So, I brewed a Wit 9 days ago. I used pretty much half pilsner, half unmalted wheat grain bill with a 2% 6-row and 2% acidulated malt in the mix as well.
I used the "American Adjunct" Mash regime as described in Radical Brewing that I have used several times with great success with various other beers having a large amount of unmalted wheat/rye/oats etc.
This mash regime dictates using two separate mashes a main (barley) mash and an adjunct mash. The adjunct mash contains all the unmalted wheat/oats and some 6-row for it's extra enzyme power.
While the barley mash was being held at 122*, the adjunct mash goes through several steps and rests at 122*, 155* and a small period of time boiling. After ~10 minutes of boiling, the adjunct mash is added to the barley mash which raises the temperature of the now singular mash to ~152-155.
My problem (as alluded to in the subject) was during the mashing of the wheat, some of the wheat on the bottom of the boil kettle burnt. And burnt bad... The beer is now in the primary fermenting away and it tastes burnt. The aroma of burnt wheat seems to be lessening over the last few days, but the burnt flavor still remains.
My question is this: How do I mask this burnt flavor?!? I think I'm pretty much screwed on fixing the issue. So, how do I mask it? Before anyone says, "Do a mini mash of chocolate malt and make it into a Dunkle" (which is not a bad idea). I would prefer to still end up with a Wit. I was thinking of dry spicing with a butt load of orange zest and pepper. Any other thoughts? Words of encouragement?
Thanks,
-ZB
I used the "American Adjunct" Mash regime as described in Radical Brewing that I have used several times with great success with various other beers having a large amount of unmalted wheat/rye/oats etc.
This mash regime dictates using two separate mashes a main (barley) mash and an adjunct mash. The adjunct mash contains all the unmalted wheat/oats and some 6-row for it's extra enzyme power.
While the barley mash was being held at 122*, the adjunct mash goes through several steps and rests at 122*, 155* and a small period of time boiling. After ~10 minutes of boiling, the adjunct mash is added to the barley mash which raises the temperature of the now singular mash to ~152-155.
My problem (as alluded to in the subject) was during the mashing of the wheat, some of the wheat on the bottom of the boil kettle burnt. And burnt bad... The beer is now in the primary fermenting away and it tastes burnt. The aroma of burnt wheat seems to be lessening over the last few days, but the burnt flavor still remains.
My question is this: How do I mask this burnt flavor?!? I think I'm pretty much screwed on fixing the issue. So, how do I mask it? Before anyone says, "Do a mini mash of chocolate malt and make it into a Dunkle" (which is not a bad idea). I would prefer to still end up with a Wit. I was thinking of dry spicing with a butt load of orange zest and pepper. Any other thoughts? Words of encouragement?
Thanks,
-ZB