It's going to be something close to a wit.
Here's my recipe:
5 lb Pilsner malt
3lb Vienna malt
1.5lb Dark Wheat Malt
1 ounce of noble hops - 60 minutes
.25 noble hops - 15 mniutes
.25 noble hops - 1 minute
(I'm undecided which hops I will use)
Zest of half an orange (I don't know what kind yet)
Zest of half a lemon
Zest of a key lime
Grated Ginger (Fresh) - But I don't know how much I need to give my beer a subtle flavor. Maybe half an ounce? Maybe less?
I'm going to put the zest 5 minutes before flame out. I'm not to sure about the ginger.
I want to do a double decoction for this too.
The saccharification rest will probably be on the low side. 150-152 degrees F.
Primary will be two weeks. Secondary will be a week. And bottle conditioning will take place for a couple of more weeks.
Here's my recipe:
5 lb Pilsner malt
3lb Vienna malt
1.5lb Dark Wheat Malt
1 ounce of noble hops - 60 minutes
.25 noble hops - 15 mniutes
.25 noble hops - 1 minute
(I'm undecided which hops I will use)
Zest of half an orange (I don't know what kind yet)
Zest of half a lemon
Zest of a key lime
Grated Ginger (Fresh) - But I don't know how much I need to give my beer a subtle flavor. Maybe half an ounce? Maybe less?
I'm going to put the zest 5 minutes before flame out. I'm not to sure about the ginger.
I want to do a double decoction for this too.
The saccharification rest will probably be on the low side. 150-152 degrees F.
Primary will be two weeks. Secondary will be a week. And bottle conditioning will take place for a couple of more weeks.