Beer Forum

So I was thinking of doing a winter warmer version of a witbier. Sort of what a dunklewiezen or wiezenbock is to a hefewiezen. I was thinking what if you took the bcs witbier recipe, replaced some of the wheat with dark wheat, replaced the pilsner malt with munich and added some crystal malt and maybe a touch of chocolate malt. I could also play around with the roasted wheat malts as well. I would then change up the spices a little too. Probably increase the orange zest and corriander and add some cinnamon. I think I would also increase the og as well.

What do others think of this?
Any one ever tried anything like this before?

Thanks in advance.
PB

Sounds interesting. I say go for it and let us know how it goes. I do some wierd shit to my recipes now and then and most of the time it comes out pretty good.

Wayne

Hey bug,
Do you know if your spice tincture method works well with orange zest, coriander and chamomile? I was debating whether to soak all the spices in vodka and add them all at the end, or do the spice additions like the recipe calls for and do a tincture of orange zest, cinnamon and coriander at the end to taste.

Thanks,
PB

Nest question, If I go with a 50% flaked wheat 40% Munich and 10% adjuncts (oats, dark wheat malts, chocolate malt) Will it convert? Or do I need some percentage of pilsner to ensure that it converts?

Thanks,
PB

Great question.

I think the 50% Flaked wheat won't convert. Flaked wheat, roasted malts, and crystal/carmel malts have no diastatic power. Munich can only convert itself but not a whole hell of a lot else. I'd split the 50% flaked wheat component into 20% flaked, 30% malted wheat. Wheat malt can more than convert itself. It has DP up there around the same levels as 6 row, and it can convert itself plus more than its own weight in other starches.

HTH-