sorefingers23
Well-Known Member
i picked up some saaz today, i cant wait to brew this one on the week end!!
how much flour do i add to the boil and for how long??
I've recently run across a large batch of meyers lemons and I've been eager to find a good wit recipe to mix them with. Looks like this'll be my next batch! I'm interested in the combination of a highly citrus adjucnt (Meyers Lemons) and black pepper. We'll see how she goes
Grasslands said:1 cup flour/water mix
what's the flour/water mix for?
Brewed yesterday. Bumped up the OG a bit with an additional pound of two row pale malt for my 5.5 gal batch. Hit my targets...the primary fermentation took off mid-morning
Yeah...the flour is just to insure the beer stays hazy, regardless of how long it might sit in a chilled keg or bottle.
I've had judges sample my wits before (in casual company) and even though they still tasted great after several months, they were crystal clear and that can detract from the whole "wit" experience. The flour addition is something I heard on Jamil's show.
As far as a recipe:
(For 11 gallons)
8# 2-row
9# Flaked Wheat
2# White Wheat Malt
1.25 ounces of Sterlnig Hops at 60 minutes (I just use whatever clean bittering hop I can find since it plays such a minimal role)
6-7 ounces fresh orange zest - 10 minutes
2 ounces of freshly crushed (pulverized) coriander - 10 minutes
1-2 Tbsp of crushed black pepper - 10 minutes
4 chamomile tea bags - 10 minutes
OG - 1.048
IBU - Somewhere around 17-18
I poured the spice mixes into the hop bag with 10-15 minutes left in the boil. Then I tied off that bag and let it sink to the bottom of the kettle as I cooled the wort. I wanted to let those spices (and hops) steep for the extra 15 minutes.
I pitched a simple slurry of Safale-05 from a prior batch when the wort hit 76 degrees. A bit warmer than usual, but the higher temp will add some slight esters I want.
BierMuncher - just to thank You for all of Your recipes and to let You know that with a bit tweaked, but generally this same Wit recipe I won gold medal on the 3rd Homebrew competition in Budapest Hungary held on March 15th between 28 Wits competing...
here is me bursting with happines
a bit tweaked recipe - for a batch of 42L (11Gal) lowered coriander from 60 to 50 grams - and added all spices at flame out - also, mashed for almost 2 hours as my gas miraculously ran out just as the strike water hit its temperature - so had to rush to buy the new propane tank... adjusted water to hit Bru'n water yellow malty specs... OG was a bit higher than called for as my Corona has a mind of its own sometimes - it ended up on 1,055... so the FG was also a bit higher at 1,015... Yeast was WY3944...
it was cooked a month prior to competition, on February 14th - I was planning on cooking that style anyhow so had one more reason when they announced the categories...
here is the recirculation video on that Wit as I was also testing my newly built HERMS - this was the second batch made on that system
Recirculation video
thanx again and cheers
PriMarius
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