Mon Oct 18, 2010 5:04 pm
I'm going to brew a witbier soon and this will be my first wheat beer. I was listening to the witbier show featuring doc and I noticed some differences between his method and the one mentioned Crewing Classic Styles. Doc's process calls for unmalted wheat and some six row which he mashes seperately than brings to a boil before puring into the main mash this. The book calls for flaked wheat and one mash. Doc's seems a little more of a hassle. Plus he says to grind the wheat into a fine powder. Has anyone tried both methods? Is it really worth going through the hassle of another mash? Another difference is that Doc calls for grinding the coriander into a fine powder and JZ says to crush it gently. Any thoughts?
Fermenting: Red Seal Clone
In Bottles: Imperial Saison, BCS Old Monster American Barleywine, Special Bitter
On Deck: Witbier