I have recently been altering previous recipes and the following is what I came up with for SWMBO's birthday. Any input is greatly appreciated. Basically, my only concern is if I have too much adjunct (the orange peel, star anise, corriander, and grains of paradise) and their respective flavors will compete too much. Any suggestions?
Ingredients:
* 2 lbs. pilsner malt
* 2 lbs. malted white wheat
* 1 lb. flaked wheat
* 1 lb. flaked oats
* 2 lbs. unhopped wheat dry malt extract (DME)
* 0.5 oz Mt. Hood hops
* 0.5 oz Saaz hops
* 1 oz Bitter Orange Peel
* 0.5 oz Sweet Orange Peel
* 0.5 oz Star Anise
* 1 oz Coriander Seed, crushed
* 0.5 oz Grains of Paradise, crushed
* Wyeast 3944 Belgian Witbier Yeast
* 0.5 lb fresh blackberries
Step by Step:
Heat 9 quarts water to 163° F. Crush whole grains and add, with flaked grains as well. Hold mash at 152° F for 90 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add Mt. Hood hops, boil 45 minutes. Add Saaz hops, boil 15 minutes. Remove from heat, remove hops if possible. Add coriander, paradise seed, and orange peel, steep 30 minutes.
Pour into fermenter along with enough water to make up 5 gallons. Cool to 70-75 F, pitch yeast. Ferment in primary for two weeks, rack to secondary and condition for three to four weeks with blackberry concentrate.
When transferring into secondary, prepare a blackberry concentrate by mashing up around half a pound of blackberries with a bit of water over some heat. Then, strain off the juice, and boil this for 10 minutes to make sure it is sterile. Once cooled, add it to the secondary.
Ingredients:
* 2 lbs. pilsner malt
* 2 lbs. malted white wheat
* 1 lb. flaked wheat
* 1 lb. flaked oats
* 2 lbs. unhopped wheat dry malt extract (DME)
* 0.5 oz Mt. Hood hops
* 0.5 oz Saaz hops
* 1 oz Bitter Orange Peel
* 0.5 oz Sweet Orange Peel
* 0.5 oz Star Anise
* 1 oz Coriander Seed, crushed
* 0.5 oz Grains of Paradise, crushed
* Wyeast 3944 Belgian Witbier Yeast
* 0.5 lb fresh blackberries
Step by Step:
Heat 9 quarts water to 163° F. Crush whole grains and add, with flaked grains as well. Hold mash at 152° F for 90 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add Mt. Hood hops, boil 45 minutes. Add Saaz hops, boil 15 minutes. Remove from heat, remove hops if possible. Add coriander, paradise seed, and orange peel, steep 30 minutes.
Pour into fermenter along with enough water to make up 5 gallons. Cool to 70-75 F, pitch yeast. Ferment in primary for two weeks, rack to secondary and condition for three to four weeks with blackberry concentrate.
When transferring into secondary, prepare a blackberry concentrate by mashing up around half a pound of blackberries with a bit of water over some heat. Then, strain off the juice, and boil this for 10 minutes to make sure it is sterile. Once cooled, add it to the secondary.