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Author Topic: water profile for witbier  (Read 9362 times)

Offline Iliff Ave

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water profile for witbier
« on: May 15, 2015, 08:59:21 am »
This is a style that I am not too familiar with and have only brewed on once that turned out great.

My plan is to use 'yellow balanced' profile as a guide. What would be an appropriate mash pH for this style? I was planning for 5.4 but thought going lower might be recommended. Any advice?
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Offline Wort-H.O.G.

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Re: water profile for witbier
« Reply #1 on: May 15, 2015, 09:03:20 am »
This is a style that I am not too familiar with and have only brewed on once that turned out great.

My plan is to use 'yellow balanced' profile as a guide. What would be an appropriate mash pH for this style? I was planning for 5.4 but thought going lower might be recommended. Any advice?

i use yellow balanced but target 5.2ish PH . prefer the tartness.
Ken- Chagrin Falls, OH
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Offline Iliff Ave

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Re: water profile for witbier
« Reply #2 on: May 15, 2015, 09:07:19 am »
That's kind of what I was thinking. Thanks!
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline reverseapachemaster

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Re: water profile for witbier
« Reply #3 on: May 17, 2015, 04:24:40 pm »
If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.
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Offline Iliff Ave

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Re: water profile for witbier
« Reply #4 on: May 17, 2015, 08:16:09 pm »
If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.

Didn't think of that and I did throw in some calcium chloride. I put about a tsp of flour in at the end of the boil but it seemed to just coagulate more than anything. My last wit started to clear toward the end of the keg am I would just shake up the keg.
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline Wort-H.O.G.

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Re: water profile for witbier
« Reply #5 on: May 18, 2015, 04:20:39 am »

If you're one for a cloudy wit then you might want to avoid calcium in your water to encourage the yeast to not flocculate.

Didn't think of that and I did throw in some calcium chloride. I put about a tsp of flour in at the end of the boil but it seemed to just coagulate more than anything. My last wit started to clear toward the end of the keg am I would just shake up the keg.

Wit is a good bottle candidate for me, unless the kegs going to get crushed pretty quickly.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Iliff Ave

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Re: water profile for witbier
« Reply #6 on: May 18, 2015, 07:53:14 am »
Even though it's not difficult, it is nice to not have to worry about clarifying. I was able to remove whirlfloc, filtering to the fermenter, and eventually gelatin fining from my normal process. The whirlfloc and filtering may have no effect but I do them out of habit.

T58 is quite a beast and seems to work very quickly. It started fast and was fermenting about 12F above ambient. For a few hours I had the chamber set at 55F just to keep the beer at 67F. My goal was to ferment at 65F but I wasn't prepared for it to behave like this. In under 48 hours, activity has slowed considerably and the temp has dropped to room ambient temp.
« Last Edit: May 18, 2015, 07:59:45 am by goschman »
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale