Witbier - which wheat?

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The-Engineer-That-Brews

The-Engineer-That-Brews

Son of the silent age
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Planning my first attempt at a witbier in the next few days... I was going to follow the recipe in the GH 'Bible', which has 50/50 Pale Malt and Wheat Malt (and a bit of coriander and bitter orange peel).
However I've just read that a Witbier should traditionally use UNMALTED wheat.

Hmmm. OK... I don't have un-malted wheat, but I do have torrified; and I also have Rolled Oats.

What do you reckon people?
  1. stick with the recipe
  2. use torrified
  3. use rolled oats
  4. delay the brew and get some un-malted wheat
 
Unmalted is traditional, but I use a mix of malted and unmalted flaked wheat, and some flaked oats and works well for me.

Torrified is unmalted, but perhaps has a different flavour to flaked? Do you have a whole foods shop near you that may stock wheat flakes?
 
I do
YeastFace said:
Unmalted is traditional, but I use a mix of malted and unmalted flaked wheat, and some flaked oats and works well for me.

Torrified is unmalted, but perhaps has a different flavour to flaked? Do you have a whole foods shop near you that may stock wheat flakes?
Click to expand...
Just checked... yes, I do - but tbh their wheat flakes look like they have been torrified


Screenshot 2024-04-19 at 18.04.49.png
 
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That's what I use.

TMM used to sell raw wheat (neither malted nor gelatinsed) specifically for Belgian beers but they seem to be out of stock.

Flaked is a good balance between flavour and functionality (no cereal mash needed) for me.
 
That’s one of my bugbears with the Greg Hughes book - he used wheat malt in his witbier!

I always use unmalted and it depends what is available whether I use flaked or torrefied - I don’t see a massive difference in the end product to be honest.

I usually chuck in 250g-500g of porridge oats as well.
 
Wheat has a more earthy flavour, you can taste it. Malted is much more vague.

Do you have a farm near you that grows wheat? A sack will be about a £6. Or maybe even a few beers 👍🏻
 
Another thought malted wheat will be safer. For some reason unbeknown to me, raw wheat is very good at souring.

I think it is something on the husk, but can't be sure.
 
Sandimas said:
Good recipe that, I've always used malted wheat and it comes out fine.

In fact you've just prompted me to make it again.
Click to expand...
I just had a vision of sitting in the garden this Summer, grass mown, blazing hot sun and having a cold, refreshing Witbier… I need to get this brew on!
 
Agentgonzo said:
Ok, I have that vision now as well... I need to order some wheat. What did you decide to go with in the end?
Click to expand...
Right now I'd just settle for a bit of warm sunshine, @AG

Thanks to everyone for the advice re the grains... I think I'm going to use the malted wheat this time (because I've got it) but also chuck in some oats athumb..

I was going to do the Witbier last w/e, but I ended up having to do a full clean-down after Saturday's issues so I had a 'day off' on Sun.
Now planning it for tomorrow or Thurs:

23L batch (16.15 mash water, 16.5 sparge):
  • 2.1kg pale ale (Dingemans)
  • 2.1kg wheat malt (Simpsons)
  • 0.25kg rolled oats
  • 30g Saaz (4.2%) @70
  • half a protafloc @15
  • 25g coriander seed @10
  • 25g bitter orange peel @10
55x15, 63x30, 68x40, 75x10

Lalbrew 'Belgian-style Wit' at 22 Deg (re-pitched)

Aiming for about 1.045... bring on the Summer! :cool:
 
I will be brewing a Wit in the next couple of weeks using flaked wheat ,this is the third time of brewing one, and this time i am upping the the coriander and bitter orange peel to 40g as the last two brews have been a little underwhelming on these flavours . As for yeast i am using WHC Banana Split at the lower end of its scale as it is said to be also good for Belgium White beers .
 

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