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-   -   Witbier (http://www.homebrewtalk.com/f71/witbier-260126/)

1Mainebrew 08-01-2011 05:14 AM

Witbier
 
FERMENTABLES:

5 lb Belgian Wheat
4 lb Belgian 2-row
1 lb Carapils

HOPS:

1 oz Hallertauer 4.8%AA 60 mins
1 oz Hallertauer 4.8%AA 3 mins

YEAST:

Belgian Witbier-Wyeast 3944

ADDITIONS:

1 oz Orange peel (15 mins left in boil)
0.5 oz Coriander seed (15 mins left in boil)
0.5 oz Star Anise (15 mins left in boil)
0.5 oz Rose Hips (15 mins left in boil)
0.5 tsp Ginger root (15 mins left in boil)
1.5 tsp Cinnamon Powder (15 mins left in boil)
0.5 tsp Nutmeg (15 mins left in boil)
0.25 tsp Cloves (15 mins left in boil)
0.25 tsp Cumin (15 mins left in boil)

MASH:

Mash at 150 F for 75 mins
12.5 qt at 166 F

Sparge with 18 qt at 170

CARBONATION:

4.5 oz corn sugar

APPEARANCE:

Retains high volumes of the yeast in suspension, giving it the classic cloudy whitish appearance. Nice white head. (Pictures will follow when I get home later today)

TASTING NOTES:

This is a very tasty, very refreshing beer. There is a crisp tartness (from the yeast) that is most noticed when the beer is cold and as the beer warms, the sweet tastes of the spice additions (particularly the cinnamon) come through though they are still subtle enough not to detract from the base beer. I will post a picture of this when I get home later today.

1Mainebrew 08-01-2011 05:16 AM

Sorry, I fermented it at 70 and ramped up to 80 at the end of the first week. I then brought it back down to 70 for the last few weeks.

1Mainebrew 08-01-2011 04:28 PM

1 Attachment(s)
After another week in the fridge it has a distinct orange citrusy and banana flavor up front and light clove and cinnamon in the finish.

1Mainebrew 11-19-2011 06:00 AM

This beer is several months old now, but man- I think its better now than when it was young! Usually wheats don't age well, but this has suprised me!

jerrod 11-19-2011 02:03 PM

It should get better with age. At least for six months. Make sure to save some until then. I like most of those spices in my wit but the cinnamon is had not thought of, thanks.

1Mainebrew 11-19-2011 07:25 PM

Planning on it. Glad you like the cinnamon idea. The spices age amazingly well. I'm happier with it now than I was after drinking it young.

Now it's time to culture the dregs and build up a starter and brew it again, then wash the yeast and brew up a big tripel!

jerrod 11-19-2011 09:36 PM

This app has no "like" button so I'll just say I like it.

1Mainebrew 11-19-2011 10:35 PM

Thanks!

DMartin 11-26-2011 08:30 AM

Two questions:

1. Could I harvest a bottle of Hoegaarden for yeast?

2. What would you say to some fruit in this beer? Maybe some kind of berry?

1Mainebrew 11-26-2011 10:04 AM

Well, try both and report back! I would try raspberry purée in secondary and rack onto it. The only thing is that you might lose some of the interesting nuances from the spice additions. I can only comment on the original and it's superb. However, just as in classical music, variations on a theme can yield some fun and interesting results on their own merits too. Try it the original recipe and with the variations and do a side by side, and let us know...


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