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Planning an Icelandic White Ale. Ideas?

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GoodBookBrewer

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Got hold of a bottle of Einstok Icelandic White Ale a few weeks ago and LOVED it. All the Coriander and Orange zest of a classic wit, but much crisper and lighter bodied, which methinks would be perfect during the upcoming stupid-humid FL panhandle summer.

Looked around for a clone recipe, but no dice. So putting out the feelers to ya'll.

My initial thoughts are to simply take the grain bill for a Belgian wit and skew the ratio more towards the pale malt vs wheat. Not sure how far to push it. And open to suggestions on yeast. Figured Belgian yeast would keep the citrusy estery flavors strong, but don't want them overpowering. Trying to keep this crisp and refreshing rather than the delicious but heavy wheat feel of the typical Belgian wit.

Only have a couple all-grain batches under my belt, but looking forward to the challenge.
 

TheBigLebrewsk1

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Got hold of a bottle of Einstok Icelandic White Ale a few weeks ago and LOVED it. All the Coriander and Orange zest of a classic wit, but much crisper and lighter bodied, which methinks would be perfect during the upcoming stupid-humid FL panhandle summer.

Looked around for a clone recipe, but no dice. So putting out the feelers to ya'll.

My initial thoughts are to simply take the grain bill for a Belgian wit and skew the ratio more towards the pale malt vs wheat. Not sure how far to push it. And open to suggestions on yeast. Figured Belgian yeast would keep the citrusy estery flavors strong, but don't want them overpowering. Trying to keep this crisp and refreshing rather than the delicious but heavy wheat feel of the typical Belgian wit.

Only have a couple all-grain batches under my belt, but looking forward to the challenge.
Belgian wits are suppose to be light and crisp, have you had a hoegarden lately? Brew one, mash at 150 F and use soft water.
 
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GoodBookBrewer

GoodBookBrewer

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Belgian wits are suppose to be light and crisp, have you had a hoegarden lately? Brew one, mash at 150 F and use soft water.

Been a while, I guess, but this one was different. Maybe I'm not describing it very well, but it didn't have the thick mouthfeel that I remember in the Belgians I've had lately.

I am taking down some notes for this brew, though, and I'll keep the 150 and soft water in mind for sure. Thanks.
 

JKaranka

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It's a while since I last had it, but I thought the yeast character was cleaner (less sharp) than Belgian wit, that being the main difference. Maybe 70/30 barley to wheat? Spices with some less phenolic Belgian yeast? Something maybe a bit less attenuative?
 
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GoodBookBrewer

GoodBookBrewer

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Yeah. I need to find some more of the stuff. But for now, my memory is all I've got, and it was a while ago. Think I'll leave amounts of spices alone from a typical wit recipe, I remember those favors being pretty prominent.
 
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GoodBookBrewer

GoodBookBrewer

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Quick update to this thread:

I've been through a few iterations of this since I first posted. My most recent was by far the most successful.

I started from Schlenkerla's Hoegaarden White Beer Clone, which produced a delicious result that really is pretty spot on for Hoegaarden. But I wasn't trying to make Hoegaarden.

I've been fiddling with the grain bill and ended up with this:
4# Belg Pils (2-row)
3# Flaked White Wheat
2# Flaked Oats

The result was a much lighter feeling beer without so much of the breadiness of wheat beers. The oats also give it an improved beautiful lacey head and the color is much paler than previous batches, which is also on point for cloning the Einstok Icelandic White.

I will post the full recipe here when I get home to my "little green book.":D
 

Amadeo38

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Sorry to necro this thread, but I’ve been searching for a clone recipe of this beer for a while now as well (even posted on another one a long time ago and never got a response).

OP, if you’re still around - did you further hone in this recipe? If so, care to share? I’ve got several strains of Kviek now and I think that would be a great yeast to use on this beer.

From your recipe above, I was thinking of subbing one pound of those oats with torrified wheat to make it a little silkier, and of course putting coriander at flameout. A spicy/floral hop for bittering and maybe a citrusy hop at 5’ or 0’?
 

Soulshine2

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Got hold of a bottle of Einstok Icelandic White Ale a few weeks ago and LOVED it. All the Coriander and Orange zest of a classic wit, but much crisper and lighter bodied, which methinks would be perfect during the upcoming stupid-humid FL panhandle summer.

Looked around for a clone recipe, but no dice. So putting out the feelers to ya'll.

My initial thoughts are to simply take the grain bill for a Belgian wit and skew the ratio more towards the pale malt vs wheat. Not sure how far to push it. And open to suggestions on yeast. Figured Belgian yeast would keep the citrusy estery flavors strong, but don't want them overpowering. Trying to keep this crisp and refreshing rather than the delicious but heavy wheat feel of the typical Belgian wit.

Only have a couple all-grain batches under my belt, but looking forward to the challenge.
Love Einstok, try their toasted porter
Also - if you like white ales...find Allagash White
 

Northern_Brewer

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I’ve got several strains of Kviek now and I think that would be a great yeast to use on this beer.
I don't see why - this is a Belgian-style beer that happens to be made in the middle of the Atlantic, it's got no connection with Norwegian farmhouse brewing.

I'd guess that the constraints of brewing in Iceland means that they probably use a dry yeast, so Lallemand Munich Classic or something similar?
 

Amadeo38

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I don't see why - this is a Belgian-style beer that happens to be made in the middle of the Atlantic, it's got no connection with Norwegian farmhouse brewing.
Because I have several strains of it on hand, some of which can put out esters reminiscent of the style at the high temp range, so it seems like a logical thing to attempt. Especially if I do a protein or ferulic acid rest.
 

cmb4642

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Thoughts. 1052 pils with touch of oats and wheat. Coriander orange. I’m having trouble nailing the yeast. Not a true wit profile when I’ve tried the Einstock. Might try Kolsh yeast. To me it’s somewhere between a lager and a wit. I thought KOLSH warmish ferm. Thoughts?
 
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