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Chamomile Witbier
Witbier • All Grain • 19.50 L
I need a good thirst quenching beer for spring and summer, which is not too alcoholic. A twist on a standard witbier recipe was made by the addition of chamomile flowers. I restrained the use of chamomile to be 1/10 compared with that for tea. After tasting the wort, I regretted that I was restrained too much. It would have been better to use the double amount of chamomile.
May 6, 2014 pm 07:46pm
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 1.80 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.80 kg
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.48 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.11 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.12 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.20 kg
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 34 g
Mt. Hood - 4.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 21 g
Chamomile (dried) - 14 teabags, simmer 15 min. at knockout. (omitted from calculations)
Chamomile (dried)
Chamomile, a member of the daisy family, is native to Europe and western Asia. German chamomile is the most commonly used. The herb has a very mild soothing flavor.
- 14 g
Corriander seeds - Coasely crashed, boil for 5 min. (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 43 g
Bitter Curacao/Bitter Orange (Peel) - Boil for 5 min. (omitted from calculations)
Bitter Curacao/Bitter Orange (Peel)
Used in Belgian Wit beers. Add to last 5 minutes of boil.
- 1 tsp
Irish Moss - Boil for 10 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis WB-06 Safbrew WB-06
Fermentis WB-06 Safbrew WB-06
A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.
Notes
The first plan used 120g of Munich malt and 480 g of Flaked Oats, but I made a mistake when I brewed, resulting in this recipe. 2 step mashing with mash-out, 15 min. of protein rest at 50C, 90 min. of saccharification at 68C, mash-out for 10 min. at 75.6C. The amount of mashing water was 11.76 litters, while that of sparge water was 18.69 litters. The amount of Chamomile is calculated as follows. 1 teabag contains 1.5g flowers, which serves approximately 150ml as tea. The flavor of Chamomile should not be overwhelming, so that I plan to use 1/10 amount compared with that for tea. At the end of boil, the amount of the wort is 20.8 litters, so that 1/10 of that is about 2.1 litters. Making 2.1 litters of tea uses 21 g of flowers. For a stronger flavor of Chamomile, double the figure. Brewed on 4/7/14. Bottled on 5/4/14 (no racking to the secondary).
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: A - Witbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.012 | |
| Color: | 4.5 SRM | 2 - 4 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 21.3 IBU | 10 - 20 | |
Discussion
Tasted
2015-04-06 11:57am
Bottled on 5/4/14. The FG was 1.000 (?). The taste is O.K. but a Chamomile flavor does not seem a good match with the Corriander. Its use blurs the direction of taste, mild&sweet or bitter&spicy. Since I restrained the use of Chamomile tea, the Wit flavor was maintained all right.
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