Witbier - which wheat?

[The-Engineer-That-Brews]

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

 

[YeastFace]

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?

 

[The-Engineer-That-Brews]

I do

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?

Just checked... yes, I do - but tbh their wheat flakes look like they have been torrified

 

[The-Engineer-That-Brews]

Looks like THBS has got some - but I'd need to buy their full stock

 

[Jim Brewster]

Has to be unmalted for me - flaked wheat

 

[The-Engineer-That-Brews]

Has to be unmalted for me - flaked wheat

Ah.... this stuff?

 

[YeastFace]

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.

 

[MickDundee]

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.

 

[MashBag]

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

 

[foxy]

Flaked wheat for me.

 

[Agentgonzo]

There's not an enormous difference in the end product if you use malted or unmalted wheat. I'd just go with what you've got unless you have a strong reason to brew traditionally.

 

[Sandimas]

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.

 

[MashBag]

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.

 

[The-Engineer-That-Brews]

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.

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]

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!

Ok, I have that vision now as well... I need to order some wheat. What did you decide to go with in the end?

 

[The-Engineer-That-Brews]

Ok, I have that vision now as well... I need to order some wheat. What did you decide to go with in the end?

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

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!

 

[MashBag]

Sounds good.
Bring on summer indeed!

 

[Agentgonzo]

I don't bother with protafloc in naturally hazy brews

 

[starseeker]

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 .