Never tried using tea, but I have seen recipes where it is used.
However, in this one I will not be using it and as to my original tentative recipe Im going to leave out the wheat and instead use a couple other varieties of barley so my project is going more in a triple direction than a whit.
And Kahuna i saw where you said about 1/8oz corriander which seems good but what are your/everyones thought on when I should add it? During the mash boil or once I have added the first installment of honey?
On another note this project should be started next week as I am in the process of purchasing 60# of honey. YAY ME
And Kahuna i saw where you said about 1/8oz corriander which seems good but what are your/everyones thought on when I should add it? During the mash boil or once I have added the first installment of honey?
On another note this project should be started next week as I am in the process of purchasing 60# of honey. YAY ME
Since I don't know for sure, I might do 1/2 in the boil and half with the addition of the honey. That way you'll get some of the benefit of both methods.
60# of Honey! YAY YOU!
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It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
and honey is FAR more expensive than an ounce of hops, especially the low amount you'd use in a witbier.
the mead style you seek is called a Braggot, and is a style that means 'mead made with some malted grain'.
since you want a wit, you MUST use some winter wheat in your mash, or its not gonna be 'wit like' at all IMO. I'd go heavy on the wheat, maybe a 1lb of 2-row since wheat can convert itself pretty readily.
if you don't plan to go pretty dry, you'll NEED hops to balance the sweetness out.
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On tap: Camelot Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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Secondary - Vanilla mead
Gal in 2009: 27
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Gal in 2012: ~
actually this is going to be more of a trappist style braggot, not a wit. That's why were were thinking styrian goldings or saaz and maybe some aromatic and/or special B in the mash. WLP570 most likely.
3# 2 Row
0.75# Special B
0.50# Aromatic
0.50 Strisslespalt or Saaz hops @60min
15# Honey (its a mix of Alfalfa, soybean, and clover from 2006)
5 gallon tap water
WLP570 Golden Ale yeast
Step 1: Create mash using 2 Row, special B, and Aromatic in 3 gallons of water.
Step 2: Dissolve 8lbs honey in 1.5 gallons water and cool then add to primary carboy with beer wort
Step 3: On day 28 dissolve remaining 7lbs honey in 1.5 gallons warm water and cool then add to primary fermenter
Step 4: On day 74 transfer to secondary carboy and age for 10.5 weeks then bottle
estimated OG: 1.105
estimated color: 17.3
bitterness 6.4IBU using the strisslespat
3# 2 Row
0.75# Special B
0.50# Aromatic
0.50 Strisslespalt or Saaz hops @60min
15# Honey (its a mix of Alfalfa, soybean, and clover from 2006)
5 gallon tap water
WLP570 Golden Ale yeast
Step 1: Create mash using 2 Row, special B, and Aromatic in 3 gallons of water.
Step 2: Dissolve 8lbs honey in 1.5 gallons water and cool then add to primary carboy with beer wort
Step 3: On day 28 dissolve remaining 7lbs honey in 1.5 gallons warm water and cool then add to primary fermenter
Step 4: On day 74 transfer to secondary carboy and age for 10.5 weeks then bottle
estimated OG: 1.105
estimated color: 17.3
bitterness 6.4IBU using the strisslespat
WOW!!! I can't wait to hear how this turns out...Looks amazing. Any idea what the starting gravity of this will be?
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1.200 OG
Hey, anything is possible, I just need to find a yeast that I could step up to that level and still finish dry without tasting like jet fluid.
Coriander and grains of paradise is some potent stuff. Just used it for the first time and I tasted it prior to pitching it, after tasting it I think I went down to a few grains.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
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