A few posts back I mentioned that my wedding to Kim, the love of my life who has supported my brewing hobby (and any other crazy idea I have), is fast approaching and we decided to brew a beer for the wedding. My first test batch for the wedding was Cuvee de Bonhuer, a Saison that came out fantastic but had many farmhouse qualities that all of our guests might not enjoy.
To find a more perfect beer (if there is such a thing), I’ve decided to brew a strong Belgian Wit. I don’t want the brew to be that strong as to be undrinkable so I will keep the brew within an original gravity of 1.065 – 1.075. A Belgian Wit would be a great summer beer, perfect for our wedding.
Traditionally, Belgian Wits are brewed with Pilsner malts and wheat. They are refreshing, crisp and flavorful brews that are perfect for summer drinking. I really like what wheat brings to beers, and will include white wheat malt, but I also want the beer to have a thicker body. To this end, I intend to use flaked oats and flaked wheat.
The recipe:
- 8 lbs of Pilsner malt
- 2 lbs of White Wheat Malt
- 2 lbs of Flaked Oats
- 2 lbs of Flaked Wheat
- 1 lb of Dememera sugar
- 1 oz of Czech Saaz (60)
- 1 oz of Czech Saaz (10)
- Zest of 1 tangelo orange
- 1 Tbs crushed coriander
Mashed in at 154°F for one hour and batch sparged as usual. Boiled for one hour.
Cooled to below 70°F and pitched a 1.5 liter starter of Wyeast 3944 at exponential phase.
OG: 1.064
FG: 1.010
ABV: 7%
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So this is brewed like a berliner weisse with no boil? The high amount of pilsner malt doesn’t bother without a boil?
Nice catch – that post was written poorly. No there is definitely a boil here. I’ll change it now.
J