Hi All,
In answer to Wardhog's question. What were you trying to do with your beer?
Here's my answer:
I was trying to reproduce my wit bier from a couple of years ago. It was spicy and a little citrusy with supporting sweet wheat malt.
Except for my swap beer I decided to change my recipe to make it more witbier like. This meant increasing the wheat malt and
using a proper Belgian wit yeast instead of the German wheat yeast I'd used previously. This has meant the swap beer it quite
tart and it's probably a bit too bitter for the style thanks to me adding the pith from the oranges. I'll probably just add the orange
rind next time. Apart from the strong citrus flavour and aroma there's a medium wheat malt flavour and medium-low coriander
and low cardamon flavour and aroma.
Speaking of the style here's the BJCP guideline I was brewing to:
16A. Witbier
Aroma: Moderate sweetness (often with light notes of honey
and/or vanilla) with light, grainy, spicy wheat aromatics, of-
ten with a bit of tartness. Moderate perfumy coriander, often
with a complex herbal, spicy, or peppery note in the back-
ground. Moderate zesty, citrusy orangey fruitiness. A low
spicy-herbal hop aroma is optional, but should never over-
power the other characteristics. No diacetyl. Vegetal, celery-
like, or ham-like aromas are inappropriate. Spices should
blend in with fruity, floral and sweet aromas and should not
be overly strong.
Appearance: Very pale straw to very light gold in color. The
beer will be very cloudy from starch haze and/or yeast, which
gives it a milky, whitish-yellow appearance. Dense, white,
moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla
character) and a zesty, orange-citrusy fruitiness. Refreshingly
crisp with a dry, often tart, finish. Can have a low wheat fla-
vor. Optionally has a very light lactic-tasting sourness. Herbal-
spicy flavors, which may include coriander and other spices,
are common should be subtle and balanced, not overpower-
ing. A spicy-earthy hop flavor is low to none, and if noticeable,
never gets in the way of the spices. Hop bitterness is low to
medium-low (as with a Hefeweizen), and doesnt interfere
with refreshing flavors of fruit and spice, nor does it persist
into the finish. Bitterness from orange pith should not be pre-
sent. Vegetal, celery-like, ham-like, or soapy flavors are inap-
propriate. No diacetyl.
Mouthfeel: Medium-light to medium body, often having a
smoothness and light creaminess from unmalted wheat and
the occasional oats. Despite body and creaminess, finishes dry
and often a bit tart. Effervescent character from high carbona-
tion. Refreshing, from carbonation, light acidity, and lack of
bitterness in finish. No harshness or astringency from orange
pith. Should not be overly dry and thin, nor should it be thick
and heavy.
Overall Impression: A refreshing, elegant, tasty, moderate-
strength wheat-based ale.
Commercial Examples: Hoegaarden Wit, St. Bernardus
Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de
Bruges), Wittekerke, Allagash White, Blanche de Bruxelles,
Ommegang Witte, Avery White Rascal, Unibroue Blanche de
Chambly, Sterkens White Ale, Bells Winter White Ale, Victory
Whirlwind Witbier, Hitachino Nest White Ale
Let me know how close I got.
And do me a favour, Don't compare my beer to Hoegaarden Wit. You'll be disappointed.
Happy beer drinking.
, yeah, don't know who would do a last minute rush job, and put the wrong number!
