Tasting Notes
Aroma- Sweet oranges (almost orange juice like), tropical fruit and citrus hop aromas. The witbier component is a bit tough to pick up in the background, but it's there. The spices and hops are sharing the monkey bars on the playground, but the hops are the alpha of the two.
Appearance- Very cloudy, gold in color, white fluffy head that's retaining
Flavor- very large orange, tropical and citrus hop flavors, pepper, coriander, bready malt on the verge of showing some tartness, your sour heads would even think this is tart at all. It is more of a Witbier with a large hop character. The hop stand didn't add very much bitterness. Which leads to a very drinkable beer.
It is very interesting how different both batches are. they are both very similar, but the kegged beer and the bottled beer are different. Personally I believe the kegged version has much more hop flavor than the bottled version. I might need to do a side by side comparison soon and up date this post.
Recipe Specifications
--------------------------
Boil Size: 13 gal
Post Boil Volume: 12.00 gal
Batch Size (fermenter): 5.50 gal (each carboy)
Bottling Volume: 5.00 gal (each keg/bottle)
Estimated OG: 1.048 SG
Estimated Color: 3.6 SRM
Estimated IBU: 60.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.2 %
Boil Time: 60 Minutes
It is very interesting how different both batches are. they are both very similar, but the kegged beer and the bottled beer are different. Personally I believe the kegged version has much more hop flavor than the bottled version. I might need to do a side by side comparison soon and up date this post.
Recipe Specifications
--------------------------
Boil Size: 13 gal
Post Boil Volume: 12.00 gal
Batch Size (fermenter): 5.50 gal (each carboy)
Bottling Volume: 5.00 gal (each keg/bottle)
Estimated OG: 1.048 SG
Estimated Color: 3.6 SRM
Estimated IBU: 60.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.2 %
Boil Time: 60 Minutes
Grain
11 lbs. Pale Malt
5 lbs. White Wheat Malt
4 lbs. Flaked Wheat
12 oz. Acidulated Malt
Hops
26 g. Warrior (15.6% AA) @ 60 minutes
56 g. Citra (14.1% AA) @ whirlpool/hop stand
56 g. Mosaic (11.5% AA) @ whirlpool/hop stand
56 g. Simcoe (11.6% AA) @ whirlpool/hop stand
Other
1/2 tsp. Gypsum
1 tsp. Yeast nutrient
28 g. blood orange peel
6 g. Crushed whole coriander
6 g. Ground coriander
15 gal. Hamil Springs Water
3 pkg. Wyeast 3711 French Saison
Heated 7 gallons of water
Mashed at 158 degrees for 60 minutes
Raised mash temp to 170
Recirculated at mash out temp for approximately 20 minutes
Added gypsum at 60 minutes
At flame out added orange peel, coriander, and all whirlpool/hop stand hops. Whirlpooled for 20 minutes started wort chiller.
One carboy filled to 5.5 gallons
- Two yeast packs (dated 11/29/2015 & 2/8/2016)
One carboy filled to 4.5 gallons
- One yeast pack (dated 2/8/2016)
Started fermentation around 66 degrees, plugged in heat lamp and set controller to 70 degrees.
3/17/2016 - Dry Hopped both carboys
Carboy 1
28 g. Citra (14.1% AA)
28 g. Mosaic (11.5% AA)
28 g. Simcoe (11.6% AA)
Carboy 2
Carboy 2
28 g. Citra (14.1% AA)
28 g. Mosaic (11.5% AA)
28 g. Simcoe (11.6% AA)
3/26/2016
Bottled one carboy (Gold Medal winner)
Kegged other
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