I thought I should update this as I've refined the recipe over the last couple of time I brewed it. Only minor changes:
- Simplified the hop and spice addition schedule
- Increased the amount of grain, as I got more confident with my partial mash setup
- Added a protein rest to the mash schedule
My latest version:
Original Gravity: 1.050
Final Gravity: 1.012
- 2.5 lb 6 Row
- 1.5 lb Flaked Wheat
- 0.5 lb Flaked Oats
- 0.5 lb Acid Malt
Protein Rest: 20 min @ 122F
Saccrification: 45 min @ 154F
Mash Out: 10 min @ 168F
- 1 oz Saaz (5.50%) @ 30 min
Late extract addition (@ 5 min):
- 3 lb Dry Wheat Extract
- 2 tbsp Wheat Flour (for haze)
Spices (@ 5 min)
- 1 oz Bitter Orange Peel
- 0.75 oz Coriander Seed
- 0.1 oz Black Pepper (or Grains of Paradise)
- 1 teabag Chamomile
WLP400 (Belgian Wit Ale)
Ferment for 2 to 3 weeks at 70F, agitating the carboy every couple of days.
I'm extremely happy with this recipe now. It's pretty much my house ale: the only recipe I can never allow to run out.
I can't decide whether I prefer it with black pepper or GoP. Both are pretty subtle contributions, very much at the subliminal background complexity end of the spectrum.
I brewed this once with Wyeast 3942 (Belgian Wheat) yeast instead of the WLP400. This was very different but also very drinkable: much less spicy and more fruity, but not objectionably so, and it was kind of a subtle blended fruitiness rather than over the top banana. Overall I think I prefer the WLP400, but plan to experiment more with 3942, which strikes me as rather than underused strain. I think the main thing is since this yeast is so naturally fruity, I'd probably drop the coriander down to a half oz and add some more spices: maybe more GoP or perhaps some ginger.