Evan! said:And thus, this new recipe is not longer a hefe. so there!
Professor Frink said:True, you'd be breaking the Reinheitsgebot.
Evan! said:I know---and the last thing you want is for those jackboots to show up at your door and start smashing carboys with their gun stocks.
Evan! said:And thus, this new recipe is not longer a hefe. so there!
Matt Foley said:I agree. Other than a change of yeast by the time we add corriander and orange peel havn't we made a Belgian Wit?
Anyway, I did a 5 gal extract belgian wit with 1 oz. sweet orange peel, 1/2 oz. bitter orange peel, and about 2/3 oz crushed corriander and it was perfect. But, I think some of the commercial examples of wit have a little too much corriander for my taste. I too crushed the corriander, not a fine grind, and added it at about 10 min. Good luck.
noobrewer said:could you post your recipe? I would really like to make this for my next batch.
count barleywine said:Has anyone ever added it to the secondary? I thought I read that somewhere in a wit recipe.
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