Author Topic: water profile for witbier  (Read 3503 times)

Offline gman23

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water profile for witbier
« on: May 15, 2015, 02:59:21 PM »
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?
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

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Offline Wort-H.O.G.

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Re: water profile for witbier
« Reply #1 on: May 15, 2015, 03:03:20 PM »
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 gman23

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Re: water profile for witbier
« Reply #2 on: May 15, 2015, 03:07:19 PM »
That's kind of what I was thinking. Thanks!
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

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Offline reverseapachemaster

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Re: water profile for witbier
« Reply #3 on: May 17, 2015, 10:24:40 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 gman23

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Re: water profile for witbier
« Reply #4 on: May 18, 2015, 02:16:09 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.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Wort-H.O.G.

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Re: water profile for witbier
« Reply #5 on: May 18, 2015, 10:20:39 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 gman23

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Re: water profile for witbier
« Reply #6 on: May 18, 2015, 01:53:14 PM »
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, 01:59:45 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier