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I was wondering does anyone have a GF Wit recipe they would be willing to share? Or some pointers? It seems from what I've read that Clarity Ferm is the GF/gluten safe ticket. As read and discussed with CeliacBrew unmalted wheat can be more difficult to break down, so could you just use more Clarity Ferm? And would that begin to add off flavours? And lastly would malted wheat change the characteristics of the beer drastically? Any info would be greatly appreciated!

Thanks,

Scott

I came in here expecting GF to stand for "grainfather" and be ready to help, but this is an issue that's a bit trickier.

As you know CeliacBrew I think stays away from all wheat (I think even malted) as a "better safe than sorry" approach which is definitely the way to go if you aren't going to be constantly missing wheat beer (I know many beer drinkers who could happily live on barley, hops, yeast, water alone)... But I think if you are dead set on a witbier I think you would have two options: go ahead and use clarityferm as directed (I believe the manufacturer claims it even works on wheat beer) and take your chances seeing if you have a bad reaction, or somehow test your finished beer. I know there are labs out there that would probably run a test on a sample you mailed them but you'd be paying shipping and a decent chunk of change (I'm not sure for gluten testing specifically but I know other beer lab services tend to be 40-100 dollars per test)... Or you could try some of the tools out there for home gluten testing, but I don't know how accurate they are. A quick google turned up this: http://www.lowgluten.org/gluten-test-ki ... -home-kit/" onclick="window.open(this.href);return false;

Anyway, good luck, witbier is one of my favourite styles and I know I'd be trying to figure this out myself if I or someone I cared for was diagnosed with celiac's.

Thanks again for more quality advice Mitch. I was talking with CeliacBrew a little over PM and he had mentioned that the malting process actually breaks down a good portion of the gluten. I was wondering have you ever tried to make a witbier with malted wheat? Or do you think the flavour would be compromised?

Honestly it's not going to be authentic with malted wheat but the idea of basically an american wheat beer with witbier yeast and coriander+orange still sounds great. I'd imagine you would get more of a sweet malty flavor and less of a doughy-bready wheat flavor, and probably a thinner and clearer beer since you'd have less raw wheaty bits going on.

Basically it would probably still be delicious, just different. Kinda an american wheat/belgian wit hybrid. I would gladly put such a beer on tap in my home, just wouldn't enter it into competitions as it wouldn't be "to style".

Awesome, I think this will be the route I'll go, add clarity ferm and get it tested. Should provide a good starting point anyways.

This is supposed to be similar to Victory Golden Monkey (here's the website) - http://www.victorybeer.com/beers/golden-monkey/" onclick="window.open(this.href);return false;

Here's the possible Clone as an Extract brew:

6.6 lb unhopped LME
4.0 lb light DME
1.0 lb DeWolf Cosyns Pilsner malt
1.0 lb DeWolf Cosyns Carapils malt
1.0 lb flaked barley
1.0 lb brown sugar
1.0 oz Tettnanger (60 min)
0.5 oz Tettnanger (30 min)
0.5 oz Saaz (15 min)
2 tsp. gypsum, Irish moss
1.0 T. bitter orange peel
0.5 T. crushed coriander
Wyeast 1762 Belgian Abbey II

OG: 1.094
FG: 1.0

I'm not familiar with the use of Brown sugar or Flaked barley. Also I don't know what 1.0 T. of Coriander would be, possibly table spoon or teaspoon? And I'd assume that they'd be added during the secondary fermentation stage.

Any help in those areas would be great. I'd love to try making this, as Victory Golden Monkey was an awesome brew when I had it in Cayman Islands at my Brother in laws Craft brew pub.

Also, the bitterness rating on this beer when I put it all into the BeerSmith app (5gal batch), comes up as 8.2 which seems very low. Any thoughts?

whitnes10 wrote:This is supposed to be similar to Victory Golden Monkey (here's the website) - http://www.victorybeer.com/beers/golden-monkey/" onclick="window.open(this.href);return false;

Here's the possible Clone as an Extract brew:

6.6 lb unhopped LME
4.0 lb light DME
1.0 lb DeWolf Cosyns Pilsner malt
1.0 lb DeWolf Cosyns Carapils malt
1.0 lb flaked barley
1.0 lb brown sugar
1.0 oz Tettnanger (60 min)
0.5 oz Tettnanger (30 min)
0.5 oz Saaz (15 min)
2 tsp. gypsum, Irish moss
1.0 T. bitter orange peel
0.5 T. crushed coriander
Wyeast 1762 Belgian Abbey II

OG: 1.094
FG: 1.0

I'm not familiar with the use of Brown sugar or Flaked barley. Also I don't know what 1.0 T. of Coriander would be, possibly table spoon or teaspoon? And I'd assume that they'd be added during the secondary fermentation stage.

Any help in those areas would be great. I'd love to try making this, as Victory Golden Monkey was an awesome brew when I had it in Cayman Islands at my Brother in laws Craft brew pub.

I'd imagine a capital T is for tablespoon and a normal t is a teaspoon, but I'm guessing. As for the coriander I would say it would be added during the boil maybe around the last 5mins, I like to crush it with a rolling pin or something first to add to flavour. I'm not sure on the sugar although I'm sure plenty of people on here would know. I'd imagine the bitterness would be quite low as most wits are more sweet and smooth than bitter. As for the rest of the recipe I've never done any extract brewing before so I can't really speak to it. But I'd imagine with a little time someone here will speak to it!

Have to admit was a little puzzled for a bit. Golden Monkey is a Belgian Tripel not a Wit. I would say IBU of 8 in a tripel is too low. Would normally aim for mid 20's to 30's. And I wouldn't think 1 table spoon of orange peel would make too big an impact (maybe fresh would).