RecruitNBrew
Well-Known Member
I just kegged a standard Witbier and decided to brew up a new batch to pour on the yeast cake (Wyeast - Forbidden Fruit).
The standard Wit was about 50% Belgian Pilsner and 50% Flaked Wheat (with 1 lb of Flaked Oats and a small amount of Acid Malt). I used Hallertauer hops.
I only had 1.5 pounds of Flaked Wheat on hand (I needed 4.5 lbs for the 5 gallon batch), so I added an additional 4lbs of Munich Malt
I used 2 oz of Saaz hops (4%AA) and kept the coriander and orange peel additions.
I wanted to get a maltier beer with a higher ABV. The OG was 1.055.
I am also fermenting the Forbidden Fruit yeast at 74 degrees.
Since I am out of Witbier style on color and ABV, would this concoction be considered more of a Saison?
The standard Wit was about 50% Belgian Pilsner and 50% Flaked Wheat (with 1 lb of Flaked Oats and a small amount of Acid Malt). I used Hallertauer hops.
I only had 1.5 pounds of Flaked Wheat on hand (I needed 4.5 lbs for the 5 gallon batch), so I added an additional 4lbs of Munich Malt
I used 2 oz of Saaz hops (4%AA) and kept the coriander and orange peel additions.
I wanted to get a maltier beer with a higher ABV. The OG was 1.055.
I am also fermenting the Forbidden Fruit yeast at 74 degrees.
Since I am out of Witbier style on color and ABV, would this concoction be considered more of a Saison?