At this point, I would consider this my "house" beer, I think this is the beer I've made the most and is probably my most popular beer. This beer was the second original recipe that I wrote. My wife is a big fan of Belgian wit beers, in particular one called Point White Bier from Point Brewing company. This beer was modeled after that, but after several batches and minor tweaks to the recipe, we both think this is better! In fact, towards the end of my wife's pregnancy last year she asked for this beer to be ready for her first beer in 9 months.Anyway, not only is this beer popular amongst the two of us, it's also has been the most popular choice at the few Bearded brewfests we've had. I digress, it's good.
Over time I've tweaked a few things, most notably the amount of coriander and the switch from dried orange peels to orange marmalade. After reading about the trick in Randy Mosher's Radical Brewing, I tried it and have to agree that it gives much more orange presence and flavor than dried orange peels, and is still not overwhelming. The aroma really comes through, but not as overpowering in the flavor.
Inky's pours a bright golden yellow with a thin, foamy white head. Right away there is a citrus aroma of lemon and orange with some nice spiciness from the coriander. The carbonation is fizzy, not as fizzy as some examples, but the mouthfeel is quite creamy and soft. I think there's a great lingering sweetness along with the lemony, citrus hues in the body, along with some nice spicy bite.
Here's my extract recipe:
6 lbs Wheat Malt Extract (3 lbs @ 60, 3 lbs @ 20)
steeping grains:
.5 lbs org pilsner
.5 lbs org white wheat malt
.8 lbs flaked wheat
Hops: 1 oz Org Hallertau @ 60
1 oz Saaz @ 30
1. 5 T coriander 5 min
1 T orange marmalade 5 min
Wyeast Belgian Wit Yeast
This weekend I went to Arizona and was able to sample a few beers there, I'll post my thoughts this week as well as the Burning Beard Review.
Salud!
Bearded Brewer
4 comments:
I'm putting a recipe together for a Wit that will be served at a friends wedding. I was going to use dried orange peels. Do you think the marmalade works better than the organic orange peels? (did I mention this beer will be my first all organic beer too)?
Cheers,
Jason
Glad to see you're doing organic, hope it turns out well. In my experience, I've had better luck with marmalade, you might want to start by using less than a tablespoon at first, but I find it gives a bit stronger aroma than dried orange peels and a little more presence without being overwhelming.
Its worked well in the beers I've used it in.
Do you steep your grains until boiling, then add the extract?
I am going to attempt your recipe this weekend.
anonymous,
I do steep my grains for about 30 minutes starting at 155 degrees. Then remove them, bring the water to a boil and add the first amount of extract.
Hope is turns out well for you.
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