brew4you15
Active Member
- Joined
- Mar 15, 2016
- Messages
- 32
- Reaction score
- 3
Hey guys,
I was working on brewing up a 1 gallon BIAB batch of witbier over the weekend and was looking for some critique on my recipe. I know I should be using unmalted wheat to stay true to style but I have some extra american white wheat on hand and was hoping to use that up. I also have some Czech Saaz and was hoping to be able to use those hops as well. It might not be a typical Belgian Wit, but I was curious if anyone had any experience with doing something similar before?
0.8 lbs Belgian Pilsner
0.8 lbs American White Wheat
0.1 Flakes Oats
.25 ounces Czech Saaz (60 min)
WLP 400
I was working on brewing up a 1 gallon BIAB batch of witbier over the weekend and was looking for some critique on my recipe. I know I should be using unmalted wheat to stay true to style but I have some extra american white wheat on hand and was hoping to use that up. I also have some Czech Saaz and was hoping to be able to use those hops as well. It might not be a typical Belgian Wit, but I was curious if anyone had any experience with doing something similar before?
Also thoughts on any Coriander at the end? there is LOTS of discussion on the subject and I was looking for some personal experiences with/without it.
I was working on brewing up a 1 gallon BIAB batch of witbier over the weekend and was looking for some critique on my recipe. I know I should be using unmalted wheat to stay true to style but I have some extra american white wheat on hand and was hoping to use that up. I also have some Czech Saaz and was hoping to be able to use those hops as well. It might not be a typical Belgian Wit, but I was curious if anyone had any experience with doing something similar before?
0.8 lbs Belgian Pilsner
0.8 lbs American White Wheat
0.1 Flakes Oats
.25 ounces Czech Saaz (60 min)
WLP 400
I was working on brewing up a 1 gallon BIAB batch of witbier over the weekend and was looking for some critique on my recipe. I know I should be using unmalted wheat to stay true to style but I have some extra american white wheat on hand and was hoping to use that up. I also have some Czech Saaz and was hoping to be able to use those hops as well. It might not be a typical Belgian Wit, but I was curious if anyone had any experience with doing something similar before?
Also thoughts on any Coriander at the end? there is LOTS of discussion on the subject and I was looking for some personal experiences with/without it.