>> Sunday, March 02, 2014
It's been a while since I've done a Witbier. Blanche de Chambly from Unibroue is one of my wife's favorite summertime beers. Not to rub it in for those in the Midwest that are dealing with another polar vortex, but the weather in Utah has been pretty nice the past week. Today it's 54F but a couple days ago it was up in the mid-60's. Given the nicer weather, I've started thinking about warm weather beers. Witbiers are refreshing with their citrus and spice notes so they're a great choice as the weather warms.
This recipe is based on the one from Brewing Classic Styles. I'm using Wyeast's Canadian/Belgian Ale Yeast which is the yeast from Unibroue.
5.0 # Dingmans Pilsner
4.125 # Flaked Wheat
1.0 # Rolled Oats
0.25 # Weyerman Munich I
Rice hulls as necessary
40.0g Hallertauer (60 min)
1.0g Dry Chamomile Flowers (5 min)
12.8g Coriander (5 min)
21.0g Bitter Orange Peel (5 min)
21.0g Sweet Orange Peel (5 min)
Wyeast 3864 Canadian/Belgian Ale
Mash at 122F for 15 min. Mash at 154F for 60 min. 90 min boil. Ferment at 68F.
This is the first batch using my new whirlpool setup. Everything went well but the flow was a little lower than I'd hoped. The hop/trub filter was relatively clean, so I think the bottleneck was the pickup tube. I'm going to try using a hop sack on the next brew and run the pickup tube without a scrubby. Everything else went fine for this brew session and the fermenter was happily bubbling away the next morning.