Tuesday, 7 May 2013

You're So Witless

This is my Witless Belgian Wit Beer.  Although this beer is around 30 IBU's it is really easy drinking.  This is my first time using tea in a brew and it went really well.  This beer was in the keg for about four weeks before the flavours really came together.

If you wanted to make this beer easier drinking cut the ibu's and coriander in half.



You're so witless Belgian Wit Recipe


3Kg Sorghum Syrup @ 60 minutes
400g Maltodextrine @ 60 minutes
680g White Sugar @ 60 minutes
14g Perle 10%AA Hops @ 60 minutes
14g Saaz 8% AA Hops @ 15 minutes
14g Coriander (cracked) @ 15 minutes
154g Orange Peel (about 5 Oranges) @ 15 minutes
1 tsp Yeast Nutrient @ 15 minutes
1 tsp Calcium Carbonate @ 15 minutes
10g Saaz 6% @ 5 minutes
4 teabags of Chamomile steeped in 500mls and added at @ 0 minutes
*** Cold Crash ***
1 packet of S-33 Belgian Ale yeast

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2 comments:

  1. TechEd Shane9 June 2013 at 08:58

    I love what you are doing here! I have already made your Raspberry Trappist Beer and it was Amazing! The only thing was that there was no body to it because my brew schedule was off and the maltodextrin never dissolved properly. (My error)

    Quick question for this brew. When you add the chamomile do you put the tea bags into the wort too? Or just the tea that was created from the bags?

    Thanks and keep up the great work!

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  2. BrewMan10118 June 2013 at 21:41

    Hi Shane,

    Very sorry for the delay in getting back to you. The trick with Maltodextrine is to add it a the start of the boil, even before the sorghum goes in. It should be well mixed up by the time you take it off the boil.

    With the Chamomile I added four tea bags to water that had been boiled so it would be sterile. I added this tea mixture at the end of the boil at "flameout"

    Also with regards to body, certain spices can add the appearance of body and coriander is one of those. And getting your carbonation levels right can help.

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