water treating wheat/ witbier

[Covrich]

Am planning on doing a witbier for the first time perhaps this weekend.

I have been treating my water with good success however on the calculators there appears no profile for wheat or witbier vairety.

I am probably going to just go general which actually suggests I will do my usual CRS and some gypsm in my mash.. But just wondered if anyone else had any different opinions on this?

Cheers TIA

 

[dad_of_jon]

Am planning on doing a witbier for the first time perhaps this weekend.

I have been treating my water with good success however on the calculators there appears no profile for wheat or witbier vairety.

I am probably going to just go general which actually suggests I will do my usual CRS and some gypsm in my mash.. But just wondered if anyone else had any different opinions on this?

Cheers TIA

I've found chase spring has worked well with my weissbiers apparently the water is not so good with stouts. I'll find out about that xmastime when my ris is ready to drink :grin:

 

[Covrich]

I've found chase spring has worked well with my weissbiers apparently the water is not so good with stouts. I'll find out about that xmastime when my ris is ready to drink :grin:

Raises a thought that you have to treat water for just the specialty grains in extract?? and if you cold steep how do you approach it because you mash seperately!! ugh.. too many thoughts

Given the build up on my grain is 50/50 pislner and flaked wheat I am going with a default CRS and some gypsum in the mash and go with that..

 

[MyQul]

Raises a thought that you have to treat water for just the specialty grains in extract?? and if you cold steep how do you approach it because you mash seperately!! ugh.. too many thoughts

Given the build up on my grain is 50/50 pislner and flaked wheat I am going with a default CRS and some gypsum in the mash and go with that..

I dont know what sort of water profile you need for wheat beers as it's not a style that up to now has interested me so haven't looked into it. However...yes, you do need to consider your water profile with extract and even kits as the bloke that invented bru 'n' water (I highly respected water calculator/spreadsheet) corrected me to such effect http://www.thehomebrewforum.co.uk/showthread.php?t=61304 post 8

If you cold steep your dark grains your not adding them to the mash. Seeing as during your mash you'are trying to hit a specific PH in the mash (iirc the range is 5.2-5.5) and the dark grains are no longer there, I would therefore use a pale ale profile.Well that's my thinking anyway. I'm more than happy to be corrected on this as I have done hardly any reading on what you would do for the mash when you cold steep your dark grains

In the abscence of any other information seeing as your using 50% pilsner and 50% flaked wheat I would again use a pale ale profile

 

[Covrich]

I dont know what sort of water profile you need for wheat beers as it's not a style that up to now has interested me so haven't looked into it. However...yes, you do need to consider your water profile with extract and even kits as the bloke that invented bru 'n' water (I highly respected water calculator/spreadsheet) corrected me to such effect http://www.thehomebrewforum.co.uk/showthread.php?t=61304 post 8

If you cold steep your dark grains your not adding them to the mash. Seeing as during your mash you'are trying to hit a specific PH in the mash (iirc the range is 5.2-5.5) and the dark grains are no longer there, I would therefore use a pale ale profile.Well that's my thinking anyway. I'm more than happy to be corrected on this as I have done hardly any reading on what you would do for the mash when you cold steep your dark grains

In the abscence of any other information seeing as your using 50% pilsner and 50% flaked wheat I would again use a pale ale profile

Thanks you have pretty much confirmed what I was thinking.. although next stout I think ill mash it all together

 

[BeerCat]

Interesting thread. Ive been using RO 7ph water with addition of 1g Gypsum per 10l on all my wheat beers.