Page 1 of 1

Hopped-up Celis Wit

Posted: Sun Aug 11, 2013 7:15 pm
by EckersKlein
Ariel and I banged out this wit beer for our entry into the belgian and french ales category, but unfortunately it wasn't ready in time. Alas, it was a good one anyway, to the point where we've gone and brewed it again! Here's the recipe for the first wit:

Grain Bill:
50% pils
40% flaked wheat
10% light candy sugar
Mashed at 68C for 1hr, batch sparge.

Boil:
50g Cascade for 50m
50g toasted and crushed corriander for 15m
50g orange peel for 15m
50g Cascade for 10m

Fermenting:
OG: 1.062
Wyeast 3944 (Belgian Wit) pitched at 25C
Fermented at 18C.
FG: 1.010, ABV = 6.8%

This yeast is very buoyant, and tends to get stuck up in the krausen. A good shake every morning remixes the yeast and keeps the fermentation going.

Tasting notes: The cascade aroma is present, and blends nicely with the spices. Mouthfeel is thicker than typical wit, with a bigger body too.