Witbier for Decoction Mash

[pbush]

I usually brew my Witbier using a directly heated step mash. However, I have been unhappy with my ability to hit the correct rest temperatures on my equipment. I instead am planning to try a decoction mash in the hope that I can hit my rest more accurately. I usually use the following recipe:

% Name
----------------------------------------------------
40 Flaked Wheat
44 Pilsener Malt
10 Flaked Oats
2.5 Munich Malt
3.5 Rice Hulls

Do you think I should take out the Munich malt given there will be greater carmelization given the decoction?

Patrick

[OldTree]

I would say leave the Munich. This recipe shouldn't pick up much color by adding a decoction step.

You might check out the wheat/belgian wit/cereal mash thread. I think that would also accomplish what you are trying to do.

Cheers,
Augie

[BeerGuy]

If you are doing the decoction purely for the temperature rest, and only doing a short decoction, maybe 5 minutes, then you won't get much color gain or melanoiden contribution. If you do a proper decoction of say 15 minutes or longer, you WILL get a significant amount of melanoiden production and color, so in that case you might want to drop the Munich malt.