Sunday, May 13, 2012

The Witty Welker - Belgian Witbier

As I may have mentioned in a previous post, I was asked to brew some beer for an upcoming house-warming party.  Saturday was the day to brew, and I produced what I think will be a delightful Witbier in just 3 weeks time.  FYI - I didn't take any pictures, so this post will be a bit wordy.

I accidentally picked up malted wheat instead of flaked wheat when I was at the homebrew store a few weeks ago, so I went with it.  Not necessarily authentic to style, but it will be very close (kinda a cross between a hefe and a wit).  I picked up an organic orange and organic grapefruit to zest.  I also stopped in a local Indian Grocery store here in Germantown for some Coriander (I have heard the coriander sold at Indian groceries are more potent and spicy).

My grist was pretty simple:
5 lbs Pale Ale Malt (48%)
5 lbs Wheat Malt (48%)
8 oz Carapils Malt (4%)

I hopped with a bittering addition of cascade for approximately 21 IBUS (Rager).  And I added the coriander (.5oz), Orange/Grapefruit zest, and a bag of pure chamomile tea at 5 minutes to the end of the boil.  I cooled my wort, oxygenated and pitched a 1 Liter starter of WLP400 Belgian Wit Yeast and I am keeping at 68* and will let it rise a few degrees after a few days.

So for you style nazis you will note that I didnt use flaked wheat or oats.  I have done some research and this should still produce a fairly tasty with in the style, but maybe not give that straight from Belgium twange!


Post a Comment