Beer Forum

Has anyone brewed Dr. Scott's Wit? Any tweaks, opinions, tips?

I've included the recipe that I found on Jamil's collection of recipes. I've never seen the adjuncts separated as a different mash. I assume that it all still goes in the MLT with the base malts right?


Dr. Scott's Wit

Recipe : wit 2 all-grain (with adjunct mash)

Recipe Specifics: Protein rest 122F, Sacc reast 154F
----------------
Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 9.13
Anticipated OG: 1.051 Plato: 12.56
Anticipated SRM: 4.3
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
Malt mash:
32.9 3.00 lbs. Pale Malt(2-row) Belgium 1.037 3
1.4 0.13 lbs. Sauer(acid) Malt 1.035 2

Adjunct mash:
32.9 3.00 lbs. White Wheat Belgium 1.040 3
21.9 2.00 lbs. Pale Malt(6-row) America 1.035 2
11.0 1.00 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 7.00 15.7 90 min.
0.25 oz. Czech Saaz Pellet 3.50 2.8 30 min.
0.25 oz. Czech Saaz Pellet 3.50 0.7 5 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oranges Orange zest Fruit 1 Min.(boil)
0.50 Oz Chamomile Other 5 Min.(boil)
0.25 Oz Corriander Seed Spice 5 Min.(boil)

Yeast
White Labs WLP400 Belgian Wit Ale
===============================================================
All-grain infusion Mash
Recipe : wit 2 (all-grain infusion mash)
Recipe Specifics
----------------

Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 8.63
Anticipated OG: 1.049 Plato: 12.17
Anticipated SRM: 4.0
Anticipated IBU: 19.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.8 5.50 lbs. Soft White Wheat Malt America 1.040 3
23.2 2.00 lbs. Pale Malt(6-row) America 1.035 2
11.6 1.00 lbs. Flaked Oats America 1.033 2
1.4 0.13 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 7.00 15.9 90 min.
0.25 oz. Czech Saaz Pellet 3.50 2.9 30 min.
0.25 oz. Czech Saaz Pellet 3.50 0.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Unit(s)Orange zest Fruit 1 Min.(boil)
0.50 Oz Chamomile Other 5 Min.(boil)
0.25 Oz Corriander Seed Spice 5 Min.(boil)

Yeast
White Labs WLP400 Belgian Wit Ale

It all goes into the MLT... eventually !!

Those adjunct grains need to have a seperate cereal mash before they join the main mash. The raw wheat and oats have a high gelatinaztion temperature and need to be cooked before thier starch is available to be coverted. Here's a quick How to: (pg 174-175 How to Brew latest ed)

1 - Grind up your adjunct, in this case wheat and oats. Grind em pretty fine for best results
2 - Combine with some crushed non-adjunct grist. Doc's recipe calls for 2lb of 6 row for this purpose. Mix it in a Heavey Based pot, with 2 to 3 qts per pound of water at an appropriate temp to get the whole lot to 113F for a Beta Glucan / Protien rest
3 - Rest at 113F for about 15minutes, then heat it slowly, stirring constantly to a conversion rest at 150-155F. Rest there for 15-20 mins
4 - Bring it slowly to a gentle boil and boil for 10-15 minutes. You will need to stir constantly.
5- Add the Boiling adjunct mash back into your main mash.

While you are doing all of that, have your main mash infused and waiting at somewhere around 122F (protien rest temp) when you dump in the boiling cereal mash it will raise the temperature in the same way as a decoction. If you juggle the figures correctly, you will then be at your main conversion rest, or if you get it all wrong like me, you will need to do some infusion/heating to get it to your Sach rest temperature.

Painful Huh. Or, you could just brew the second recipe that uses wheat malt instead. Doc says it doesn't taste quite the same unless you use the raw wheat, but it certainly makes it a hell of a lot harder.

If you look Here http://www.thebrewingnetwork.com/phpBB2/viewtopic.php?t=4086
you can read my description of my own feeble attempt to brew a Wit using a Ceral and a Sour mash
Some pictures of the cereal mash in progress can be found by clicking here and scrolling down a bit till you see my avatar http://thebrewingnetwork.com/phpBB2/viewtopic.php?t=4068

Hope I've helped and not provided you with a bunch of info you already knew.

Have fun, the whole cereal mash thing is an experience!!

Thirsty

PS - you will need to toss a goodly measure of Rice hulls into your main mash. All that finely ground wheat will make it stick like a bastard otherwise.

Can't I get the same effect with flaked oats and wheat malt? I've never done a cereal mash before. Or is it critical to this recipe?

Never mind, I just read the recipe all the way thru. There is a single infusion version about half way down.

Not the same effect according to Doc. You can do it with the wheat malt, and or you could use torrified or flaked wheat instead, but Doc says it just doesn't quite give him the Wit flavour he is looking for unless he uses the raw wheat.

But I have to say, next one I brew, no cereal mash!! Too hard. Unless I am really dissapointed in the flavour, I'll stick with pre-cooked or malted cereals.

Thirsty

I do mine with Malted Wheat, Flaked Wheat and Flaked Oats. It may not be the same, but my neighbors, love it, and I've won three ribbons with it. They call it the "cheater's version", but I call it PRAGMATIC!!!

I posted the recipe on Thirsty's Wit thread a while back... I think....

Rob

Yep, you did. And there's a fair chance that thats exactly the one I'll be doing next time

My last batch is ready... and it's goooood...

Thanks!

That's all I needed to hear.