Author Topic: Wit Recipe  (Read 7218 times)

Offline denny

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Re: Wit Recipe
« Reply #45 on: April 22, 2014, 07:57:05 AM »
MDixon,

Any thoughts regarding different raw wheat types for use in witbier (e.g. soft white winter, hard red, etc.)?

FWIW, I usually make Mike's recipe using flaked wheat.  For me it's easier to deal with.
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Offline gmac

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Re: Wit Recipe
« Reply #46 on: April 22, 2014, 09:33:06 AM »
MDixon,

Any thoughts regarding different raw wheat types for use in witbier (e.g. soft white winter, hard red, etc.)?

Not sure you'll get Mike to reply but I use Bulgur which is cracked red wheat from Bob's Red Mill simply because its so much easier to get at the grocery store.  Boil it and mash, seems to work for me.  I doubt the wheat is that critical as long as you're using unmalted wheat. 

Offline goschman

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Re: Wit Recipe
« Reply #47 on: April 22, 2014, 10:23:54 AM »
FWIW, BJCP says unmalted soft winter white wheat is traditional.

I just brewed a wit and didn't realize that unmalted wheat was necessary. I used malted white wheat. Oh well...I guess I am not much a traditionalist...
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Offline blatz

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Re: Wit Recipe
« Reply #48 on: April 22, 2014, 10:27:13 AM »
FWIW, BJCP says unmalted soft winter white wheat is traditional.

I just brewed a wit and didn't realize that unmalted wheat was necessary. I used malted white wheat. Oh well...I guess I am not much a traditionalist...

I make it that way quite often since I usually have wheat malt on hand, but the flaked stuff I have to special order for the recipe.

I can't say I've ever noticed a difference to when I've used flaked.  YMMV.
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Offline Jimmy K

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Re: Wit Recipe
« Reply #49 on: April 22, 2014, 12:25:24 PM »
FWIW, BJCP says unmalted soft winter white wheat is traditional.
I never noticed that in the guidelines.

I had heard that Belgians use soft wheat. Problem is in Europe 'soft' wheat refers to all our normal varieties and hard refers to durum wheat. I was never sure if it got translated correctly.
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