Tuesday, May 4, 2010

Witbier Part Deux

Its that time of year again, the temps are rapidly rising and oranges are season around here. Well towards the very very end of the season. Last years wit was a big hit around my place, and the keg was finished in less than a week. I did think the recipe could use a slight tweaking to make it a bit better though, so I cut back on the oats a bit and used slightly more spices (this part was to appease others), I also decided to ferment it a bit warmer (74F) than I did last year to hopefully accentuate some of the phenolics from the yeast.

As with last year, I was able to score a few fresh off the tree sour oranges for zesting. They are kinda gnarly looking things, but they are extremely fragrant when zested. In fact when I strained the wort it smelled of strongly of oranges, and I have to admit that it was actually kind of nice.

Witbier Part Deux
Malt Bill
Amt (lbs)Type
5.25Pilsner
3.0Flaked Wheat
0.85 (~14oz)Flaked Oats
Hops
Amt (oz)TypeTime
0.85Willamette (4.5%)60
Mash Schedule
TempRatioTime
152F1.1qt/lb60
170F1.6qt/lb15min - vorlauf
YeastBelgian Witbier WY3944 - 500mL starter
Stats
5.5galOG1048
80% effIBU13
7gal BoilFG
Notes: 0.75oz of coriander was added at KO; 110g of fresh sour (seville) orange zest was added with 1min left in the boil, and allowed to steep for ~5min before chilling




Sunday, May 2, 2010

Rhubarb Berliner Weiss - Review

Appearance - Very pale golden, similar in color to watered down apple juice, a bit of sediment in the bottle that was a bit fluffy so I had to be careful when pouring, Next to no head formation, although due to the high amount of carbonation there is a small but persistent amount of bubbles that ring the glass,

Aroma - It has a fairly strong wheaty smell, which something I actually kind of dislike in it (Ive recently developed a dislike of wheat malt) Luckily it is quickly covered up by a strong lactic sourness

Taste - Surprisingly sour, before I added the rhubarb there was no pucker to the beer at all, I guess the rhubarb really fed the lacto more than the sacch, which is always a good thing in a sour beer, it still has a strong wheaty flavor, something that Ive come to expect to dissipate with age. Very light on the malt flavor, mostly a strong sourness, definitely goes well with a bit of a strongly flavored fruit sans sugar

Mouthfeel - a very light body, but with the high carbonation it feels much fuller, similar to the way a soda although not as heavy, its very prickly on the tongue

Drinkability - probably one of my better berliners yet, very sour and light, I do like it with a bit of fruit "syrup" I make, although I don't use any sugar in it, so its more of thickened fruit juice, the acidity of the beer really makes the fruit flavors pop out at you, with how low the alc is when you add the fruit its almost like an Italian soda. I am a bit disappointed the rhubarb didn't show through at all, although I guess some of the acidity could be actually from the rhubarb rather than the lacto, although the beer became extremely turbid after adding it so I wanna believe it was the bacteria. I know Ill definitely do another B Weiss, but I may hold back on the rhubarb because it was kind of a mess to rack off off, although it may be useful to add to a B weiss that's not sour enough.....


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