Belgian Wit | KegCo Keg
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- Опубліковано 7 вер 2024
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RECIPE FOR 5 GALLONS:
4 lbs 8.0 oz Pilsner (2 Row) Bel
2 lbs 8.0 oz Wheat Malt, Bel
2 lbs 8.0 oz Wheat, Flaked
10.0 oz Oats, Flaked
1.0 oz Munich I
3.0 oz Candi Sugar, Clear [Boil]
1.00 oz Saaz [4.00 %] - Boil 60.0 min
2.00 oz Fresh Orange Peel, Sweet (Boil 5.0 mins)
1.00 oz Chamomile (Boil 5.0 mins)
1.00 oz Coriander Seed (Boil 5.0 mins)
0.25 oz Seeds of Paradise (Boil 5.0 mins)
1.0 pkg Belgian Wit II (White Labs #WLP410)
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I love mean brews! The way he puts recipes together makes it easy for me to know what I can substitute with that others are winning awards with.
Thanks Tobi 😀
My ingredients for my first wit arrived today, just as I was watching this. It's a sign :)
How did it turn out?
Looks great! We did a Belgian Wit kit from The Malt Miller recently and it’s definitely a beer that we want to do again. There’s just too many things to try though!
So many beers, so little drinking time...
My favorite Wit I did was a lemon/lime, I was drinking a sprite when I was creating the recipe
6# Vienna
6# Wheat Malt
1# Flaked Oats
1oz Motueka @30
1oz Motueka @5
1oz Coriander Seed
1oz Lime Peel
1oz Lemon Peel
WB-06 Yeast
I can imagine lime peel really working well here.
@M Row
I had a bad experience with this, went OTT on the lemon peel and it reminded me too much of cleaning products 🧴🧼
hey you look like you've recovered from the black eye martin! good to see!
Lol yes
Never managed to get it right, so that is why I prefer malted wheat. Blanche de Bruxelles is a great example! I have a pack of Lallemand WIT yeast waiting for me to brew it.
so glad I found this channel you're inspiring me Martin ! thanks for great content :)
Brewing wit next week. Recipe inspired by yours :):) !!. Keep up the good work.
We do make wit a lot in the Netherlands to. There is a lot of influence. Back in the day i always thought that wit beer was Dutch since we speak the same language xD.
Good luck!
What an interesting recipe and result. Do you think you would prefer it with out the seeds of paradise?
I prefer it with the seeds of paradise. Chamomile puts this recipe over the top with the judges
I quite enjoyed the pepperness of the seeds of paradise. But yeah it would work well without. So much going on in this one.
@@TheHomebrewChallenge There at the end, Lauren said it was quite peppery and I figured it was off putting. I guess not!
@@MeanBrews I've never had a "peppery" beer and thought it was off putting. I guess not!
@@Unsub-Me-Now I do use a bit less of chamomile and grains of paradise in mine than what Martin did but everything else is spot on.
Beautiful beautiful beautiful, that looks and sounds lovely. Great colour amazing head , nice one cheers 👍🍻
I think Matt's recipe used a bit less grains of paradise and a lot less chamomile than 1oz... a little goes a long ways there. Also cannot recommend high enough the WLP400 / 3944 Witbier strain, this is the primary Celis/Hoegaarden strain. It has lots of great clove and not as much pepper as 410, that strain is saison-level fresh white peppery.
Yes it does. My recipe is on brewfather. recipe.brewfather.app/WNkHWRECSXwWZkB4r1kS5zDBOforyK
Congrats on 30k!
Thank you!!
Most underrated channel on UA-cam
You make me wish I lived in Raleigh. Atlantic is a bit of a drive from me in Fayetteville.
They do flat rate shipping to us! 8 bucks my dude. That’s where I get all my stuff
Very easy to deal with. I live in South Georgia and takes very little time for shipping.
great video!
Thanks!
Methinks I'll brew up one of these this spring rather than my Saison. It'll be good to change things up a wee bit and try a new style. Cheers!
Nice looking recipe. I may try this out with my stash of Fruity Witbier or Forbidden Fruit yeast. Cheers
Well actually english is not my native language, sorry If I do any language mistake: Have to say, I saw her in some of your beer evaluations, and almost always notice she has much better smell sense than you and is also good relationing the aromas with something that exists (fruits, spices or whatever), she is a good help in the Catas of the beer. Other important issue, I say a wall with a king of glass fiber insulation, please for your healt, cover that with some plastic, it is enough to just put a thin layer of poliethylen, stapled, then when you finissh the wall you can take it out or leave it (that insulation leaves tiny microscopic fibers that can enter your lungs and produce a disease called silicosis, it is irreversible). And finally, can you tell us, share or tell where we can find or by the manual or recipe book your using to brew the 99 beers you have been elaborating, I'm a fan of the program and also doing some recipes, I have just done 14 but want to try others in the future. Best Regards to all the people in the channel.
Never been this early. Guess I'll say something. Keep up the good work Martin! Love your vids.
Thanks for saying something other than "first" :D Appreciate it!
thanks for those videos :)
Glad you like them!
Recipe in brew father
Love your videos! Keep up the awesome work! Question, who did the music in your video? Sounds a lot like Guster.
Thanks. Music from various folks, but not Guster
@@TheHomebrewChallenge fair enough! Keep up the amazing work, sir!
Loving the series Martin. I just wince a little on every mash when I see the tube bent over at the top - does it slow the recirculation flow down?
Are your recipes in US gallons? Love your channel.
Yeah US gallons.
My Belgian Wit is 6 days into fermentation
You predicted that you'd both like it but didn't really confirm. Now that you have had a chance to enjoy it more, how is it?
This one has proved to be a favorite with my wife. It's so so different to anything else I've brewed on the challenge.
Wow, that beer is making me thirsty. Looks amazing. How would you describe the wheat flavor in the beer?
The wheat gives it that soft mouthfeel I enjoy with these sorts of beers.
@@TheHomebrewChallenge I've never brewed with Belgian wheat but when brewing with australian wheat malt I have found it gives the beer a very savory vegital flavor that I haven't enjoyed. Ill try this recipe and see bow it goes
Is the candy sugar be looking good 🧊
So what's the consensus? Rice hulls in BIAB or no? I would've thought not, but heck, why not ask.
Whenever you say “ball lock” I hear “bollock”
Great video, the coriander seeds were kept whole and not crushed?
Right, they went in whole
@@TheHomebrewChallenge Aren't you meant to crush them to get that citrus favour. The aroma from a crushed seed vs the aroma from a whole seed is night and day. I was wondering if you had crushed them when your fellow taster said the coriander was strong.
I crush coriander in my wit.
Which temp profile did you use?
Why would you use rice hulls If you're doing a brew in a bag type setup? Doesn't make recirculation easier I'm guessing with your setup?
Exactly. I’ve noticed without that the recirculation is a bit more sluggish in wheat heavy beers.
Hey Martin, do you notice an efficiency drop when your grains are milled by the homebrew store vs when you mill them yourself?
For most beers no. For really high gravity ones I do run the grains through my own mill for a finer grist.
Question. Is is possible to burn ur beer. I think that would be horrible. But I imagine it would be possible
You can scorch it for sure. Tastes almost smoked when you do. I got away with a scorched doppelbock but some styles makes the batch a dumper
why dont you use your keg cleaner mark II anymore?
Hope I will get to brewing a wit beer promptly!
Wow that’s a throwback 😀 Sold that a while back.
@@TheHomebrewChallenge I just looked at it yesterday by pure chance :D
The handle on that keg looks like it would be very uncomfortable to carry a full 20 litre one....
Hii,
How much dry orange peel should you put compared to fresh orange peel? 1oz?
Do you ever use an acid rinse with the kegs to reduce beerstone build up over time when using PBW soaks that long?
I do not. Beerstone buildup?
@@TheHomebrewChallenge I bought all my kegs used as well and a few had some slight white buildup on the inner walls and after a few uses the white buildup was becoming much worse. Felt like sand paper. It was terrible to remove and since then I have been using an acid rinse after PBW and water to prevent it. Curious if you did the same or if you had any experience with this. PS Love the videos. Cheers!
This guy is an actor. Other than the orange peel, none of that other shit should be in a witbier. Where's the coriander?
I am literally cooling down my Belgian wit as I type this.
Nice! Such a good beer style.
I just tasted mine today after kegging it yesterday. Pretty solid.
3 oz of clear candi sugar is of negligible importance to this recipe,.
I’ve never understood the purpose of rice husks? Why do we add them?
mostly to add roughage to the grains in order to prevent a stuck sparge and/or improve re-circulation.
@@kwm2136 cheers!
Nice. What regulators/manifolds are those in the keezer?
Duotight Inline In Line Regulator's from Kegland. I have them as well ... they are awesome.
@@kwm2136 Thx! One thing I’m not seeing in this vid and other vids of Martin’s is, where are his taps? Does he bring those to another location?
So any real difference with that keg? Anything that sets it apart
I have one similar from a different brand. It's a bit annoying that they aren't stackable, and you can also not use them on a keg cleaner since you can't place them upside down.