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wit, weizen, weisse, wheat questions....

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Barrel Char Wood Products
U

ucflumberjack

NewBee
Registered Member
Sep 4, 2006
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next time i brew im going to make stout(of course) and a witbier. i'm going the partial mash route, and i was wondering if i had to do anything special to deal with the malted wheat? does it have its own enzymes? i could be mistaken but i think ive seen before that it needs to be mashed with 6row for the benefit of the extra enzymes? if thats not a problem then i will make it like this:

Lumberjack Witbier:
4# German Wheat Malt
2# German Pilsner Malt(mashed at 153f.)
2# Light Wildflower Honey
or
Wheat Dme to 1.05, id assume just under 2#
.75oz german hops @30
.5oz german hops @20
.25oz german hops @10
-its hallertau hersbucker or something like that, cant remember how to spell it....
1oz coriander
1oz curacao bitter orange peel
wyeast 3944


suggestions?
 
How 'bout a wit braggott? The golden bough braggott (courtesy Greenblood if I recall correctly) is one I'll make again. I'm interested in how a more hefe-weizen style braggott might turn out as well.
 
I used white wheat malt and flaked wheat in my witbier. I mashed them (partial mash) along with some 2-row.
 
Anything malted up to a Lovibond of about Munich can self-convert. But I'm pretty sure you're supposed to use some unmalted wheat in a witbier. Honestly I'm not 100% sure (not my style) but the recipes I remember seeing call for both flaked and malted wheat.
 
ya i think ill use maybe half a pound of flaked wheat also.... i have also noticed that alot of them have flaked whaet in them....
 
I'm replying too late but just in case it is still useful, flaked wheat is unmalted so it has to be mashed with the the 2-row whereas malted wheat can be mashed on its own. Flaked wheat will give you more protein haze and a stronger wheat flavor than malted wheat. Amarillo hops might be nice for the aroma hops. I just finished a wit bier and it added a nice orange character.
 
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