So I've been playing around with the idea of making a wit but replacing the orange peel and coriander with grapefruit zest (plus a bit of rind to add some of the bitterness you'd get from orange peel) and peppercorns (green, red, and black ones). The major goal is to produce a wit with more tartness/spiciness/sharpness than the standard variety while retaining easy summer drinkability. Anyone have any experience with something similar? Here's the recipe for now - any input on mash temps/times would also be appreciated.
5lb Belgian 2-row
5lb Unmalted Wheat
1.5oz Saaz (45 min)
0.75oz Saaz (15 min)
Zest of one grapefruit (5 min)
10-15 peppercorns, freshly crushed (5 min)
2 peppercorns, freshly crushed (flameout)
Mash: Right now I'm thinking either 60 minutes at 153 deg F or 15 minutes at 122 deg F and then second infusion to hit 153 for 45 minutes.
Other oddity: 45 minute boil to keep color light
Fermentation: Pitch at 68-70, let rise naturally up to around 75-80, depending on how warm the yeasties decide to make it (I know, I know, temperature control, but it seems like a lot of the breweries that make wits use a similar strategy and do not seem to have problems).
I've seen various posts about cereal mash vs no cereal mash and it seems like people have had success with either, but that not doing a cereal mash might decrease the efficiency a bit.
Thanks for your help!