Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > A Spin on a Wit

Reply
 
LinkBack Thread Tools
Old 12-04-2011, 06:34 PM   #1
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default A Spin on a Wit

I made a Pomegranate Wit a little less than a year ago, before I was able to do AG batches, so it was an extract batch. It ended up not turning out due to the introduction of fresh Pomegranates causing an infection. I could tell the beer had potential taste-wise, but most of it was flat, and some were complete gushers with nothing resembling a frothy wit.

So I am going to try this again, except all grain, and a something different. I ran into this interesting recipe on the forum:

http://www.homebrewtalk.com/f71/killer-bee-belgian-wit-73278/

There is also one for turbid mashing a couple posts down from, that I am more interested in.

I came across this after converting my Wit extract recipe to AG in BeerSmith and BeerSmith decided that it need 50/50 Wheat Malt and Acidualted Malt. Since I had never used Acidulated malt, I had to look it up and what not.

Obviously 50% Acidulated Malt would be WAY too much, but it could be a nice touch to a wit.

So, to get to the point, I have some options to play around with:

-Use POM Juice instead of fresh pomegranate, since it is flash pasteurized.
-Use Acidulated Malt to get a sour "tang"
-Use turbid mashing technique for "sweeter" beer with lots of body
-Use traditional bitter orange peel, but also some sweet orange zest along with turbid mashing to balance the sourness from the acidulated malt and the tartness from the POM juice (essentially making it a Pomegranate Orange Wit.)
-Do not use bitter orange peel, or do not use sweet orange zest.

Any experience with Acidulated malt and Turbid mashing. Would it overpower the POM? Can it be balanced for sourness, tartness, and sweetness?

Since sour and tart are two very different tastes, I think it can be done, but need some insight into what a good way to do it would be.

I would hate to overpower this beer and turn a good Wit into something unrecognizable.

__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 05:05 AM   #2
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default

I'm just going to bring this back to the top and try one more time.

__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 10:15 AM   #3
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,119
Liked 127 Times on 119 Posts
Likes Given: 82

Default

I can only contribute two thoughts. First, IMO, the beauty of Belgian ales lies in the elegance of their relative simplicity. Second, along those lines, is that I believe most of the flavor in a Belgian style is supposed to come from the yeast more than specialty grains.

Not saying you CAN'T do whatever you like (& to be honest, I'm only making my first Belgian now after doing some research), just that my own experience with making grain & hop dominated styles left me needing to rearrange my thinking when it came time to expand into Belgian territory.

My two cents.

__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2011, 11:09 AM   #4
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,226
Liked 726 Times on 510 Posts
Likes Given: 51

Default

Sounds interesting - this might be a good candidate for small test batches? You know, make a 2.5 gallon batch with the pomegranite, then make a 2.5 gallon with the aciduated malt and pomegranite? Or do the whole thing as a 5 gal batch, split it across two fermenters and add the pomegranite to one? FWIW, that's how I experiment with recipes - make small batches and change one variable each time. Helps me dial in what each ingredient does. Cheers!

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 05:25 AM   #5
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default

I agree with both of you guys.

Belgians are simple and the yeast is what makes it what it is. I want this to taste like a wit, but have something that makes you go huh? I don't actually enjoy a lot of wits made by American breweries. They just come off boring or tasteless to me. I have had a couple that were great, and some Belgian ones that were awesome.

I have done test batches in the past (still bottle conditioning actually), but found it almost more of a pain to do the small batches than a full 5 gallon just because of the lack of volume to move around causing it to be more sensitive to efficiencies caused from mashing and volume issues with smaller amounts of wort/beer.

__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 06:51 AM   #6
ashplub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: jax, fl
Posts: 236
Liked 17 Times on 17 Posts
Likes Given: 2

Default

I am thinking about a cranberry wit FWIW.

__________________
ashplub is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 10:58 AM   #7
heckels
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sioux Falls, SD
Posts: 704
Liked 48 Times on 39 Posts

Default

Could you use fresh pomegranate but soak them in vodka first to sterilize?

__________________
heckels is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 11:34 AM   #8
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,226
Liked 726 Times on 510 Posts
Likes Given: 51

Default

Quote:
Originally Posted by heckels
Could you use fresh pomegranate but soak them in vodka first to sterilize?
Pomegranates are full of little juice-filled pearls. I don't think you can get anything out of them unless the walls of the little pearls are broken.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 01:15 PM   #9
AKnewbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Anchorage, AK
Posts: 129
Default

Quote:
Originally Posted by heckels View Post
Could you use fresh pomegranate but soak them in vodka first to sterilize?

That is what I did with the last one, but it didn't seem to work, even after running the pomegranate arils (the fruit with seed) through a blender with vodka to break them up.

Also, at 14 cups of fresh pomegranate, it may have needed more vodka, which I was not wanting to add in that amount to the fermentor.
__________________
Brewing in Alaska!
Primary:
Secondary:
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter
AKnewbrews is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2011, 01:23 PM   #10
heckels
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sioux Falls, SD
Posts: 704
Liked 48 Times on 39 Posts

Default

Quote:
Originally Posted by AKnewbrews

That is what I did with the last one, but it didn't seem to work, even after running the pomegranate arils (the fruit with seed) through a blender with vodka to break them up.

Also, at 14 cups of fresh pomegranate, it may have needed more vodka, which I was not wanting to add in that amount to the fermentor.
Duly noted.
__________________
heckels is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools