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Date: 04 Oct 2006 23:40:33
From: spleenminus@yahoo.com
Subject: Help with Wit recipe
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Hi All,
I have seen a ton of recipes online and would like to try one that
some of you guys have found to be good. can someone point me to or
post a good one? I am still an extract with specialty grain brewer.
Also I read that some of you add lactic acid to make it a bit tart.
any recomendations on how much to add?
Thanks,
John
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Date: 05 Oct 2006 09:50:30
From: spleenminus@yahoo.com
Subject: Re: Help with Wit recipe
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I saw that recipe and it looks great. Not sure what I should do as far
as converting it though. I want to make the wit a little more sour for
my own taste. I tried some of celis white a while back and it seemed
much more tart than hoegaarden, which i liked.
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Date: 05 Oct 2006 12:31:34
From: MDixon
Subject: Re: Help with Wit recipe
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spleenminus@yahoo.com wrote:
> I saw that recipe and it looks great. Not sure what I should do as far
> as converting it though. I want to make the wit a little more sour for
> my own taste. I tried some of celis white a while back and it seemed
> much more tart than hoegaarden, which i liked.
You tried some Celis from the US (Michigan) or from Belgium
(Steenberge)? The Steenberge has a bit of diacetyl in it.
Make the beer with 3944 and then dor with lactic if you think it
needs it at bottling time.
Cheers,
Mike
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Date: 05 Oct 2006 15:23:15
From: spleenminus@yahoo.com
Subject: Re: Help with Wit recipe
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When I had the celis i was told it was bottled in austin (?) I have
yet to get ahold of ahy from Michigan.
Got the 3944.
I am going to do this recipe:
http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
How would I determine if they are calling for DME or LME?
Thanks for the help!
John
On Thu, 05 2006 12:31:34 -0400, MDixon <me@privacy.net > wrote:
>spleenminus@yahoo.com wrote:
>> I saw that recipe and it looks great. Not sure what I should do as far
>> as converting it though. I want to make the wit a little more sour for
>> my own taste. I tried some of celis white a while back and it seemed
>> much more tart than hoegaarden, which i liked.
>
>You tried some Celis from the US (Michigan) or from Belgium
>(Steenberge)? The Steenberge has a bit of diacetyl in it.
>
>Make the beer with 3944 and then dor with lactic if you think it
>needs it at bottling time.
>
>Cheers,
>Mike
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Date: 06 Oct 2006 00:13:45
From: John 'Shaggy' Kolesar
Subject: Re: Help with Wit recipe
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On Thu, 05 2006 15:23:15 -0600, <spleenminus@yahoo.com > wrote:
> I am going to do this recipe:
> http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
>
> How would I determine if they are calling for DME or LME?
Based on the expected OG and recipe, I would assume they meant LME.
Mathematically it doesn't work out right with DME.
John.
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Date: 05 Oct 2006 19:42:45
From: spleenminus@yahoo.com
Subject: Re: Help with Wit recipe
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Crap. Thats what i thought. of course I thought that AFTER I bought
the dme. is there an easy conversion for this?
Thanks for the help.
On 6 2006 00:13:45 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Thu, 05 2006 15:23:15 -0600, <spleenminus@yahoo.com> wrote:
>> I am going to do this recipe:
>> http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
>>
>> How would I determine if they are calling for DME or LME?
>
>Based on the expected OG and recipe, I would assume they meant LME.
>Mathematically it doesn't work out right with DME.
>
>
>John.
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Date: 06 Oct 2006 02:36:30
From: John 'Shaggy' Kolesar
Subject: Re: Help with Wit recipe
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On Thu, 05 2006 19:42:45 -0600, <spleenminus@yahoo.com > wrote:
> Crap. Thats what i thought. of course I thought that AFTER I bought
> the dme. is there an easy conversion for this?
Yep. LME is 20% water, so if you are going to use DME just use 80% as
much. IOW 1 lbs of LME is equivalent to .8 lbs of DME. For this recipe,
5.5 lbs of Wheat extract LME = 4.4 lbs of DME.
John.
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Date: 06 Oct 2006 10:34:40
From: spleenminus@yahoo.com
Subject: Re: Help with Wit recipe
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Thanks so much.
On 6 2006 02:36:30 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Thu, 05 2006 19:42:45 -0600, <spleenminus@yahoo.com> wrote:
>> Crap. Thats what i thought. of course I thought that AFTER I bought
>> the dme. is there an easy conversion for this?
>
>Yep. LME is 20% water, so if you are going to use DME just use 80% as
>much. IOW 1 lbs of LME is equivalent to .8 lbs of DME. For this recipe,
>5.5 lbs of Wheat extract LME = 4.4 lbs of DME.
>
>
>John.
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Date: 05 Oct 2006 21:55:34
From: Joel
Subject: Re: Help with Wit recipe
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spleenminus@yahoo.com <spleenminus@yahoo.com > wrote:
>When I had the celis i was told it was bottled in austin (?) I have
>yet to get ahold of ahy from Michigan.
Celis has not been brewed in Austin for quite a few years.
The label, recipes, and equipment were bought by Michigan
Brewing Company and has been brewed there for a couple years
now.
>Got the 3944.
>I am going to do this recipe:
>http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
>
>How would I determine if they are calling for DME or LME?
I haven't looked at the recipe, but whenever I used
the Recipator it made it clear what was what.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 05 Oct 2006 19:43:59
From: spleenminus@yahoo.com
Subject: Re: Help with Wit recipe
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I was in san antonio at least 5 years ago, maybe longer.
Who knows if the bartender was right, it could have come from
michigan. I'd love to get ahold of either at this point!
John
On Thu, 5 2006 21:55:34 +0000 (UTC), plutchak@see.headers (Joel)
wrote:
>spleenminus@yahoo.com <spleenminus@yahoo.com> wrote:
>>When I had the celis i was told it was bottled in austin (?) I have
>>yet to get ahold of ahy from Michigan.
>
> Celis has not been brewed in Austin for quite a few years.
>The label, recipes, and equipment were bought by Michigan
>Brewing Company and has been brewed there for a couple years
>now.
>
>>Got the 3944.
>>I am going to do this recipe:
>>http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
>>
>>How would I determine if they are calling for DME or LME?
>
> I haven't looked at the recipe, but whenever I used
>the Recipator it made it clear what was what.
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Date: 06 Oct 2006 00:14:48
From: John 'Shaggy' Kolesar
Subject: Re: Help with Wit recipe
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On Thu, 5 2006 21:55:34 +0000 (UTC), <plutchak@see.headers > wrote:
> spleenminus@yahoo.com <spleenminus@yahoo.com> wrote:
>>When I had the celis i was told it was bottled in austin (?) I have
>>yet to get ahold of ahy from Michigan.
>
> Celis has not been brewed in Austin for quite a few years.
> The label, recipes, and equipment were bought by Michigan
> Brewing Company and has been brewed there for a couple years
> now.
>
>>Got the 3944.
>>I am going to do this recipe:
>>http://hbd.org/cgi-bin/recipator/recipator?group=25&item=5784
>>
>>How would I determine if they are calling for DME or LME?
>
> I haven't looked at the recipe, but whenever I used
> the Recipator it made it clear what was what.
This one just says "Wheat extract" unless I'm missing something. Based on
the math though, it sounds like they meant LME.
John.
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Date: 05 Oct 2006 15:30:14
From: Adam Preble
Subject: Re: Help with Wit recipe
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spleenminus@yahoo.com wrote:
> Hi All,
> I have seen a ton of recipes online and would like to try one that
> some of you guys have found to be good. can someone point me to or
> post a good one? I am still an extract with specialty grain brewer.
> Also I read that some of you add lactic acid to make it a bit tart.
> any recomendations on how much to add?
I think it was trendier to sour the beer a little bit for competition
awhile back. The trend has supposedly died off. Don't bother with
artificially souring the beer unless you're into that kind of thing or
you think the flavor would satisfy you.
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Date: 05 Oct 2006 15:35:40
From: John 'Shaggy' Kolesar
Subject: Re: Help with Wit recipe
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On Thu, 05 2006 15:30:14 GMT, <rockobonaparte@hotmail.com > wrote:
> spleenminus@yahoo.com wrote:
>> Hi All,
>> I have seen a ton of recipes online and would like to try one that
>> some of you guys have found to be good. can someone point me to or
>> post a good one? I am still an extract with specialty grain brewer.
>> Also I read that some of you add lactic acid to make it a bit tart.
>> any recomendations on how much to add?
>
> I think it was trendier to sour the beer a little bit for competition
> awhile back. The trend has supposedly died off. Don't bother with
> artificially souring the beer unless you're into that kind of thing or
> you think the flavor would satisfy you.
I've found that the Wit yeast tends to give the beer some tartness on it's
own. Maybe the practice of adding lactic acid was done by some brewers
who were making Wits without using a Wit yeast? Kind of like people who
add smoked malt to a scotch ale because they didn't have access to the
correct yeast, which is where the smoked flavor is supposed to come from.
John.
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Date: 05 Oct 2006 14:47:04
From: John 'Shaggy' Kolesar
Subject: Re: Help with Wit recipe
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On Wed, 04 2006 23:40:33 -0600, <spleenminus@yahoo.com > wrote:
> Hi All,
> I have seen a ton of recipes online and would like to try one that
> some of you guys have found to be good. can someone point me to or
> post a good one? I am still an extract with specialty grain brewer.
> Also I read that some of you add lactic acid to make it a bit tart.
> any recomendations on how much to add?
Mike Dixon's "Wit or Witout" recipe has gotten lots of really good
reviews on here. It's all grain, but should give you some ideas. Maybe
someone can help you convert it to an extract version. The pale malt should
be easy to convert, I'm not sure how to handle the raw wheat in an extract
version though.
http://hbd.org/carboy/recipes/wit3.htm
John.
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