There is one small change I made to jive more with my Homebrew Digest recipe: I added a pound of flaked oats. Celis seemed to hint that this was a component. One other thing I’d recommend from my personal experience (and from other Celis clone research) is to use some rice hulls (which I forgot to do). This will greatly help prevent a stuck sparge, which I got over and over again. Flaked oats + flaked wheat = glue. I’ve read that using 1/2 to a full pound of rice hulls will do the trick. Adds no flavor, just helps loosen up the mash during sparging.

Thanks for the details, Brad. I’ll let you know how it turns out.

GG
Chicago, USA

I also generally use Belgian malt as a base for wit as it gives an authentic feel. The unmalted wheat provides plenty of body.

You might want to give my recipe a try above – it is easy to make and gives a great tasting beer.

Now a question or two. You write “If you substitute flaked or terrified malt, you can perform a single infusion mash easily, while still preserving the distinctive flavor of unmalted wheat.” Now I think “terrified” should read “torrified”, but even so, I’m not really sure you mean “malt” because you later say “all grain brewers should avoid using malted wheat as it will not result in the authentic wit flavor.” But maybe not?

In any case, you do want full conversion of the starches, right? I was thinking of using some of the new 6-row malt as a base. Comments?