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041 - Belgian Wit

posted Feb 2, 2014, 3:05 PM by Joel Morris   [ updated Feb 2, 2014, 3:06 PM ]


With flaked wheat you will be relying on the diastatic power of the base malts (the wheat is unmalted).  For this reason we are adding a bit of 6-row pale which has a high diastatic power.  It is also recommended that you use a step mash and perhaps even extand the mash to 90 minutes.
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