Beertools Wit

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Beertools Wit

Postby Raydownunder » Wed Jan 22, 2003 12:35 am

G'day

Well i do sometimes read the forum but time gets away and well you all know.

I'am going to brew your wit beer by Freon12 (Hi Freon12) but I might make a change or two (only little ones).
One will be a double decoction mash, as this mash has 40% of the mash boiled twice I am wondering if I should excude the Orange peel and coriander out of the mash. Any thoughts on this guys

Cheers
Ray Mills
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Next Time

Postby dartedplus » Wed Jan 22, 2003 5:51 am

The next time I brew mine, I wont add the cor and orange to the mash, I felt mine had too much coriander. As a matter of fact, the next time I make mine, I will use my extract recipe as I thought that it was a near perfect clone for Hoegarten
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Hmmm...

Postby Freon12 » Wed Jan 22, 2003 2:02 pm

What type of malt are you using? Well mod?

To be honest, my first go at it was a decoction mash which gave me a deep orange tint. The orange can be a bit harsh if boiled and compared to the single infusion with the well modified grain, the wheat converted nicely without further break down caused by decoction.

I would almost suggest 6 row malt before I would decoction due to the fact that mashing the spices is indeed the key to this beer(Kudo's to Mesa).

I think the spice level in the recipe will agree with most Aussie's due to the conditioning they go thru.(glug, glug ;).

But if you want orange beer, decoct the portion with no spices.

Let us know what comes of it.

Steve "the curious"
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Chiming in...

Postby Gravity Thrills » Wed Jan 22, 2003 2:15 pm

Looks like the Fellowship of the Wit is again called to order...

I agree with Steve that the spices in the mash tun did a world of good for this one. I believe Mesa had originally suggested we hold out on 1/10 of the spices until the end of the boil, to top off the most volatile aromatics. I hedged and used 1/8 of th espice total at the end of the boil, and was happy with the result.

My brew session turned into an accidental decoction mash, when a simple hot liquor addition did not get me from protein rest temp to starch conversion. I noticed a slightly darker color than a Hoegarden, but it was on par with a good New Zealand commercial example I got an opportunity to try (my spice level was closer to that than Hoegarden as well).

Next time around, i will stick with mash spicing, but I am going to back off on the coriander a tad. I took the advice of published pieces that reccommended specifically seeking out Indian coriander because it imparts a more delicate spiciness. I liked it and will stick with that.

Good luck.
Jim
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Thanks Guys

Postby Raydownunder » Wed Jan 22, 2003 10:46 pm

Hi Guys

Thanks for the response

I think I will leave out the spices in the mash. Just use them in the boil. I have some dried orange peel from the local Asian shop and some fresh Indian Corianda.

Will let you know how I goes as I will post the recipe after I have made it. I intend to use some raw wheat that's why I will do a decoction mash.

Keep up the good work

Cheers
Ray
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espice?

Postby Freon12 » Sat Jan 25, 2003 12:55 pm

Don't tell me you used espice! !@#$ it man, I told you about using that stuff. Hee hee hee
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