2.043kg (39.3%) German Premier pilsner malt (Weyermann)
2.043kg (39.3%) Wheat malt
424g (8.2%) Oat malt
340g (6.6%) Flaked Oats
243g (4.7%) German spelt malt
102g (2%) German acid malt
Hops & Additions
20g German Tettnang (4.5 %) Whole hops FWH
30g Czech Saaz (3.0%) Whole hops 15 mins
7g fresh orange zest 15min
7g coriander seed (ground) 15min
1 tbsp. Seville marmalade 15mins
4g pure camomile flowers at flame out
Adjusted to ‘general purpose’ as per http://www.jimsbeerkit.co.uk/water/water.html
Mash at 68 degrees for 60 minutes
Boil for 60 minutes with additions as above.
Cool to 20 degrees and pitch yeast
ABV: 5.3% ABV
IBU: 14.5 (Tinseth)
Mash efficiency: 80%
Batch Size: 20L
After visiting Bruges in May I was fascinated by how varied this
style can be. I wanted to try and emulate the fine balance of flavours that good Belgian wit beers such as ‘Blanche de Namur’ and ‘St. Bernardus Wit’ demonstrate.
I chose to include camomile in the spices as I hope it will add a herbal note without being overpowering the other additions, or the fermentation characteristics.
I’m hoping to get another version of this beer brewed with WLP410 (Belgian Wit II) and with more flaked, unmalted grist additions before the Leeds HB meet for a comparison.
Neil Gardner (Leedsbrew)