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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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atregent
Joined: 14 Feb 2013 Posts: 2 Location: Melbourne, Australia
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Link Posted: Sun Aug 09, 2015 1:34 am Post subject: |
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That looks very much like my own tried and tested Wit!
The only suggestion I would offer is to use Indian Coriander. It has much more citrus aroma than the earthy regular coriander.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kungfudrinx
Joined: 13 Nov 2013 Posts: 30 Location: Stamford, CT
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Link Posted: Mon Aug 10, 2015 1:20 pm Post subject: |
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It's very similar to mine as well, though I use (for 12 gal): 3 oz. of fresh orange peel (actually, if you can get some different oranges, a mix of tangerine, navel, mandarin and tangelo works very nicely and gives it a bit of depth. Additionally, I'll add about 2g of chamomile at 5 min.
As it warms up, the chamomile comes out and changes the character of the drink. so far, i've had nothing but compliments for the recipe.
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tae
Joined: 08 May 2015 Posts: 36
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Link Posted: Sat Nov 28, 2015 9:59 pm Post subject: |
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Is it intentional that the hop addition is at 60 min but the recipe also calls for a 90 minute boil?
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atregent
Joined: 14 Feb 2013 Posts: 2 Location: Melbourne, Australia
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Link Posted: Sat Nov 28, 2015 10:30 pm Post subject: |
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The 90 minute boil is to make sure all the DMS boils off, common boil time for pilsner malts. I suspect that boiling hops for more than 60 mins would introduce some undesirable characteristics though
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Tonymark
Joined: 16 Jan 2016 Posts: 1
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Link Posted: Sat Jan 16, 2016 2:54 pm Post subject: |
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My house beer is wit. Starting brewing in the summer, but now brew it year round. I use cheap 2-row instead of pilsner malt. I also bump the alcohol up 5.8% or so. I do use chamomile and a little less coriander. I also started using imported bitter orange marmalade instead of orange peel. It adds a little sugar, but so much easier and fresher tasting than peel. I always do the 122 F protein rest, you ever try without it?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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DIBS
Joined: 18 Mar 2013 Posts: 24 Location: Slave Lake
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Link Posted: Tue Apr 26, 2016 3:20 pm Post subject: |
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Hey Kal, I have been reading so much conflicting information on this, as 50% of people say you don't need a protein rest with Flake Wheat( which is just rolled terrified wheat) as it is pre-gelatinized. But then others say you need it as it is still a prime candidate for the benefits of a protein rest. Can you clarify this for us? Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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DFITZ
Joined: 10 Jul 2014 Posts: 32
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Link Posted: Mon Sep 19, 2016 11:59 pm Post subject: |
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I just finished the first keg on this batch. Nice light wheat. I'll run this one again early next summer. Have a long schedule planned between then & now.
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Thu Feb 01, 2018 10:15 am Post subject: |
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I've just made your fine recipe for this beer and I'm about to keg. As this beer is normally cloudy when served, do you bother to use gelatin and/or crash cool?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Thu Feb 01, 2018 4:23 pm Post subject: |
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Thanks Kal. What I will do then is keg straight from the primary - I didn't bother to use a secondary. Been at 1.011 for 4 days now, so ready I think.
_________________ "And the only time I feel alright is when I'm into drinking. It sort of eases the pain of it and levels out my thinking". Lyric extract "From Clare To Here" by Ralph McTell.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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