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Date: 12 Aug 2006 05:51:22
From: GeoffT
Subject: Wit questions
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Hello,
I'm going to attempt Mike Dixon's Wit or Witout recipe
(http://hbd.org/carboy/recipes/wit3.htm). It seems to be tried and
tested after some searching on here. I have a couple of questions that
I wasn't able to find through searching the archives which I'd
appreciate any help with. The only changes I'm making to the recipe is
the use of Pilsner malt, scaling up to 5 Imp gallons (6US gallons), and
using White Labs wit ale yeast.
1) I have whole wheat that I got milled at the shop. Should I grind
this down further in a food processor before gelatinizing it?
2) Most posts have advised the use of a tablespoon or two of wheat
flour at the end of the boil. Will there not be a problem with
stability considering the unconverted starch?
3) I'm using a cool box mash tun (can't apply direct heat) so I'm going
to have trouble hitting all the rests. Is there any way around this? I
was considering skipping either the beta-glucan rest or the protein
rest.
4) Should I be expecting crappy efficiency with pilsner malt with
(assumably) low diastic power and all that whole wheat?
5) Do all the spices & orange peel get completely powdered in the
electric spice grinder?
Thanks very much for any help with this!
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Date: 12 Aug 2006 07:17:39
From: GeoffT
Subject: Re: Wit questions
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Thanks for the tips Mike, straight from the horses mouth!
There's no way I'm mashing in my kettle, though. It's plastic and the
elements are inside. It would almost certainly scorch the mash.
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Date: 14 Aug 2006 07:46:02
From: MDixon
Subject: Re: Wit questions
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GeoffT <sonic_death_monkey@hotmail.com > wrote in message
news:1155392259.579554.86690@m79g2000cwm.googlegroups.com...
> Thanks for the tips Mike, straight from the horses mouth!
>
> There's no way I'm mashing in my kettle, though. It's plastic and the
> elements are inside. It would almost certainly scorch the mash.
>
You have no kind of large stockpot? The grist really isn't that large. On
second though I guess it would take up 4 gallons or so of space...
Cheers,
Mike
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Date: 12 Aug 2006 10:00:12
From: MDixon
Subject: Re: Wit questions
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GeoffT <sonic_death_monkey@hotmail.com > wrote in message
news:1155387082.432018.133350@p79g2000cwp.googlegroups.com...
> Hello,
>
> I'm going to attempt Mike Dixon's Wit or Witout recipe
> (http://hbd.org/carboy/recipes/wit3.htm). It seems to be tried and
> tested after some searching on here. I have a couple of questions that
> I wasn't able to find through searching the archives which I'd
> appreciate any help with. The only changes I'm making to the recipe is
> the use of Pilsner malt, scaling up to 5 Imp gallons (6US gallons), and
> using White Labs wit ale yeast.
>
> 1) I have whole wheat that I got milled at the shop. Should I grind
> this down further in a food processor before gelatinizing it?
No, I never have...
>
> 2) Most posts have advised the use of a tablespoon or two of wheat
> flour at the end of the boil. Will there not be a problem with
> stability considering the unconverted starch?
No, but it will cause the beer to stay nice and cloudy much longer...
>
> 3) I'm using a cool box mash tun (can't apply direct heat) so I'm going
> to have trouble hitting all the rests. Is there any way around this? I
> was considering skipping either the beta-glucan rest or the protein
> rest.
Why? Just mash in a kettle then move over to the "cool box" to lauter. See
my page if confused...
>
> 4) Should I be expecting crappy efficiency with pilsner malt with
> (assumably) low diastic power and all that whole wheat?
Hmm, I doubt it will be an issue. Let us know.
>
> 5) Do all the spices & orange peel get completely powdered in the
> electric spice grinder?
Yes indeedy...
Cheers,
Mike
www.ipass.net/mpdixon/
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Date: 25 Aug 2006 10:14:46
From: Denny Conn
Subject: Re: Wit questions
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GeoffT wrote:
> When's the peak time to drink a wit? I've heard some say it's best
> young, and others say it's best after 6 months.
I prefer them pretty much as soon as fermentation is done. Try it
young...if ya don't like it, just set it aside and try it every once in
a while until you do!
------------ >Denny
--
Life begins at 60...1.060, that is.
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Date: 25 Aug 2006 10:00:43
From: GeoffT
Subject: Re: Wit questions
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I brewed this one today. Smells amazing, I've got high hopes for it! I
backed off the coriander a little bit, went for 0.6oz in a 6 gallon
batch.
When's the peak time to drink a wit? I've heard some say it's best
young, and others say it's best after 6 months.
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Date: 25 Aug 2006 18:09:45
From: MDixon
Subject: Re: Wit questions
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GeoffT wrote:
> I brewed this one today. Smells amazing, I've got high hopes for it! I
> backed off the coriander a little bit, went for 0.6oz in a 6 gallon
> batch.
>
> When's the peak time to drink a wit? I've heard some say it's best
> young, and others say it's best after 6 months.
>
IMO it is best in the first 3-4 months. After that will it will begin to
lose both orange and coriander character. Now if you had tons of that
character, it may need to mellow a bit.
Cheers,
Mike
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Date: 25 Aug 2006 15:33:58
From: GeoffT
Subject: Re: Wit questions
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Thanks Denny & Mike.
I'll see how it goes and report back. This was definately a fun beer to
make!
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