Haven’t brewed a Wit since the ol’ extract days, which came in a kit, with weighted out amounts for 5 gallons, and none I remember or care to research. So any advice would be greatly appreciated. What would be the best amounts of citrus peel(dry) and coriander(whole) to add per gallon of boiled wort, during or whirlpool. Thanks.
When visiting a LHBS in Savannah, GA, the guy offered for me to take pics (which I saved) of a recipe for an Ommegang Witte clone. It calls for 0.35 oz. (10g) coriander seed (crushed) and 1.2 oz. (34g) sweet orange peel. I don’t use a photo service, but am willing to transcribe the recipe, if interested.
Those #s fairly on par with Brewing Classic Styles' witbier recipe, which calls for 0.4 oz of coriander and 1.5 oz of citrus zest in a 6 gallon batch. Also calls for 0.03 oz dry chamomile flower i.e., chamomile tea.
I snapped the pics of the recipe from a magazine he had on the counter. FWIW found it online this morning. In it author Glenn BurnSilver says it offers a “gentle taste of coriander and orange”.
A couple pro-tips would be to use freshly ground Indian coriander and instead of zest use citrus peel added to the fermenter after primary fermentation dies down.
Dried or fresh peel? And why peel and not zest? I’ve got a wit beer brew on deck with some Allagash yeast and want to nail it. Step mashing anyone? The PH info in the Heff thread is really interesting. I struggle with the high PH concept just due to tannin extraction during sparge??
Thanks!.... The other half of this brew I want to hop it heavy handed. Azacca. Also thinking adding lactose and fruit purée. Milk Shake Wit IPA?! Just a thought. Ideas?
I like fresh peel, no pith. You get the same character as zest without the pain in the ass of trying to separate the little pieces of zest from your beer.
It sounds to me like you are talking about zest. Before the existence of microplane graters, I understood zest simply to mean taking a shallow dive into the peel, leaving the pith behind.
