indigi
Well-Known Member
I'm brewing a birthday batch for a friend who really likes witbiers. I was originally thinking about making something like a dubbel or Belgian dry stout, but then got this idea. I searched on google and on here and couldn't find any takes on the concept, so figuring out a good recipe is important.
I was thinking something darkish and lightly toasty, letting the usual wit yeast flavors come through but adding depth to them. Maybe using some brown/biscuit malt, a touch of Special B for dark caramel sweetness, possibly using Vienna or Munich instead of pale/Pilsner for the base. I think any malts too dark or roasty would be out of place. I don't know if any spices would fit in - maybe a hint of cinnamon or something?
Your input or ideas would be appreciated, I'm not married to any grain bills yet.
I was thinking something darkish and lightly toasty, letting the usual wit yeast flavors come through but adding depth to them. Maybe using some brown/biscuit malt, a touch of Special B for dark caramel sweetness, possibly using Vienna or Munich instead of pale/Pilsner for the base. I think any malts too dark or roasty would be out of place. I don't know if any spices would fit in - maybe a hint of cinnamon or something?
Your input or ideas would be appreciated, I'm not married to any grain bills yet.