MikeRLynch
Well-Known Member
Ok, so we just kegged a batch of Belgian Wit we made about two weeks ago. This was our first time using the correct belgian yeast, a Wyeast smackpack (don't know the number offhand). Our first wit was excellent, clean, and packed a whollop, but we used safale -05 for that one. We decided we wanted the authentic flavor from the belgian yeast, but holy crap! Very strong bubblegum nose, with overpowering banana flavor. Almost no orange or coriander taste at all. Slightly astringent. Two questions:
1.) Is this because the beer is still a little too young? We had our first wit in secondary/keg for four weeks before we drank it.
2.) Is it because we fermented at too high a temp? The basement is usually pretty cool, but we have been getting some hot weather on the east coast lately.
It's drinkable (we killed two gallons last night without much difficultly) but we're taking it to Bonnaroo in a week and were hoping for something more along the lines of what we made before. If you need a recipe, well here ya go:
Batch # 27 Bonaroo Wit
Yield: 5 Gal
Ingredients: 3 lbs light DME, 3 lbs wheat DME, 1 oz hallertaur, 1 oz cascade, 1 oz sweet orange peel, 1 oz coriander seed (crushed), Wyeast 3944 Belgian Witbier Yeast(?).
5/19/07 Boiled 3 gal wort for 60 min. Added .5 oz hallertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and 1 oz coriander seed @ 15 min, .5 oz cascade @ 5 min. Added wort directly to primary with 2 gal of semi-frozen spring water. Topped with spring water. Waited approx. 30 min and pitched smack pack. Aerated and affixed airlock.
thanks guys
mike
1.) Is this because the beer is still a little too young? We had our first wit in secondary/keg for four weeks before we drank it.
2.) Is it because we fermented at too high a temp? The basement is usually pretty cool, but we have been getting some hot weather on the east coast lately.
It's drinkable (we killed two gallons last night without much difficultly) but we're taking it to Bonnaroo in a week and were hoping for something more along the lines of what we made before. If you need a recipe, well here ya go:
Batch # 27 Bonaroo Wit
Yield: 5 Gal
Ingredients: 3 lbs light DME, 3 lbs wheat DME, 1 oz hallertaur, 1 oz cascade, 1 oz sweet orange peel, 1 oz coriander seed (crushed), Wyeast 3944 Belgian Witbier Yeast(?).
5/19/07 Boiled 3 gal wort for 60 min. Added .5 oz hallertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and 1 oz coriander seed @ 15 min, .5 oz cascade @ 5 min. Added wort directly to primary with 2 gal of semi-frozen spring water. Topped with spring water. Waited approx. 30 min and pitched smack pack. Aerated and affixed airlock.
thanks guys
mike