Strange Wit (Batch 02): Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was my second batch of Strange Wit, a wild witbier inspired by Jolly Pumpkin Calabaza Blanca.

The recipe for the full batch is as follows:

Batch Number: 52
Brew Date: November 24, 2012
Bottle Date: Not recorded
Batch Size: 5 Gallon
OG: 1.045 (estimate)
FG: 1.002 (estimate)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 16.6
ABV: 5.6%
SRM: 3.4

Mash: Single infusion at 152*F for 60 minutes

Boil: 60 minute

Fermentables

4lb 8oz Pilsner Malt
4lb 0oz Wheat, Flaked
1lb 0oz Oats, Flaked
0lb 4oz Munich Malt

0lb 4oz Rice Hulls

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

0.5oz Citra (pellet, 12.4 AAU) at 15 minutes
0.5oz Citra (pellet, 12.4 AAU) at 5 minutes

Other
Whirlfloc
Yeast Nutrient

0.25oz Coriander at 5 minutes

0.25oz Dried Orange Peel (Bitter) at 5 minutes

Yeast

Wyeast Belgian Witbier (WY3944)

Dregs, as identified below

Notes

11.24.2012: After pitching the starter yeast, I also added dregs from bottles of Cantillon Gueuze (2011) and Ambrosia Citrine (Batch 1).

11.26.2012: Added the dregs from bottles of Cantillon Lou Pepe Kriek (2009) and Tilquin Gueuze (2012).

12.03.2012: Added the dregs from a bottle of Jolly Pumpkin Calabaza Blanca (2011).

Repeating Numbers: Recipe & Tasting Notes

Review written on July 23, 2014.  Set to publish to original brew date to keep time order of posts.

It's been nearly two years since I brewed this beer, but am starting the process of getting some of my old saison recipes onto the blog.  This was the first beer that I brewed using grown up Hill Farmstead dregs.  The original yeast came from Arthur, Clara, and Vera Mae, as detailed in the recipe for batch one of Demeter Auran, which was the second generation of this blend.

The beer was based on the clone recipe of Stone 02.02.02 Vertical Epic.  We were doing the tasting and had all except that one, and I really didn't want a huge witbier, so I opted to use this blend instead.  My notes on the batch aren't the best (seems to be a mix-up somewhere between it being 2.5 and 3.5 gallons, though I think the latter, so the gravity and ABV probably aren't too accurate).  Given that my notes so I bottled 3.5 gallons and the yield in bottles supports that, I'm guessing there was a mixup somewhere and the gravity is for a 3.5 gallon batch, so I've adjusted that from what I originally had.  Aside from that, I still wanted to get some thoughts down since after this, I've only got a single bottle left.

Appearance: Clear light golden with ample carbonation and very nice retention of a fluffy white head.

Aroma: A bit of sulfur on the front end, followed up with a touch of orange and faint lemon.

Flavor: Moderate generic citrus with a touch of backing wheat.  Mild lemon and a faint tartness.

Body: Very light and crisp.  A bit tart through the finish.  Plenty of carbonation.

Overall: Has certainly fallen off since the first 3-12 months that I had it.  Still a good beer, but doesn't really pop at this point.

The recipe for the full batch is as follows:

Batch Number: 51
Brew Date: November 21, 2012
Bottle/Keg Date: December 9, 2012
Batch Size: 3.5 Gallon
OG: 1.053
FG: 1.002 (estimate)
Fermentation Temperature: 65-70*F
IBU: 29.2
ABV: 6.7% (est.)
SRM: 3.2

Mash: Single infusion for 60 minutes at 148*F.
Boil: 60 minute

Fermentables

3lb 12oz Pale Malt
3lb Red Wheat (Torrified)

8oz Flaked Oats

Salts & Water
I wasn't really dealing with water chemistry at this point, so just would have been filtered Alexandria, Virginia water with 5.2 buffer.

Hops

0.5oz Chinook (11.0 AAU) at 60 minutes

Other

.14oz Bitter Orange Peel at flameout

.12oz Coriander at flameout

.09oz Sweet Orange Peel at flameout

.01oz Black Pepper at flameout

Yeast

Hill Farmstead dreg mixture mentioned above

Notes

Femented in a bucket.  Got approximately 3.5 gallons.  Gave 30 seconds of oxygen.

12.09.2012 -- Bottled approximately 3.5 gallons with 2.7oz of cane sugar, aiming for 2.5 volumes of carbonation.  Yield was 17 Jolly Pumpkin-style 750mL bottles.  Initial taste is quite lemony with a bit of coriander and orange in the background.  Slight spice.  Very mild acidity.