'm not sure which version of wheat will give me the closest approximation to "the real thing." I'm OK with the extra work involved with unmalted wheat but if one of the other easier ingredients is close enough, I'm fine with that, too. Thanks for your input!
Not having had a homebrewed wit before to compare to a commercial example, like Celis White, I'm not sure which version of wheat will give me the closest approximation to "the real thing." I'm OK with the extra work involved with unmalted wheat but if one of the other easier ingredients is close enough, I'm fine with that, too. Thanks for your input!