This is the second iteration of my West Coast Belgian Witbeer. This time I increased the wheat content a little, as well as the Pilsener Malt. Also, I managed to get my hands on fresh Hallertau leaf hops, let's see if it makes a difference. For sure was a mess cleaning the brewing equipment! Looking forward to this refreshing ale on a nice summer evening!
BREW DATE: 06/15/2014
BOTTLING DATE:
GRAIN BILL: 12lbs total
-4lbs Rahr White Wheat Malt
-4lbs Rahr 2-row Malt
-4lbs German Pilsener Malt
MASH-IN: 1 hr at 155F, Mash-out 10 min at 170F. Sparge took forever. Lesson learned: a lot of wheat really slows down the drainage. I was afraid to end up with a stuck sparge, but in the end it just took longer.
HOP SCHEDULE:
-60min 1oz German Hallertau leafs
-30min 1oz German Hallertau leafs
-10min 1oz Mt Rainier
OG: 19.6 brix for 11l wort filled up to 22l => alcohol content should come out at 5.1%.
YEAST: Wyeast Belgian Wit #3944
TASTE NOTES: Awesome! This second version came out both stronger and more flavorful than the first one. Lots of wheat flavor, very fruity but no dominance of banana and cloves as very often found in Bavarian wheat beers. At the same time kind of malty, too. Finishing light and citrusy, with piney undertones from the high alpha Mt Rainier hops. Exactly like I wanted it to be! 5 stars on this one!
