I made this once and it was really great and very similar to the commercial version!
I am making up a batch this afternoon with clover honey instead of sugar. I am also trying a wheat yeast, Wyeast forbidden fruit:
A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Anyway would could get pictures that show up in the instructions? I'm really interested in brewing this, and the pictures would help a bunch. Thanks!
I moved all of the pics to another account, but now it seems my early posts have been locked so I can't repost the pics
Quote:
Originally Posted by motobrewer
when in the boil do you add the sugar?
I like to add the sugar the last 20 mins of boil along with the whirlflock- (makes it easier to remember )
If you add the sugar at the start of boil the wort comes out too dark.
thanks for the info. this has been on my back burner for awhile, I need to push it forward. only thing holding me back now is I don't have any way of getting ferm temps up to 78F.
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