ok, I have all the grains/hops/yeast for BCS Witbier recipe ready already...then I received a Durian...
What to do, what to do?
should I add the durian to the mash and then go a little higher on the oats and spices, going for ~7 Gallons into fermenter?
or maybe adjust for secondary?
ps. this just happened, and the yeast is already propping right now...
got my recipe adjusted, decided to add some darker malts for a kinda 'DunkelWit'
... currently halfway through the smelliest mash EVER!
DURIAN DUNKEL WIT
6# Wheat Malt
8oz Wheat Flaked
4oz Special B
122F 15 min
154F 60 min
90 min boil
3 oz Strisselspalt 2% 60 min
will spice with Coriander, Cinnamon and a little Star Anise
Dear Lord my house Stinks!
Durian for the mash, notice how it broke down during the mash
and yes, I got a stuck mash, a very Stinky stuck mash
Now 1/2 hour into the boil the smell has taken on a more buttery, banana, spice tone, and the wort tastes a little like banana custard with nice warm malt backbone. Very Interesting!
Durian in beer...ewww?
Make sure to use summit to bring out the oniony flavor...lol
My friend tried to talk me into brewing a durian hefe once. I refused.
Props to you for going there though.
now cooling down...and there's a strange chemical/medicinal flavor present in a low but noticeable level, I sure hope that goes away!
Otherwise, no 'vomit/dirty sock' elements, just custard/banana and almost kiwi, with a mild 'dunkel' malt character - a very nice pre-ferment brew!
Look forward to see what the yeast does to this! (WLP410 Belgian Wit II)
I'll ferment a little on the high side for this one, and perhaps add Durian to secondary (boiled briefly in reserved wort)
Durian? In beer? On purpose?
There's a reason they don't allow these things on trains. :D
Anyway, I'm very curious! Let us know how it goes.
Durian beer. You,sir,are my hero!
I thought I was the only westerner alive to like this stinky treat.
I wounder if any of the creamy feel of the durian will come through.
The 'creamy feel' of the Durian has seemed to survive the boil as a custard-like flavor and mouthfeel similar to banana...and there did not appear to be any 'oil slick'. I think the true sweet and creamy essence of the Durian might be diminished by the yeast, tho.
I can hardly wait to see what this brings...but I am a little worried by the mild chemical flavors present at this stage.
I'm curious too! So did you find the durian at the Asian market on 27th? That's the only place around here I've ever seen them.
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