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Die Schwarzbier Polizei
Gentlemen, I'm planning the grist for my next Witbier and I want to try 50% Pilsner / 50% unmalted Spelt.
I've used unmalted Spelt once, in a Saison, in a small quantity (10 to 15%). Can't remember any specific flavour from it.
What's your thoughts: will unmalted Spelt at such a proportion differ significantly from unmalted Wheat in the finished beer?
I don't have too much experience with that grain adjunct.
Also: what do you think regarding adding spices to Witbier? Is that an obligatory, fundamental feature of the style, without which a Witbier can't be called a Witbier?
I want to try a new hop in this batch (a rare experimental South African 92P2/4 hop, said to have celery, parsley, black pepper and garlic notes) and I don't think it would blend nice with coriander and orange.
I'm worrying if a lightning would strike me if I brew my Witbier with no spices.
I've used unmalted Spelt once, in a Saison, in a small quantity (10 to 15%). Can't remember any specific flavour from it.
What's your thoughts: will unmalted Spelt at such a proportion differ significantly from unmalted Wheat in the finished beer?
I don't have too much experience with that grain adjunct.
Also: what do you think regarding adding spices to Witbier? Is that an obligatory, fundamental feature of the style, without which a Witbier can't be called a Witbier?
I want to try a new hop in this batch (a rare experimental South African 92P2/4 hop, said to have celery, parsley, black pepper and garlic notes) and I don't think it would blend nice with coriander and orange.
I'm worrying if a lightning would strike me if I brew my Witbier with no spices.
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