Planning my first witbier tomorrow (all grain). Going to use Jamil's BCS recipe, at least as a starting point. 2 questions though:
1) fermentation temp. he says to start at 68F and then slowly ramp to 72F for the last third of fermentation. now I'm generally of the opinion that the ale ferm temps in BCS are a little high (for lagers he's good) ... often he specs 65-68 and I prefer to use 60 or 62 for APAs, ambers, IPAs, etc. But in this case, using T-58 dry belgian yeast, should I go with this high temp to get the esters going? or should I still shoot lower, maybe 64 or 65? i've never used T-58 before so any help would be nice
2) mashing. most of Jamil's recipes just call for a single infusion mash which i'm comfortable with. but for this belgian he says hold at 122F for 15 mins, then ramp up to 154F over 15min, then hold until "conversion is complete". can I just do this by starting my mash (in a cooler chest of course) at 122F, and have it thick, like 1.25qts/lbs, and then after 15mins start adding boiling water a couple quarts at a time until I hit 154? I figure that will get me to about 2.0qts/lbs when I'm done. and then how long should I hold at 154? I do most single infusion mashes for 90mins and get 85% to 90% efficiency. so should I hold at 154F for 60mins, to get my 90min total?
thanks in advance