I brewed this up with Safale WB-06, flaked barley and oats combo instead of the flaked wheat and I have to say...
I don't like it. I like the actual malt, mouthfeel and what not, but I don't like the bitter orange peel. I put equal amounts of coriander and orange peel, but the orange peel completely dominates the taste right now - it's actually lending an almost lambic type sourness it's so prominent (no it's not infected, the sweet malty backbone is hiding behind the orange peel). It's been in the bottle for 3 weeks and it looks like I'll have to age it a bit to tone down the orange.
I would recommend to anyone (including the future me) to swap out the bitter orange peel for a fresh orange peel of the brewer's choice.
Making batch number 5 of this brew as we speak. My last batch I used T58 and everyone thought it was the best batch. This batch I am using some Harvested Wyeast from a previous batch. This is my most popular brew by far. I don't brew over the winter and plan on brewing one more batch before the snow flys. If your on edge about trying this one go for it.
Ok, I brew this recipe every now and then because it’s an approachable easy drinking beer and some of family and friends can’t always handle the beers I normally brew. My problem is this. When I brew the extract version it’s great but the all grain version finishes full of DMS. I saw that this was discussed earlier in this thread and I don’t want to offend anyone but I can’t see how it could be caused by anything but the length of the boil. After doing my own research and multiple brews I have to think Philrose has a point. My boil off rate is right at 12% an hour so that may be why it affects me more than others. This is the only recipe that I use this much Pilsen Malt and the only one that I have this problem with. Again, I’m not attacking Forrest. I love AHS and there recipes. I just want to diagnose this problem.
I just did a 5 gal batch of this. I couldn't help myself but to do a 60 min boil. Fist time I've used coriander. Man, them things smell good when you crush em.
Damn good beer. I just opened one early after carbing for...3 days, and it was delicious. Gonna be hard to wait a full 3 weeks for these things to be ready. I will be brewing 20 gallons more as soon as my grain comes in. Thanks AHS for sharing the recipe!
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Experience is a hard teacher because she gives the test first, the lesson afterward.
I bottled this 6 days ago and had to try it. One of the best Wit's I've ever had. Damn proud of it and thinking of entering it in the next competition I can find once it's ready.
The only deviation from the original recipe was that I added some zest from approximately 1/4 of a lemon to the boil at 10 min and fermented with Wyeast 3944.
13.30 lbs Belgian Pils info
0.22 lbs Oats Flaked info
0.31 lbs Wheat Flaked info
1.2 oz Hallertauer Hersbrucker (Pellets, 4.5 %AA) boiled 60 min. info
1.10 oz. Orange Peel (dried) (last 5 minutes-sweet peel) (not included in calculations)
1.10 oz. Corriander crushed (last 5 minutes) (not included in calculations)
Yeast : WLP400
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