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Old 04-04-2008, 08:15 PM   #1
jezter6
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Default Interesting Wit?

Ok, I want to make a Wit for MD brewday. 90% of all wit recipes are the same. Equal amounts of Pils and Wheat. Corriander and Orange peel for spices.

So I wanted to try something different. Here's what I have so far for hops/grain bill - but I want to get away from the 'corriander/orange' standard. What other cool ingredients might you suggest to go along with this?


Type: All Grain
Date: 4/4/2008
Batch Size: 5.50 gal
Brewer:
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 44.2 %
4.25 lb Wheat, Flaked (1.6 SRM) Grain 41.7 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.8 %
0.25 lb Acid Malt (3.0 SRM) Grain 2.5 %
0.18 lb Biscuit Malt (23.0 SRM) Grain 1.8 %
0.50 oz Williamette [5.50%] (60 min) Hops 9.1 IBU
0.50 oz Crystal [3.50%] (30 min) Hops 4.5 IBU
0.50 oz Crystal [3.50%] (5 min) Hops 1.2 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc



Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 14.8 IBU Calories: 43 cal/pint
Est Color: 4.7 SRM

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Old 04-04-2008, 08:29 PM   #2
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Paradise Seeds. Might give a nice spice without going the coriander/BOP route. I LOVE the smell of Paradise Seeds. mmmmmm!

Also choose your yeast carefully. I used the Forbidden Fruit on my last one and it was awesome.

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Old 04-07-2008, 01:41 PM   #3
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A friend of mine uses a little bit of vanilla on his wit's.

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Old 04-07-2008, 01:51 PM   #4
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What about a different citrus? Lemon, Lime, Grapefruit, etc

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Old 04-07-2008, 02:20 PM   #5
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Yeah, another kind of citrus could be nice, and grains of paradise or maybe black peppercorn for that spicy note. Another good one to use is Camomile tea.
I like your recipe until you get to the biscuit malt; that seems a bit strange to me in a wit. But maybe it'll be great?!

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Old 04-08-2008, 07:49 PM   #6
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Looks excellent. You don't need the irish moss for this style, and some rice hulls might help you sparge all that wheat. I just did 2 batches of a very similar recipe and was please with the result. What kind of yeast/microbes had you planned on using?

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