Belgian Wit and Irish red

kjball · Post by **kjball** » Sun Feb 20, 2011 8:43 am

I'm looking for some help acquiring some decent recipes. I'm brewing for a wedding in June and have requests for Belgian wit and Irish red. I've made these before but not since i went to all-grain. Unfortunately, what they're probably looking for are clones of Killian's and Blue Moon. Remember this is going to be served to the unwashed masses. Just looking for some guidance.

Thanks in advance

kj

jjbuck · Post by **jjbuck** » Sun Feb 20, 2011 9:04 am

If you can lay your hands on "Brewing Classic Styles" Zainasheff/Palmer, that has excellent recipes. Wouldn't be a bad book to add to the library anyway. "Radical Brewing" Mosher has some less than traditional recipes and ideas and is a interesting read as well. If those don't work for you I've got a bunch of recipes from Breiss Malting that I've tearing out of BYO for two years. I'm pretty sure there is a wit and a red in there somewhere.

jjbuck · Post by **jjbuck** » Sun Feb 20, 2011 9:24 am

This may be too small to read.

jjbuck · Post by **jjbuck** » Sun Feb 20, 2011 9:24 am

Then again, maybe not!

hoboscratch · Post by **hoboscratch** » Sun Feb 20, 2011 9:54 am

this is kind of a Blue Moon-ish clone that I make for my wife. She loves it.

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) Bel (3.2 SRM) Grain 50.00 %
5.00 lb Wheat, Flaked (1.6 SRM) Grain 50.00 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.7 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.93 %
Bitterness: 16.7 IBU Calories: 227 cal/pint
Est Color: 4.1 SRM

kjball · Post by **kjball** » Sun Feb 20, 2011 10:38 am

Hobo

do you mash that? single infusion, or do you use a protein rest? I really like the simplicity of it. I'm not a huge fan of wits, (or spiced beers in general) so I, personally, won't know good one from a bad one.

hoboscratch · Post by **hoboscratch** » Sun Feb 20, 2011 10:58 am

I just do single infusion. I usually mash it around 152. That particular style of yeast is slow but makes a good wit. I brewed it on 2/12 and I'm still getting some blow off.