Wanted to share a recipe that I have been refining for years but I still am not sure what style it would really fall under. *Is it a Wit? Is it a Hefe? Is it a hybrid of the two? What are your thoughts?
This is one of the most popular recipes that we brew during the summer months. *I would love to get your feedback on it as well as any ideas or suggestions that you may have to make it even better. *This one is hard to categorize as it is almost a Hefe/Wit hybrid. *
Steep the Crystal 20 & Honey Malt at 155 degrees for 30 minutes. *Remove from heat and add honey and L.M.E. *Boil for 60 minutes and add hops per schedule. *Dry hop when transferring to secondary with the .5oz Tettnanger.
Well, I would say that if it is not the wheat malt and just the pale than I would certainly find difficulty in calling it either one. However, I am going to assume it was the wheat malt. I would say given the honey and dried orange peel addition, as well as, the wit yeast I would certainly call this a wit. I (as a german haha) don't feel hefe should have any direct spice additions... it should all come from yeast strain choice and manipulation