Lil' Sparky said:Ummm, sorry. I didn't realize this was in the extract forum until after I posted it. Anyway, there it is for anyone who wants to convert those base malts into an extract recipe.
What kind of LME and DME? Light? Thanks! I am making a batch for a gift and her favorite wit is Blue Moon.pa-in-utah said:brewed a belgian WIT from my LHBS and it was 6 lb LME 1 lb DME, 1 Tbsp corriander, 1oz bitter orange peel. 1oz tett. hops. Pitched wlp 400 yeast.
It is in bottles now. Taste is good but a slight bitter after taste. Still very drinkable and this brew was my 1st!!!
Sounds like a success to me!!!MLynchLtd said:...drunk in four hours mike
MLynchLtd said:Hey all
We just finished a keg of Belgian Wit that we brewed about 4 weeks ago, it was amazing! We actually happened to have some Blue Moon on hand to taste it against, and after drinking our brew I almost couldn't taste the blue moon at all, it was like carbonated water. Ours was full of flavor, nice body, good head, not bitter but still had hop character, prominant orange flavor with the notes of corriander, and was a little higher in ABV than we originally thought 4 weeks of preparation and waiting, and four hours to drink every last drop :cross:
3 lbs light DME
2.5 lbs wheat DME
1 oz Hallertaur
1 oz Cascade
1 oz SWEET orange peel (lends to a smoother, less bitter beer)
.75 oz Corriander Seed (cracked)
Safale US 05 dry yeast (Not sure on this, but it was definately safale. We used wyeast liquid belgian wit yeast for the second batch, currently underway)
Yield: 5 gal
Boil Size: 2.5 gal
OG: 1.045 (we think it was probably higher)
FG: 1.012
.5 oz halltertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and .75 oz corriander @ 15 min, .5 oz cascade @ 5 min. Dumped entire wort into primary with 2 gal of frozen spring water, topped off with room temp spring water, aerated and pitched rehydrated yeast when temp was down to approx 70. Primary for 1 week, secondary 2 weeks, keg 1 week, drunk in four hours
mike
veggiess said:Thanks, Mike, it sounds awesome. I think I'll give it a try. She appreciates good beer so I don't think it will be too flavorful for her. BTW, I am REALLY suprised by your yeast and that it turned out so well. I figured a belgian wit yeast was a given. I am not sure which one I will use since you had such good luck with the safale.
MLynchLtd said:Hey all
We just finished a keg of Belgian Wit that we brewed about 4 weeks ago, it was amazing! We actually happened to have some Blue Moon on hand to taste it against, and after drinking our brew I almost couldn't taste the blue moon at all, it was like carbonated water. Ours was full of flavor, nice body, good head, not bitter but still had hop character, prominant orange flavor with the notes of corriander, and was a little higher in ABV than we originally thought 4 weeks of preparation and waiting, and four hours to drink every last drop :cross:
3 lbs light DME
2.5 lbs wheat DME
1 oz Hallertaur
1 oz Cascade
1 oz SWEET orange peel (lends to a smoother, less bitter beer)
.75 oz Corriander Seed (cracked)
Safale US 05 dry yeast (Not sure on this, but it was definately safale. We used wyeast liquid belgian wit yeast for the second batch, currently underway)
Yield: 5 gal
Boil Size: 2.5 gal
OG: 1.045 (we think it was probably higher)
FG: 1.012
.5 oz halltertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and .75 oz corriander @ 15 min, .5 oz cascade @ 5 min. Dumped entire wort into primary with 2 gal of frozen spring water, topped off with room temp spring water, aerated and pitched rehydrated yeast when temp was down to approx 70. Primary for 1 week, secondary 2 weeks, keg 1 week, drunk in four hours
mike
veggiess said:Thanks, Mike, it sounds awesome. I think I'll give it a try. She appreciates good beer so I don't think it will be too flavorful for her. BTW, I am REALLY suprised by your yeast and that it turned out so well. I figured a belgian wit yeast was a given. I am not sure which one I will use since you had such good luck with the safale.
MLynchLtd said:Hey all
We just finished a keg of Belgian Wit that we brewed about 4 weeks ago, it was amazing! We actually happened to have some Blue Moon on hand to taste it against, and after drinking our brew I almost couldn't taste the blue moon at all, it was like carbonated water. Ours was full of flavor, nice body, good head, not bitter but still had hop character, prominant orange flavor with the notes of corriander, and was a little higher in ABV than we originally thought 4 weeks of preparation and waiting, and four hours to drink every last drop :cross:
3 lbs light DME
2.5 lbs wheat DME
1 oz Hallertaur
1 oz Cascade
1 oz SWEET orange peel (lends to a smoother, less bitter beer)
.75 oz Corriander Seed (cracked)
Safale US 05 dry yeast (Not sure on this, but it was definately safale. We used wyeast liquid belgian wit yeast for the second batch, currently underway)
Yield: 5 gal
Boil Size: 2.5 gal
OG: 1.045 (we think it was probably higher)
FG: 1.012
.5 oz halltertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and .75 oz corriander @ 15 min, .5 oz cascade @ 5 min. Dumped entire wort into primary with 2 gal of frozen spring water, topped off with room temp spring water, aerated and pitched rehydrated yeast when temp was down to approx 70. Primary for 1 week, secondary 2 weeks, keg 1 week, drunk in four hours
mike
DeathBrewer said:i need to try some of these AHS kits. they're always getting great reviews from everyone here on HBT
MLynchLtd said:3 lbs light DME
2.5 lbs wheat DME
1 oz Hallertaur
1 oz Cascade
1 oz SWEET orange peel (lends to a smoother, less bitter beer)
.75 oz Corriander Seed (cracked)
Safale US 05 dry yeast (Not sure on this, but it was definately safale. We used wyeast liquid belgian wit yeast for the second batch, currently underway)
Yield: 5 gal
Boil Size: 2.5 gal
OG: 1.045 (we think it was probably higher)
FG: 1.012
.5 oz halltertaur @ 60 min, .5 oz hallertaur @ 45 min, .5 oz cascade @ 30 min, 1 oz orange peel and .75 oz corriander @ 15 min, .5 oz cascade @ 5 min. Dumped entire wort into primary with 2 gal of frozen spring water, topped off with room temp spring water, aerated and pitched rehydrated yeast when temp was down to approx 70. Primary for 1 week, secondary 2 weeks, keg 1 week, drunk in four hours
mike
Lil' Sparky said:Here's the AG version from AHS.
Amount Item Type % or IBU
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 50.0 %
3 lbs Wheat, Flaked (1.6 SRM) Grain 30.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 10.0 %
1 lbs White Wheat Malt (2.4 SRM) Grain 10.0 %
0.50 oz Cascade [6.90%] (45 min) Hops 10.0 IBU
0.50 oz Cascade [6.90%] (10 min) Hops 3.9 IBU
0.25 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.25 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.50 oz Coriander Seed (Boil 15.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
And it turned out GREAT!! Everyone who has tried it really liked it. I'll be making this again soon.
scinerd3000 said:whats the difference between sweet and bitter orange peel?
Orange Peel (Bitter)
Aurantium amarae pericarpium
Also known as Curaçau orange peel, these dried peels are one of the most popular specialty herbs on the market. They are used commercially by domestic brewers to duplicate the beer styles that put Belgium on the brewing map. While not very bitter, these peels are a key ingredient in Belgian-style white beers and are usually used with coriander.
Orange Peel (Sweet)
Aurantium dulcis pericarpium
Taken from a foreign cousin to the Florida orange, this sweet variety will not give beer a metallic taste like the domestic version. Imagine the taste of Cointreau or Grand Marnier. That is the flavor that sweet orange peel will add to Belgian-style strong ales and special holiday brews.
Thank you, but yes, I am looking for the extract recipe exactly as AHS sells it. IIRC, if you purchase everything separately, it's cheaper than buying the kit.
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