All Grain Yeast:
Wyeast 3944 Yeast Starter:
Yes Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5 Original Gravity:
1.052 Final Gravity:
37 Boiling Time (Minutes):
3.7 SRM Primary Fermentation (# of Days & Temp):
8 Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
8 Tasting Notes:
Spicy coriander blending with sweet orange peel but more complicated than other wits
6 lbs Belgian 2 Row
4 lbs Flaked Wheat
0.5 lb Flaked OatsHops:
1 oz Hallertauer 60 min
1 oz Tettnang 20 min
1 oz Hallertauer 10 min
1 oz Saaz 1 minOther:
0.5 oz Sweet Orange Peel 10 min
1 oz Coriander, Crushed/Chopped 60 min
0.7 oz Chamomile 30 min
0.5 oz Sweet Orange Peel Secondary for 1 week
0.75 oz Coriander, Crushed Secondary for 1 week
1 Chamomile tea bag Secondary for 1 week
68% mash efficiency due to a new setup and lots of wheat in the mash. Used a couple handfuls of rice hulls in the mash.
Single Temperature Infusion. Mashed at 153 degrees F for one hour. No mash out.
Sparged out with 170 degree F hot liquor (water) until collected just over 6 gallons.
60 min boil after hot break.
Used a box of chamomile tea bags in the boil and 1 bag in the secondary. I would suggest using two boxes since it's almost impossible to overdue chamomile. Just rip off the strings without breaking apart the actual tea bags.
I used Clementine peels for the sweet orange peel. It's sweeter than traditional orange peels and you don't have to remove any white rind since clementines don't have any.
The orange and chamomile is very strong at first but will fade over time. The coriander fades as well but not as quickly. Extremely
aromatic at first but that will fade out after a week or two. Great lacing and "drinkability". This one will go fast, especially in the summer.