So after a few weeks in the fridge, my witbier has turned unusually clear. It still tastes great, but it leads me to a few questions. What if I scaled back the wheat malt, increased the pilsner malt, and still fermented it with a wit yeast. Also what if i removed the corriander and orange peel altogether. Would this still qualify as a wit?
If it looks like a wit and tastes like a wit, then by most measures its a wit…
By scaling back the wheat and dropping the coriander and orange peel you probably end up with something that resembles a low alcohol Belgian blond.
My wits tend to drop pretty clear, as well. I’ll rock the keg now and then to get it a l’il bit cloudy.
Clear or not, they still taste like a wit.
I think if you took out the coriander you’d eliminate one of the flavors people typically expect in a wit.