Hoppinghog
Active Member
- Joined
- Jan 22, 2013
- Messages
- 33
- Reaction score
- 0
6.3 lbs. Northern Brewer wheat malt extract (65% wheat malt 35% pale malt)
1/2 lb. Briess caramel malt (10L)
1/2 lb. Rahr white wheat malt
1/2 lb. torrified wheat malt
1 ounce Kent goldings hops
3/4 ounce coriander seed
3 zests of orange
Wyeast 3463 "forbidden fruit" Belgian yeast
I'm planning this as a basic extract recipe steeping with the specialty malts for 30 minutes at approx. 155 degrees. I plan to use all the ingredients on brew day with the exception of the orange zest from one of the oranges I plan to add to my primary once active fermentation has ceased as a kind of "dry hop" with the orange (I don't secondary which is why I'm planning to add it to primary).
So is there anything else you guys would add or substitute? I'm looking for a witbier that is fairly close to true style although I know that's hard to do without a mash.
Anyway what do you guys think?
1/2 lb. Briess caramel malt (10L)
1/2 lb. Rahr white wheat malt
1/2 lb. torrified wheat malt
1 ounce Kent goldings hops
3/4 ounce coriander seed
3 zests of orange
Wyeast 3463 "forbidden fruit" Belgian yeast
I'm planning this as a basic extract recipe steeping with the specialty malts for 30 minutes at approx. 155 degrees. I plan to use all the ingredients on brew day with the exception of the orange zest from one of the oranges I plan to add to my primary once active fermentation has ceased as a kind of "dry hop" with the orange (I don't secondary which is why I'm planning to add it to primary).
So is there anything else you guys would add or substitute? I'm looking for a witbier that is fairly close to true style although I know that's hard to do without a mash.
Anyway what do you guys think?