Hey guys, I'm working on the final stages of putting together a witbier for a local comp, and was wanting a bit of advice. At the moment, it's about a 12.5 litre batch (was 14, but I've since found my efficiency and scaled the recipe for what I have on hand)
1.25kg each pils and wheat
350g flaked oats
33g hallertauer hersbrucker @ 15 to go
300g orange blossom honey @ high krausen
yeast used is Wyeast 3463 Forbidden Fruit (hoegaarden yeast)
What I was debating was maybe dropping the OB honey down a bit (mainly used to add floral/citrus flavour over coriander as I don't really trust coriander seeds I can get locally), and pumping in some zest at the end of the boil - I was thinking of the zest of ~2 decent sized navel oranges, a small lemon, and maybe half a red grapefruit or so, similar to something I read on another thread.
Can anyone sort of give any advice with this one? I was also thinking about using ~300g honey in the boil, just plain old normal honey but I wasn't sure whether this would dry it out too much.
Target stats are OG1050, 12.6 IBU, 7.2EBC colour, and 5.4% ABV with a mild citrus and floral flavour. Current brewhouse efficiency is approx. 62% using BIAB.
Thanks
1.25kg each pils and wheat
350g flaked oats
33g hallertauer hersbrucker @ 15 to go
300g orange blossom honey @ high krausen
yeast used is Wyeast 3463 Forbidden Fruit (hoegaarden yeast)
What I was debating was maybe dropping the OB honey down a bit (mainly used to add floral/citrus flavour over coriander as I don't really trust coriander seeds I can get locally), and pumping in some zest at the end of the boil - I was thinking of the zest of ~2 decent sized navel oranges, a small lemon, and maybe half a red grapefruit or so, similar to something I read on another thread.
Can anyone sort of give any advice with this one? I was also thinking about using ~300g honey in the boil, just plain old normal honey but I wasn't sure whether this would dry it out too much.
Target stats are OG1050, 12.6 IBU, 7.2EBC colour, and 5.4% ABV with a mild citrus and floral flavour. Current brewhouse efficiency is approx. 62% using BIAB.
Thanks