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D · 02-25-2007, 02:45 AM

I was a professional brewer for a few years, and even pulled in a couple GABF medals (one gold, one silver).

My first recipe was an American Pale... and still probably my favorite style - although I do like a good English Mild that you can sit around and drink all day. I found a pale was easy because it's so straight-forward.

Belgian Wit's one of my personal favorite styles and has its good points and bad points. On the positive side, it is a rather forgiving recipe if you don't _nail_ it, as, unless it's way off, you can attribute any bacterial taste to it being a "Belgian." (so for that reason, it's probably a bit easier for a first attempt than another yeast-in-suspension beer like a Bavarian Hefeweizen). The bad part is that a Beligan Wit is a rather complicated beer to brew, so don't be too upset with yourself if it doesn't get that Hoegaarden taste you're probably going for. The mash might also stick (always a pain) as there's a lot of wheat typically in Wits, and if your grain bed compacts too much, it can turn your sparging mash into a substance similar to wet concrete 9thought not nearly as bad as, say Rye beers would). Using corriander and orange peel in the boil, I imagine?

02-25-2007, 02:45 AM
D Confirmed User Join Date: Jan 2006 Location: The Valley Posts: 7,412	I was a professional brewer for a few years, and even pulled in a couple GABF medals (one gold, one silver). My first recipe was an American Pale... and still probably my favorite style - although I do like a good English Mild that you can sit around and drink all day. I found a pale was easy because it's so straight-forward. Belgian Wit's one of my personal favorite styles and has its good points and bad points. On the positive side, it is a rather forgiving recipe if you don't _nail_ it, as, unless it's way off, you can attribute any bacterial taste to it being a "Belgian." (so for that reason, it's probably a bit easier for a first attempt than another yeast-in-suspension beer like a Bavarian Hefeweizen). The bad part is that a Beligan Wit is a rather complicated beer to brew, so don't be too upset with yourself if it doesn't get that Hoegaarden taste you're probably going for. The mash might also stick (always a pain) as there's a lot of wheat typically in Wits, and if your grain bed compacts too much, it can turn your sparging mash into a substance similar to wet concrete 9thought not nearly as bad as, say Rye beers would). Using corriander and orange peel in the boil, I imagine? __________________ -D. ICQ: 202-96-31 Last edited by D; 02-25-2007 at 02:48 AM..