Here's the recipe of a beer I recently bottled and then tasted on Sunday after 2 weeks:
3.3 lb. Wheat LME
2 lb. Wheat DME
Very mini mash:
1 lb. Pale Malt (2-row)
.5 lb. Wheat
.5 lb. Oats
1 oz Willamette 4.7% Bittering
1 oz Sterling 6.0% Flavoring
1 lbs of honey late in the boil
bitter orange peel and coriander 15 minutes
WLP400 with a simple starter
Fermented between 68-74. Can't remember exactly, but I remember it was during a warm spell and I didn't worry about it as the LHBS said WLP400 is tolerant of temps up to around 80*. Primaried for about 5-6 weeks or so as I was waiting the majority of that time for the krausen to drop.
I'm stating this thread because I went to the LHBS last night and they have some of their recipes brewed and on tap to sample. Their Belgian Wit tastes absolutely nothing like mine and has a similar ingridient list. Their beer tastes like a wheat with the typical banana and clove flavors. I forgot to ask what yeast they used, but my beer has a lot of citrus, almost sour taste to it. It's fantastic and was the favorite of the six beers I had in the fridge that I brewed (there was also some commerical beers). It has a little sweetness from the honey and then it's a bit tart and citrusy. It's very refreshing and I'm hoping I can repeat this brew. The color is a bright orange/golden color. I'll get a picture when I crack the next one open, but that probably won't be until Thursday when I brew with my sister's boyfriend.
I'm curious as to the results others are getting with this yeast.
3.3 lb. Wheat LME
2 lb. Wheat DME
Very mini mash:
1 lb. Pale Malt (2-row)
.5 lb. Wheat
.5 lb. Oats
1 oz Willamette 4.7% Bittering
1 oz Sterling 6.0% Flavoring
1 lbs of honey late in the boil
bitter orange peel and coriander 15 minutes
WLP400 with a simple starter
Fermented between 68-74. Can't remember exactly, but I remember it was during a warm spell and I didn't worry about it as the LHBS said WLP400 is tolerant of temps up to around 80*. Primaried for about 5-6 weeks or so as I was waiting the majority of that time for the krausen to drop.
I'm stating this thread because I went to the LHBS last night and they have some of their recipes brewed and on tap to sample. Their Belgian Wit tastes absolutely nothing like mine and has a similar ingridient list. Their beer tastes like a wheat with the typical banana and clove flavors. I forgot to ask what yeast they used, but my beer has a lot of citrus, almost sour taste to it. It's fantastic and was the favorite of the six beers I had in the fridge that I brewed (there was also some commerical beers). It has a little sweetness from the honey and then it's a bit tart and citrusy. It's very refreshing and I'm hoping I can repeat this brew. The color is a bright orange/golden color. I'll get a picture when I crack the next one open, but that probably won't be until Thursday when I brew with my sister's boyfriend.
I'm curious as to the results others are getting with this yeast.