Sunday, September 19, 2010

Hoppy Witbier - An IPA crossed with a Wit

So, after tasting a sample of the fermented wort of my most recent witbier, I knew that 5gal wasn't going to be enough. Yet Ive really been craving something hoppy and bitter lately, but I really haven't had much time to brew full batches recently. For the most part I tend to shy away from hoppy/bitter Belgian beers, and haven't found a Belgian IPA that really hit the spot for me (most are too phenolic for my tastes) And actually this is a large reason that Im hesitant to call this a belgian IPA.

Witbier yeast tends to be a bit less aggressive producers of spicy phenolic compounds compared to some other Belgian yeasts, so I thought this combination might make something that better suits my tastes. I also really wanted to make sure that the base beer wasn't masked by all the hops. Most importantly I wanted the traditional witbier character to be fairly evident. So, I took my go-to wit malt bill and ramped it up to IPA levels. I then decided to have a fairly light hand with bitterness so as not to overpower the yeast, so I decided to hopburst the beer.

The IBU's are a tad on the low side for an IPA, but this isn't really to any style in particular. I really just wanted to take what I feel are the best parts of either style and mash them together hopefully to produce something tasty. I also almost forgot, I did add some coriander to the boil to help keep it more wit-like. This beer will also most likely get dry hopped with at least another 2-3 ounces of hops. Im not really sure what to use yet though, I used up all my citra in the boil as well as my amarillo, maybe some simcoe?

Hop Wit

Malt Bill
Amt (lbs)Type
3.0Flaked Wheat
1.0Flaked Oats
Amt (oz)TypeTime
1.0Citra (11%)15min
1.5Amarillo (9.3%)15min
1.0Amarillo (9.3%)5min
1.4Amarillo (9.3%)<170f
1.0Citra (11%)<170f
Mash Schedule
170F1.9qt/lb15min - vorlauf
YeastBelgian Witbier WY3944 (Slurry)
86% effIBU38
7gal BoilFG-
Notes: ~0.5oz of coriander was added at KO to help keep the beer very wit-like; beer was feremented at ~70-74F


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