Brewing the same recipe Tangelo Wit as I did this last Sunday. The only change will be different yeast. Fermentis Safbrew T-58, a very versatile dry yeast. I enjoy both brewing and drinking Belgian whites. Today's beer is brewed with barley, wheat, and oats. Spiced with hops, coriander, lemon peel, and tangelos. Most likely I'll be brewing two batches of my White Heat (a double white with hot peppers) onto the yeast cakes of the two tangelo wits.
Beer Advocate describes Belgian White biere as, "A Belgian Style ale that's very pale and cloudy in appearance due to it being unfiltered and high level of wheat, and sometimes oats, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices and herbs in the back ground. The crispness and slight twang comes from the wheat and the lively carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you'll ask for yours without one. Often referred to as 'white beers' (witbieren) due to the cloudiness/yeast in suspension."
Sounds like a good brew. Question with the tangelos. How are you using them? In the boil, or putting peels in during fermentation? I read one of your earlier posts where you mentioned you scored the tangerines and put them in the end of boil. Can you detail this a bit? I'm curious. I have used citrus peel in secondary with good results, but if you are getting real good citrus flavor in the boil, then that sounds like a better way to go. Thanks, and great blog!
ReplyDeleteI'm liking my results by adding fresh fruit near end of boil. Doesn't seem to be hurting head retention. I do like the idea of dry peel in 2nd. Fresh and dry might just be it though. We'll experiment and find out
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