Author Topic: Wit Time  (Read 4297 times)

Offline SOGOAK

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Wit Time
« on: July 09, 2010, 10:24:03 PM »
My club has started a Wit Challenge.  We have a pretty solid sense of direction from both the BJCP judges we have and Randy Mosher providing us some guidance.

My question is-What would I use for setttings when I add White Unmalted Wheat?

Thanks!
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Brew Daddy 723

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Re: Wit Time
« Reply #1 on: July 10, 2010, 07:24:26 AM »
Great question, I am getting ready to brew a Cranberry Lambic and was just wondering the same thing about unmalted red wheat. Look forward to answers from the experts.

Offline SOGOAK

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Re: Wit Time
« Reply #2 on: July 17, 2010, 08:33:44 AM »
Brad recommends using the malted white wheat numbers except lowering the potential to 77%
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline Wildrover

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Re: Wit Time
« Reply #3 on: July 19, 2010, 10:52:30 AM »
I'm actually going to make an oatmeal wheat stout with unmalted white wheat. The timing of this question is perfect because i was wondering what I should do. 

I'm also using quick oatmeal, I'm wondering if a cereal mash is appropriate here?  Should I do anything different than I normally would with unmalted white wheat

Offline SOGOAK

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Re: Wit Time
« Reply #4 on: July 20, 2010, 07:20:12 AM »
For my wit I'm doing an adjunct or cereal mash.  Putting the oats and wheat in with some 6 row.  Then I'll mash the rest like normal.  This gives the wit sheen per Randy Moser.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline Wildrover

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Re: Wit Time
« Reply #5 on: July 20, 2010, 12:54:06 PM »
Would a protein rest with the unmalted wheat do the trick in a stout?

 

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