Witbier

[jamie_savoie]

Standard wit minus the citrusy american hops for change

Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 23.69
Estimated OG: 1.052
Anticipated SRM: 3.1
Anticipated IBU: 20.1 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain
------
46.4% (11 lbs) - Pils
46.4% (11 lbs) - Flaked Wheat
4.2% (1 lbs) - Flaked Oats
2.9% (0.63 lbs) - Acid Malt

Hops
------
0.50 oz Summit @ 60 min
0.50 oz Citra @ 15 min
0.50 oz Citra @ 5 min

Extras
------
1.50 oz fresh orange zest @ 5 min
1.00 oz corriander seeds @ 5 min
0.25 oz seeds of paradise @ 5 min
1.00 oz bitter orange peel @ 15 min

Yeast
------
Wyeast 3463 - Forbidden Fruit

Mash Schedule
--------------
Sacch Rest - 90 min @ 149F

[Al-Loves-Wine]

I just picked up a pack of wyeast 1214 and planned on one almost exactly like this. Why the acid malt Jamie? I see you use it in a few of your Belgian recipes but not all. Besides people using it for ph adjustment, does it impart a certain flavor for a specific style? Not sure if I should be adding to mine or not now...lol

[jamie_savoie]

At 2-3% it will add a subtle tartness, at 4-6% a lemonade twang, 7-9+% sourness.  Also adds sharpness to the flavours.  1% drop 0.1ph.  They are great in most belgians, especially in saison.  Never tried 1214 in a wit but I know it's great for dubbel/trippels

[Al-Loves-Wine]

Ah yes, I guess that is another grain to add to the library. It would be my first attempt at an authentic Belgian style, but maybe I have to rethink this decision on what to brew now. Wits just happen to listed in the wyeast style category for 1214.

I see lots of dubbels/trippels have Munich in them, is it possible to sub a bit of Vienna and Caramunich to get the taste/srm of Munich?

[jamie_savoie]

I bet 1214 would make great beer; I've just never tried it in a wit or seen a commercial beer that uses it.
Vienna would work as a sub for munich.  Caramunich is a crystal and is not a sub for munich, crystal 40-60 would be. 
Also, Melanoidin malt is great for maltiness without having to use larger amounts of other malty base malts (ex: munich)

[Al-Loves-Wine]

Perfect, thanks Jamie. It's hard to find good info on malt subs and blending I've noticed. That's why I had thought that maybe Vienna with a small bit of caramunich added would get the color depth of a dark munich.

[DandyMason]

At 2-3% it will add a subtle tartness, at 4-6% a lemonade twang, 7-9+% sourness.  Also adds sharpness to the flavours.  1% drop 0.1ph.  They are great in most belgians, especially in saison.  Never tried 1214 in a wit but I know it's great for dubbel/trippels

This is good to know, I've wondered about this