swankyswede
Well-Known Member
I brewed a witbier this weekend. I was ultimately shooting for a thai-style wit with kaffir lime zest & leaves, ginger, and lemongrass, but the asian market had NONE of the above. They were even out of ginger, dammit. So instead, I made a more traditional wit, but with blood orange, ruby-red grapefruit, and conventional lime zest, along with coriander and chamomile.
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4.25 lbs Belgian Pils
4 lbs flaked wheat
0.75 lbs flaked oats
1 lb rice hulls
Mashed @ 152, batch sparged.
60 minute boil
60 min - 1.3 oz Hallertauer Hersbrucker (3%)
5 min - citrus zest (5 blood oranges, 1 ruby-red grapefruit, 3 limes)
5 min - 1.6 g chamomile (from 100% chamomile teabags)
5 min - 0.6 oz indian coriander, pulsed briefly in a coffee grinder
1L starter of WLP400 - Belgian Wit
OG: 1.048
75% efficiency
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Hope it comes out good, it went into the fermenter smelling like Froot Loops (shades of Leinenkugel's sickly sweet Sunset Wheat), so I hope it mellows a bit in the coming week and a half.
----------------
4.25 lbs Belgian Pils
4 lbs flaked wheat
0.75 lbs flaked oats
1 lb rice hulls
Mashed @ 152, batch sparged.
60 minute boil
60 min - 1.3 oz Hallertauer Hersbrucker (3%)
5 min - citrus zest (5 blood oranges, 1 ruby-red grapefruit, 3 limes)
5 min - 1.6 g chamomile (from 100% chamomile teabags)
5 min - 0.6 oz indian coriander, pulsed briefly in a coffee grinder
1L starter of WLP400 - Belgian Wit
OG: 1.048
75% efficiency
----------------
Hope it comes out good, it went into the fermenter smelling like Froot Loops (shades of Leinenkugel's sickly sweet Sunset Wheat), so I hope it mellows a bit in the coming week and a half.