PitchAndYaw
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- Feb 4, 2020
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Hey guys, I'm looking for some insight and speculation.
I've got a Kettle soured Witbier 10 days into fermentation. Tasted a sample and got an unmistakable flavour of coconut. Strange thing is - coconut was not included in the process !
What could produce this mysterious coconut flavour ?
Here's a rundown of process and ingredients. Wort was soured with L. Delbrueckii for 48 hours before boil. Grain bill includes 50/50 malted barley and flaked wheat. 10% acidulated malt. Small portion of flaked oats too. Bavaria mandarina hops only 20g for 5l. At flame out I added 12g ground coriander, 50g dried sweet orange peel, and contents of three teabags of camomile. Yeast is Belgian abbey, dry, by Mangrove Jacks, I did 5 days at 16 Celsius then raised it to 22.
I've got a Kettle soured Witbier 10 days into fermentation. Tasted a sample and got an unmistakable flavour of coconut. Strange thing is - coconut was not included in the process !
What could produce this mysterious coconut flavour ?
Here's a rundown of process and ingredients. Wort was soured with L. Delbrueckii for 48 hours before boil. Grain bill includes 50/50 malted barley and flaked wheat. 10% acidulated malt. Small portion of flaked oats too. Bavaria mandarina hops only 20g for 5l. At flame out I added 12g ground coriander, 50g dried sweet orange peel, and contents of three teabags of camomile. Yeast is Belgian abbey, dry, by Mangrove Jacks, I did 5 days at 16 Celsius then raised it to 22.