This weekend Nick and I were going to do a nice easy 10.5 gallon of brew (Nick commented that brewing for 5 gallons almost didn’t seem worth it anymore, I disagree). I like the idea of going smaller and spending some time focusing on our process and thinking about how we can improve what it is we do.
Anyway, since one of our brew clubmeetings where someone brought in a kiwi wit, we’ve been jonesing to brew a wit with kiwi. It wasn’t something that I would have ever thought I would like, but it was great. It was sour and sweet with great drinkability. It’s a good brew. However, in the process of shopping around for kiwi prices, we discovered that kiwi was going to be very expensive in the winter months, and considering its Christmas, we’re feeling pretty cheap.
So, now we have the parts for a belgian wit base:
Recipe Specifications
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Batch Size: 10.50 gal
Boil Size: 13.12 gal
Estimated OG: 1.051 SG
Estimated Color: 4.3 SRM
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
11.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 46.46 %
11.50 lb Wheat Malt, Bel (2.0 SRM) Grain 46.46 %
1.75 lb Wheat, Torrified (1.7 SRM) Grain 7.07 %
2.00 oz Pearle [8.00 %] (60 min) Hops 27.5 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 3.4 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944)Yeast-Wheat
Now the question is; what do we use to fruit the beer?
Nick suggested raspberries or coconut. I was thinking about bananas. Now we just need to figure out what we are going to brew with. We’re open to suggestions. I am personally not in favor of the raspberry as I am just not feeling the red fruits. They dominate anything they are added to.
Updates to come as we make this decision.
Cheers
[youtube=http://www.youtube.com/watch?v=s8MDNFaGfT4]
