I'm attempting to replicate a beer by the Moose's Tooth Brewing Co. called White Princess Wit. This was one delicious brew and as you can guess it was a very light Belgian wit. They don't make it anymore so my only way to try this beer again is to try and replicate it. During my research on doing a home brew clone of this beer (just finished my second extract beer, a dry hopped All-Amarillo IPA) I came across this snippet on the brewing of this beer (and it's cousin, the Arctic Wit) from five years ago:
I have never come across this 'evaporation' technique (for lack of a better term) in the making of wits, or any beer for that matter. Either this is an extremely rare technique or I am not as well read as I thought. And yes I did search this site and Google, for that matter, to no avail.
Can someone more enlightened share some insight into this technique and further, let me know if it is a viable for the homebrewer as well?
Thanks, all.
"White Princess and Arctic Wit: The Moose's Tooth Brewing Co. will pour two wits this summer, including the White Princess, which is named after a peak in the Delta Range. When making it, they took 10 percent of the mash (grain malt mixed with water) and let it sit for three days at 100 degrees Fahrenheit. A crusty cap formed on top, but the liquid underneath tasted like lemonade. On brew day, they added that tangy juice to the mash. Look for flavors like coriander, black pepper and orange peel. The Arctic Wit will taste less tart and spicy, but it includes some of the same spices, plus a dash of apricot."
I have never come across this 'evaporation' technique (for lack of a better term) in the making of wits, or any beer for that matter. Either this is an extremely rare technique or I am not as well read as I thought. And yes I did search this site and Google, for that matter, to no avail.
Can someone more enlightened share some insight into this technique and further, let me know if it is a viable for the homebrewer as well?
Thanks, all.