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Old 11-21-2012, 11:55 PM   #1
LeSinge
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Default Durian Wit???

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...

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Old 11-23-2012, 03:11 PM   #2
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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
3# 2-Row
3# Pilsner
1# Munich
8oz CaraMunich
8oz Oats
8oz Wheat Flaked
4oz Special B
Rice Hulls
~1/2 Durian

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!

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Old 11-23-2012, 04:42 PM   #3
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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!

dsc00421.jpg   dsc00422.jpg   dsc00430.jpg   dsc00435.jpg  
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Old 11-23-2012, 05:58 PM   #4
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Durian in beer...ewww?

Make sure to use summit to bring out the oniony flavor...lol

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Old 11-23-2012, 06:00 PM   #5
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My friend tried to talk me into brewing a durian hefe once. I refused.

Props to you for going there though.

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Old 11-23-2012, 07:09 PM   #6
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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)

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Old 11-23-2012, 07:13 PM   #7
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Durian? In beer? On purpose?

There's a reason they don't allow these things on trains.

Anyway, I'm very curious! Let us know how it goes.

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Old 11-24-2012, 01:12 AM   #8
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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.

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Old 11-24-2012, 01:25 AM   #9
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Quote:
Originally Posted by badlee View Post
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.
sa wat dee!

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.
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Old 11-24-2012, 01:29 AM   #10
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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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