The idea for this beer has been swirling my mind for quite some time. Brewed with great esteem for the world famous chef Marco Pierre White and his classic 1990 cookbook titled White Heat. Called the first celebrity chef, Marco Pierre rose to fame in the 80's. As famous for terrines as kicking out customers. When he recieved three Michelin stars he was the youngest ever to recieve three Michelin stars. Then made history by giving them all back. Wikipedia describes his career, "On completion of his training in 1987, White opened Harveys in Wandsworth Common, London, where he won his first Michelin star almost immediately and was awarded his second in 1988, before moving on to become chef-patron of The Restaurant Marco Pierre White in the dining-room at the former Hyde Park Hotel now Mandarin Oriental, (where he won the third Michelin star) and then moved to the Oak Room at Le Meridien Piccadilly. By the age of 33, Marco Pierre White had become - at the time - the youngest chef to be awarded three Michelin stars (This record is now held by the Italian Massimiliano Alajmo, who won three stars at the age of 28 in 2002). During these years White had working for him Gordon Ramsay, Eric Chavot (The Capital), Heston Blumenthal (The Fat Duck), Bryn Williams(Odette's), Matt Tebbutt (The Foxhunter), Robert Reid, Thierry Busset, Jason Atherton and in front of house Max Palmer, Claude Douart, Philippe Messy and Chris Jones. Although White worked relentlessly for 17 years to pursue his ambition, he ultimately found that in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life. So in 1999, he retired and returned his Michelin stars. I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove, spend time with my children and re-invent myself. During his early career in the kitchen, White regularly ejected patrons from his restaurants if he took offence at their comments. When a customer asked if he could have a side order of chips with his lunch, White hand-cut and personally cooked the chips but charged the customer £25 for his time."
The brew is a Belgian style Double White brewed with Hot Chilis, Coriander, Oranges, Lemon peel, and Red pepper berries. Get it, White Heat. Never homebrewed with chilis but have had a few beers brewed with this ingredient. Interested to see how and where it burns through this beer. Simple grist bill: pale malt, wheat malt, and flaked oats. Step mash, mashed in at 145 degrees and rest for fifteen minutes. Raise temp to 156 degrees and rested for thirty minutes. Finally mashed out to 168 degrees. Adding all the spices, chilis, and citrus with five minutes left in the boil. The yeast will be 2nd generation from the Tangerine Wit I brewed recently. The yeast was a blend of White labs Wit WLP400 and Safbrew T-58. It was a great brew day.