Okay, experimenting (finally) with recipe formulation rather than following recipes. I like Blue Moon (yeah, I know, have read all the critiques, I know it isn't a true Wit, it's just a nice refreshing brew on a hot day). I have to admit, SWHBO and I are not huge fans of the classic Belgian ale taste (the sort of banana quality), so I routinely steer away from Belgian yeast strains. Last time I made a "Blue Moon" (then all extract), my LHBS suggested I use Wyeast 1010 rather than Belgian Witbier yeast. The result was actually a very nice beer. Now that I am constructing a partial mash, still thinking of using 1010 - but would love some feedback on the yeast choice, and my recipe. Here's what I'm thinking:
6 gallon batch, 90 minute boil
3 lbs Belgian Pils
3 lbs Flaked Wheat
3.3 lbs Briess Weizen LME
8 oz. Orange Blossom Honey
8 oz. Rice Hulls
8 oz. Flaked Oats
6 oz. Munich malt
1 0z. Hallertau (60 min)
1 oz. Hallertau (10 min)
1 oz. crushed coriander seed (10 min)
1 oz. bitter orange peel (10 min)
1 oz. sweet orange peel (10 min)
2 pkg Wyeast American Wheat (1010)
I think I've got a good balance of grains, and I think I've got enough enzymes in the Pils to convert the wheat and oats. I like the honey to make the beer a bit dryer, though I wonder if the orange in the honey and 2 kinds of peel might be too much. While this is more of an "American Wit" using the 1010, I think it will work, and won't have the heavy phenolics that Belgian Witbier yeast provides. Comments?
6 gallon batch, 90 minute boil
3 lbs Belgian Pils
3 lbs Flaked Wheat
3.3 lbs Briess Weizen LME
8 oz. Orange Blossom Honey
8 oz. Rice Hulls
8 oz. Flaked Oats
6 oz. Munich malt
1 0z. Hallertau (60 min)
1 oz. Hallertau (10 min)
1 oz. crushed coriander seed (10 min)
1 oz. bitter orange peel (10 min)
1 oz. sweet orange peel (10 min)
2 pkg Wyeast American Wheat (1010)
I think I've got a good balance of grains, and I think I've got enough enzymes in the Pils to convert the wheat and oats. I like the honey to make the beer a bit dryer, though I wonder if the orange in the honey and 2 kinds of peel might be too much. While this is more of an "American Wit" using the 1010, I think it will work, and won't have the heavy phenolics that Belgian Witbier yeast provides. Comments?