Friday, October 27, 2017

Pari-Gyle Oatmeal Stouts

Oatmeal stout has been a style I have made a yearly tradition with variations in 2014 (plain), 2015 (coffee), and 2016 (coffee and coconut). Something about a full bodied dark beer really hits the spot in the late fall early winter. This year I decided to return a bit to my original recipe with a tad more crystal 80 malt and a tad less roasted barley than the past couple batches. I did however keep the trend of splitting the batch, this year by doing a parti-gyle with an Imperial(ish) half and a Smoked Session version.

 A little about the thought process and ingredient selection: I had been considering brewing an imperial stout for a while but with just a few months left living on the East Coast I felt that a full batch of high gravity beer would be difficult to consume. On the other hand, while I really enjoy my Oatmeal Stouts I always like experimenting and didn't want a full batch of it. As I've done in the past I determined my target gravity/ABV of each half of the batch, used this simple Parti-Gyle calculator in order to determine the target gravity of the "total batch", then worked backwards to write the "total batch" recipe and estimate percentages for each half, before lastly making adjustments to the smaller half as needed.

The smoked malt was chosen based both off of my last smoked beer and what I had on hand (Applewood smoked malt that I'd received way back at the Baltimore NHC). I also used 3 types of oats (flaked, golden naked, and malt) because I had all of them on hand. The choice to use pilsner malt was also due to having a sack of it, I would probably opt for Maris Otter or a different characterful pale malt were I to do it over.

As I did with my Of Greater Things smoked helles I was able to add the smoked malt to the second "mash" of the Parti-Gyle.

The decision to use Imperial Organic Yeast's A04 Darkness and White Labs 095 Burlington Ale were last minute decisions when at the LHBS due to lack of Wyeast 1469 West Yorkshire Ale yeast and their descriptions seeming close to what I was looking for in each.

Both batches took off extremely fast and had blown out their airlocks and were overflowing carboys with krausen within 12 hours. I switched to blowoff tubes and let them keep going for two weeks, at which point each one was exactly at their estimated FG. Primed to have 2.0 volumes carbonation the beers seemed pleasant and promising at bottling.

Imperial Oatmeal Stout:
Appearance - Pours jet black and seemingly opaque with a half finger tan head that quickly fades to a ring. The head retention might be negatively impacted by proteins and oils in the oats and the high alcohol, along with the low carbonation level.

Smell - Dark fruits (cherry, dried cranberry, cabernet sauvinon) and toffee swell as soon as the bottle is opened with notes of toffee, toast, and dark chocolate in the mix and becoming more present as it warms. No distinct hop aromas, but there is a light touch of woodiness and a hint of ethanol booziness.

Taste - Less complex than the aroma with the roast malt dark chocolate character leading with some nice toast and biscuit malt character filling out the rest. Light toffee and fruit characters blend with moderate biterness (seemingly from both malt and hops) and a warming booziness that leaves a lingering dark chocolate covered raisin meets rum finish.

Mouthfeel - Low carbonation, not bad for style but maybe a touch lower than expected/intended. The mouthfeel is somewhat lighter than the 1.022 finishing gravity would imply with the lingering heat and dryness keeping it from feeling as full bodied as it may otherwise feel.

Overall - This beer got positive reviews at a recent DC Homebrewers meeting with one member asking for the recipe and others praising the balance and complexity, especially as it warmed. While the booziness is a touch higher than I'd like and the carbonation a touch lower I think the beer is a solid offering.

Session Smoked Oatmeal Stout:
Appearance - Almost identical to the Imperial half except for a touch lighter head color.

Smell - Again fruits are big but this time they lean more orachard (apricot/peach and a touch of orange). The smoke melds in as a prominent but not overwhelming (to my senses) component. Baked muffins and a touch of yeasty/fresh dough character also show through. The roast malt seems to be lost. No hop character. No booze apparent.

Taste - Mild smoke blends with light orchard fruit and a finish of semisweet chocolate. There is flavor to the beer but nothing very strong, mild toast, mild currant, mild apricot, mild chimney fire. Finish is equally balanced between low sweetness and a touch of bitterness. Chocolate and toffee come through more as it warms and the beer seems best at fairly warm temps.

Mouthfeel - This beer is more in need of higher carbonation than the imperial version due to the lower body and lack of power in the flavors. The beer comes off as fairly watery and lacking, with just a touch of the creaminess expected from an oatmeal stout. The very long mash and low for the style 1.011 finishing gravity keep it from really feeling like an oatmeal stout, or a stout at all. 

Overall - Perhaps session smoked porter would be more accurate due to the lack of body, but even then this beer would be lacking. There's nothing too offensive about this beer, but there just isn't much of anything to this beer. It's fairly easy to drink, and the smoke is nicely integrated, but this beer would need more oats and more roast to be entertaining at this strength.

General Impressions:
While I'm not in love with either of these beers I'm not unhappy with either as they are both free of off flavors, are balanced and drinkable, and have enough difference to make the split batch worthwhile. I probably would not do this again with these styles but could see doing something similar with either an increased malt addition for the second beer or taking the smaller beer in a completely different direction (Schwarzbier, Black IPA, or Black Saison?). For my next oatmeal stout I intend to use a more characterful base malt, a slight increase in roasted malts, and maybe even a little more caramel or toasted malts.

Tuesday, July 11, 2017

Wedding Beers

I've brewed quite a bit in the last few months (I did 6 batches between late March and early June). The main reason for this is a single cause: beer for my wedding. I'm getting married in North Carolina in early July and wanted to provide a large supplement of homebrew to add to other beverages to be enjoyed. In planning for the big day I took a look at this useful blog post to get some ideas on how to go about brewing, transporting, setting up, and serving the beers at the wedding. While I did not brew nearly as much beer as some of the people I read about during my research, I was able to put together 4 batches with each one netting about a full 5 gallon corny keg. These beers were all brewed between April and June with details below. I was also able to convince one of my homebrew buddies to kick in a 5 gallon keg of his own NEIPA.

My car loaded with 4 kegs and supplies to serve them
While brewing four ~5 gallon batches wasn't much of a difficult task given the timeline, having the beers be at their peak and having (almost) nothing else on tap for a few months made the project tough. The fact that the wedding was outdoors, near the beach, in North Carolina, and in July also posed numerous challenges with getting, and keeping, the beer cold and making sure the bartenders would be able to pour it.
Last minute prep/icing down for the 5th time

Beach Formal Belgian Tripel - Brewed in April in order to have some time to age, higher than expected extraction rate led to this beer being stronger than planned (despite reducing the amount of sugar added). The beer started as 2 separate 3 gallon batches, one brewed with BE-256 and the other with S-33, before being combined to one fermentor after several weeks. While it came off fairly boozy at first, a few months has brought it together to a nice example of the style.

Shoreline Summer Ale - Loosely modeled off Big Wave Golden Ale from Kona Brewing Company this is intended to be a moderately hoppy blonde with tropical fruit forward character. The grist is somewhat of a trimmed down version of my most recent StarTropics NEIPA while the hops emphasize the classic combo of Citra and Mosaic. At kegging in early May this was one of the fruitiest, tropical, exciting beers I have made and I was disappointed I needed to wait so long to drink it (and worried that the character would fade). While the fruit flavors transformed over time the beer still retained some tropical fruit salad goodness, just leaning a little more towards overripe fruit than the super fresh mango and papaya it started with.

Lighthouse Little Saison - A variation on my go-to Maisonette Grisette the beer features mosaic hops and saison yeasts in a small platform that always excites. Not my best batch of this beer, and it picked up some accidental brett along the way (for better or worse), but a tasty and refreshing beer none the less.

White Wedding Wheat Ale w/ Orange, Ginger, and Chamomile - This one was the least based on previous recipes with just mild input from my Summertime Rye beer. Instead of remaking a previous beer, I wanted to brew something of a Blue Moon clone with more interesting fruit/herb/spice character. The end result is surprisingly chamomile forward with light orange and almost no ginger but is a refreshing and easy drinker. This beer (along with the Shoreline Summer Ale) used my house Inglés culture, a slowly evolving blend of British yeast strains that I occasionally add new yeasts to during pitching.

Hazy Gudenius NEIPA - Guest brewed by Scott Janish, of his awesome eponymous blog and the soon-to-be-awesome Sapwood Cellars. Brewed with Citra Cryo Hops, along with Otto Supreme and Amarillo, this one is an obvious crowd pleaser.
Serving at the wedding, fortunately someone knew how to operate ball lock kegs and CO2 to get the beers to pour while I was taking photos

Post wedding updates:
At the wedding the Lighthouse saison and Hazy Gudenius NEIPA were clear favorites and both were near empty at the end of the night while the others were somewhere between 1/3rd and 2/3rds full. The White Wedding and Shoreline had become a bit oxidized and were not as good as they had been when fresh but still drinkable and they got the least love. Overall I think one less beer or switching one for something super different (like a dark beer) might have been a good idea but none of the beers turned out bad and they were much more popular than the light beers we had the bar serve for those who didn't want homebrews. I wish I had taken photos of each of the beers when pouring them, but there was honestly way too many other things going on.

Friday, May 12, 2017

Batch #21 100% Brett Beer - Side by Side

I've recently been diving into the catacombs of the past (aka my parent's basement) to grab some beers that I brewed years ago to see how they're tasting now. In many of these cases the beers are oxidized - in some cases they may have been that way when fresh. In other cases, primarily with boozier or sour/brett'd beers they have aged gracefully, in some cases even gaining character. Today I decided to pop bottles of batch 21 and 21b side by side. This beer started as an ordinary bitter recipe which was brewed with 100% BKYeast C2 Brettanomyces yeast. The b version was put on 2 pounds of Blackberries (.8 lbs/gallon) to increase the sourness and play up the berry characteristics. I'm interested to see whether the beers have held up after about 4 1/2 years. Tasting notes below:

21 (100% Brett Beer)
Appearance - amber-brown, a bit hazy (high carbonation pulled up some yeast immediately after popping the top). Voluptuous head that lasts throughout.

Smell - Earth, malt (toast), grass, berry. It definitely has the "wild strawberry" green/earth/wood/berry character that has been seen in this yeast isolate. Some musty/funky aromas and slight cardboard give an impression of age.

Taste - Very similar to the nose with some woody and berry flavors throughout, a touch of bitterness on the backend with a lingering strawberry and earth impression. No real oxidation character, showing once again the power of Brett to help a beer age gracefully.

Mouthfeel - Dry and highly carbonated but not thin or aggressive, very enjoyable.

Overall - This beer has aged better than I expected and is drinking a bit like some of the Brett biere de garde's I have tried. I could definitely see this strain working well, probably not as the only yeast, in a mixed ferment biere de garde.

21b (100% Brett Beer w/ Blackberries)
Appearance - Similar in color but less hazy (very clear) compared to the straight version. Almost no head and absolutely no retention (possibly due to the berries, but also appears to be much less carbonated). I remember this beer having a more reddish/pinkish/purplish hue when fresh but that color appears to have faded.

Smell - Very different smell with berries/fruity pebbles dominating. Earth and toast are found further in the background but it smells fruitier/sweeter.

Taste - The smell is deceiving in this one as the taste is actually much less sweet than the other version due to a moderate acidic kick. Not acetic but very noticeable (possibly malic) acid blends with some moderate blackberry flavors.

Mouthfeel - Thinner than the other version and with very little carbonation this one falls a little flat. the mouthfeel may be the weakest part of this beer.

Overall - I highly enjoy the smell of this beer and could see why I preferred this version fresh but time (and lack of carbonation) have not been as kind to this version with the berry flavors and color seeming to fade. This one does come off somewhat vinous and is by no means unenjoyable.

Impressions/Takeaways - Once again my old beers with Brett have held up and retained some very enjoyable characteristics. I've been thinking a lot about Biere de Garde recently and drinking these makes me very much want to try the C2 yeast in one.

Sunday, April 9, 2017

Rye Bitter #2

The last time I attempted to brew an English style bitter I decided to make the grist with Rye and Golden Naked Oats. I wasn't super happy with the results (the beer had an oddly pretzel like character to it) but remained intrigued with the idea. Nearly 2 years later I've decided to give this idea another go. The key goal is to get something that feels authentically English while doing something original and fun.
Tasting (3-19-17)
Appearance: Medium amber in color with a nice rocky head. Moderate haziness, its no milkshake IPA but far from crystal clear. Pretty much right what I was going for, so far so good.

Smell: biscuits, dough, candied fruit, light plum/cherry fruits, some woody/herbal hop character.

Taste: moderate biscuity malt and yeast derived fruit give way to a pleasant drying bitterness. Some lingering rye character and classic English hop flavor (a light blend of herbal, citrus, and wood)

Mouthfeel: low carbonation (CO2 kicked) and low to moderate body. Feels authentic and works.

Overall: this is a beer that I'm really happy to have brewed. Not exciting enough to wow people, not to any style to make it an award winner, just a nicely unique and enjoyable beer that I continue to reach for despite having a few of my favorites on tap. "Sessionable" without feeling weak or watery and interesting without pounding the taste buds into submission. Just a solidly good beer.

Monday, January 23, 2017

StarTropics 3.0

What makes a beer a beer? I don't mean to ask what beer is so much as what makes a particular brand of beer that brand.The bottle of beer in my hand is, at some level, chemically different than any other beer with the same label even if from the same six pack. At the professional level brewers work hard to have quality control so that every Budweiser tastes like a Budweiser and every Heady Topper tastes like a Heady Topper, but even then there is an acceptable level of variability.

When I first set out with the goal of making StarTropics I envisioned it as a cross between a red IPA and a Brettanomyces saison. The goal was to get a beer that had a gorgeous red color, tons of tropical fruit hop character, fruit and slight funk character from the brettanomyces, with a finish that was dry, slightly spicy, and refreshing. Over time the goal has been somewhat pared down, first transitioning to a 100% brettanomyces beer to reduce some of the funky and spicy character, then to dropping the brettanomyces all together. Today I am brewing a beer that has little in common with my original design: it is no longer intended to be red, or have a large amount of yeast derived characteristics. So is this still StarTropics or just a New England IPA that uses a hopping bill that I liked? Does any of this matter? Not really, but it's fun to think about the recipe creation process from all angles and sometimes the branding can be one part of what shapes a recipe.

This beer came out almost exactly how I had hoped for: light colored and fairly cloudy with huge hop aroma and flavor and only moderately high bitterness. The beer won (well tied) for crowd favorite at the DC Homebrewers annual BBQ competition where I got lots of great feedback. I likely won't change much about this recipe the next time I brew it except possibly to increase the dry hopping rate.

Doing a tasting after over a month in the keg, the cloudiness and hop aromas have faded some but still an enjoyable beer.
Appearance- Deep gold, moderately hazy, some hop particulate noticeable. Head is large and pillowy

Smell- Tropical fruit and pine lead the way giving - mango, papaya, resin, grapefruit. A little more typical American IPA and less complex than when fresh but still a nice mix.

Taste- Hop flavor - again tropical, light pine, citrus fruit - lead the way, some malt sweetness - not caramelly or malty as just a light sugar sweetness, followed by a moderate bitterness that builds slightly in the finish to fully balance and then overtake the sweetness.

Mouthfeel- Super smooth and silky medium body. Hard to tell how much the oats contribute versus yeast and other grains but the balance works great regardless. Carbonation is medium - the beer has been at 10 PSI in the mid 30s for a while now.

Overall - Even over a month old this beer is drinking very nicely. It's not the best NEIPA I've had (we can't all be Scott Janish) but it's one of the best hop dominated beers I have brewed.

Friday, September 16, 2016

Hawaiian Breakfast Stout (Oatmeal Stout #3)

My last two oatmeal stouts have been so successful that I've been wanting to brew another one since before the last one even kicked. Batch 2 was still going strong around the time I took a trip to Hawaii and, while my most consumed beer there was actually a hoppy blond, I felt that many of the flavors of breakfast in the islands, including luscious coconut and complex coffee, would go great in my breakfast stout, and Hawaiian Breakfast Stout was born. The recipe is largely a reconstruction of my first attempt at oatmeal stout, with the oak and coffee additions of the second attempt, plus coconut additions that were influenced by The Madfermentationist coconut-vanilla milk stout.
Racking half onto the coffee and coconut.

Brew day. Couldn't get below 80F with immersion chiller, let finish cooling overnight prior to pitching starter of Wyeast West Yorkshire in the morning. Fermentation extremely active within 12 hours.

Fermentation has dramatically slowed but large krausen remains. Added 1 oz medium toast oak cubes.

The Hula Daddy coffee before bagging
The beer is tasting very good. Racked about half to the keg and racked the other half on top of 7 oz of coconut and .75 oz Hula Daddy Red Bourbon Kona coffee. The coconut was bagged coconut slices that had a bit of a rum smell to them but tasted fairly good. They were toasted in a stainless steel pan on medium-low for a little over 10 minutes.

Racked coconut/coffee version to keg. I'm recovering from strep throat so I had a very small tasting and the results from it might not be accurate. Smell had some definite coconut while flavor seemed more the base stout with light coffee.

Finally getting to taste these without a sore throat. Base beer is surprisingly dry and a touch acidic. Hawaiian version is dominated by the coffee with the coconut not really making an appearance. Hopefully a more thorough review to come but next time I would up the amount of coconut, switch to shredded over sliced, and possibly skip the toasting.
Toasting the coconut. Toasting ended up pretty uneven with some pieces getting brown and crispy with a slight bacon-like toasty character while others stayed fairly white and tasted like very mild coconut.

Thursday, August 18, 2016

#62 Golden Ale and #63 Best Bitter Double Brew Day

Following from my last parti-gyle batch I decided to up the ante with 2 five gallon batches of low gravity beers. While both splits of my last parti-gyle were close to the expected gravities this batch had a much larger swing between the first wort pull and the second runnings/second mash. Both beers were aiming for an approximately 1.045 gravity but the first runoff (Dope Calypso a hoppy American blond) came out closer to 1.051 and the second beer (English Breakfast a would be Best Bitter, now more in the Ordinary Bitter realm) came out with just 4 gallons at just 1.034. I will need to pay closer attention to mash water amounts and sparge rates on future parti-gyles to make sure they come out a little more in line with expectations.

The special bitter. It came out fairly tasty with a nice toasty malt character and plenty of bitterness. I would have liked more citrus and spice from the First Gold hops but it was enjoyable enough. 
I stopped keeping a regular system of tracking my beers with numbers when I began kegging but, depending on how you count a beer as being distinct, this parti-gyle would make for my my 62nd and 63rd brews.

Kegged the bitter with an additional 2 oz of First Gold hops, tasting great so far.

Golden ale has taken on an infection with a bubbly pellicle on the top. Tastes fine so far but needs to be Kegged ASAP, unfortunately I was out of useable kegs.

Kegged the golden ale. Tasting has some definite apple character but not a lot of hop character all around and a touch too high bitterness and toasty malt in the finish. Will probably add keg hops to try to balance the malty/bitter character.

Not sure why I never posted this one, guess I was looking to do full tastings but never got around to it. Both beers kicked in July, only a couple months after kegging. Netiher beer was terrific, and I seem to still have a hard time nailing down these British beers with the exact characteristics I want, but both were enjoyable for what they were and gave a clear impression of what Maris Otter tastes like in a pale beer.

Two of my hobbies collide with a refreshing homebrew while I design and build guitar pedals. This is the "Golden Bitter" but it looks quite dark here between the poor lighting and the haziness from the London Ale III.

Friday, July 22, 2016

Maisonette 7.0

So I've moved straight beyond Maisonette 6.0 and directly to 7.0, what gives? 6.0 was brewed, I just didn't take great notes. It was "essentially" 75% barley (in this case Maris Otter), 20% malted spelt, and 5% sugar (turbinado). Why didn't I record it? Well, it's a complicated story that includes blending beer, stepped starters from dregs, and a beer that included a large portion of wheat extract. In the end the beer was a little lower in gravity than my typical batch but tasted pretty good and got strong responses at Homebrew Con where I was even interviewed by Basic Brewing Radio.

For 7.0 I took a few ideas (especially of using 6-row barley) from Dave Janssen's presentation on grisettes at Homebrew Con and used 6 row barley, with a blend of 4 adjuncts. Sound similar to my witbier recipe? It was actually a double mash day where the wheat influence came entirely from second runnings of the wit.

While the mash process was drastically changed from past batches the beer also under saw a slight tweak to the hop additions, still 4 oz of Mosaic but with 3.65 of them coming only post boil and in 3 separate hop steep additions of near equal amounts at 180, 140, and 120. The long whirlpool was influenced by my previous experience and Scott Janish's recommendations, while the temperatures of the whirlpool had more to do with personal experience and Jamil Zainashef's comments on Can You Brew It where he mentioned that flameout/whirlpool hops will still be above isomerization temperatures.

Fermentation was split between a starter of a repitch of 3724 for 3 gallons and 3 gallons with Jester King and Off Color dregs that had been previously used in variations of version 6.0.

Brew day

Fermentation still very active on DuPont half at 70F ambient temps. Tasting great so far, hoppy but in a juicy, fruity way, not the overly dank/hop bag character I sometimes get from Mosaic (especially when dry hopped).

Fermentation on JK/Off Colour half is much slower and beer is clearer but will give it more time. Less hops and more spice forward, good but not much Brett/funk.

It's amazing what a couple of weeks has done to these beers. The 'clean' half has had its hop bite fade substantially to the more expected juicy fruit/chamomile/pineapple character that I expect from this beer.

The 'Funk' version has much more pronounced Brett characters now with a mix of pineapple/overripe fruit and a touch of barnyard, pretty similar to most Jester King saisons I've tried. Racked both to 3 gallon kegs and added 10 psi of carbonation.

Tasting of bottled versions of each.

Straight version

Appearance: golden pale (lighter than the photo), fairly clear with a small but consistent head

Smell- Light banana, juicy fruit, light spice and citrus. Close to what I expect from this beer.

Taste/Mouthfeel- less fruit forward than expected, moderate spice, moderate body (a little too high).

Overall- less fruity and less refreshing than this beer usually finishes but still enjoyable.

Funk Version

Appearance- almost identical, less head retention.

Smell- light Brett funk, more classic hop character 

Taste/Mouthfeel- Brett funk, light sourness, some slight grape character, dry

Overall- while I had one person describe this as a "diacetyl bomb" I don't get much if any diacetyl. To me it's more funk/lightly sour/grape juice in a way that reminds me of some Jolly Pumpkin offerings.

Friday, July 15, 2016

Witbier Attempt 2 (gone sour)

Orange peels were zested with a cheese grater. Under the 17g of peel is the 10g of coriander and 1g of grains of paradise. I also added 4g of chamomile.

It's been a long time since I attempted to brew a witbier. While that beer was alright at first, it seemed to develop a metallic taste over time  and ended up not being all that enjoyable. For this attempt I hoped to use some of the advice I've learned over time, especially from Randy Mosher's great Radical Brewing. Some of those tips include using fresh citrus peel, opting for Indian coriander, and adding chamomile into the mix. I also threw in some of my own twists by including grains of paradise and including 3 types of wheat (unmalted (raw), torrified, and malted) and golden naked oats, along with 6-row barley (more on that in another post).

4 different adjuncts: bottom/right: malted wheat, left: golden naked oats, top center: torrified wheat, top right (small amount of light colored grains) unmalted (raw) wheat.
Note to self: use rice hills when brewing a wheat beer. This one got so stuck trying to runoff I ended up disconnecting the barb on the out spigot from where it attaches to the inlet under the false bottom, making sure that there was no chance of runoff. I ended up having to put the wort/grains through a double colander filtering setup. Very low efficiency rate, tons of frustration, plenty of lost wort and grains spilled everywhere, but hopefully all is not lost as I still ended up with a wort that showed moderate signs of fermentation less than 12 hours after pitching.

In the end I added 6 oz. of dry wheat malt extract to the 6 gallons of pre-boil wort to up the gravity from the drastically low 1.025 level. 

This beer seems to have gotten infected, probably time to trash the bucket. The beer has some slight off flavors with a bit of a pretzel/chemical smell in the nose and a touch of plastic in the flavor. Rather than give up on the beer already I added a few vials of blends I have been saving but didn't have any specific plans for. The contents of these vials include several commercial saison strains, Brettanomyces Lambicus, Lactobacillus Delbruekii, and BKYeast's C2 strain. While not undrinkable the beer isn't what I wanted it to be so I'm hoping these strains can improve the beer even if they take it in a very different direction.

Tasting pretty pleasant, slightly tart but with more citrus character than it had in the last tasting and no noticeable off flavors.

Gravity at 1.007. Kegged 3 gallons straight, blended the rest with the bottom of my sweet cherry lambic (mostly purée). Flavor is candied orange, bread dough, cherry pie, and low-moderate tartness.


4.5 lb
6-Row (US)
1 °L
2.0 lb
Torrified Wheat
2 °L
1.0 lb
Unmalted Wheat (BE)
2 °L
1.0 lb
Wheat Malt (DE)
2 °L
0.5 lb
Golden Naked Oats (UK)
10 °L
0.35 lb
Dry Malt Extract - Wheat
3 °L

1.0 oz
East Kent Golding (UK)
30 min


Belgian Wit Ale Yeast
White Labs WLP400



1.0 g
Grains of Paradise
5.0 min

4.0 g
Chamomile (Dried)
5.0 min

10.0 g
Coriander Seed
5.0 min

16.0 g
Orange Peel
5.0 min

Mash steps

Heat Source
Target Temp

Protein Rest
115.0 °F
15 min

Saccharification Rest
155.0 °F
60 min