Wheat beer water profile

[Village_Taphouse]

Thanks.  I’ll check it out.

[denny]

@jeffy

@Village_Taphouse

@jeffy

It seems I haven’t made a witbier in four years, but it used to be one of my more frequent brews.  (I have this thing where I put poblano peppers in it.)
Shoot for an OG of 1.052
45% Pilsner malt
45% flaked wheat
10% oats (from the grocery store)
15 IBUs of cascades (I know it’s not traditional, but I like the citrusy flavor) one addition @ 30 minutes
At 10 minutes, add the zest of two citrus fruits (I like sour tangerines, but that’s because I used to grow them), 1 ounce of chamomile and 1.5 ounces of crushed Indian coriander.
Ferment with 3944 witbier yeast at about 65F.

This makes a good base beer for special additions.  I mentioned peppers, but you can also add grape must for an interesting beer.

How and when did you introduce the peppers when you made it?

True story:  typically Pablano peppers aren’t hot but I got some around the end of the summer and I cut them in half and was going to throw them on the grill.  After I cut them I must have touched my upper lip and it was ON FIRE.  I couldn’t believe it.  I grilled them and had some with dinner and they were indeed hot.  I talked with a ‘pepper guy’ I know and he said that any pepper can occasionally go rogue and be hot.

Peppers are roasted and peeled, then go into the fermenter.  You can read more about it in Homebrew Heroes, a very nice book by Denny and Drew.

Although you ARE a hero, the book is Homebrew All Stars. 

[jeffy]

@denny

@jeffy

@Village_Taphouse

@jeffy

It seems I haven’t made a witbier in four years, but it used to be one of my more frequent brews.  (I have this thing where I put poblano peppers in it.)
Shoot for an OG of 1.052
45% Pilsner malt
45% flaked wheat
10% oats (from the grocery store)
15 IBUs of cascades (I know it’s not traditional, but I like the citrusy flavor) one addition @ 30 minutes
At 10 minutes, add the zest of two citrus fruits (I like sour tangerines, but that’s because I used to grow them), 1 ounce of chamomile and 1.5 ounces of crushed Indian coriander.
Ferment with 3944 witbier yeast at about 65F.

This makes a good base beer for special additions.  I mentioned peppers, but you can also add grape must for an interesting beer.

How and when did you introduce the peppers when you made it?

True story:  typically Pablano peppers aren’t hot but I got some around the end of the summer and I cut them in half and was going to throw them on the grill.  After I cut them I must have touched my upper lip and it was ON FIRE.  I couldn’t believe it.  I grilled them and had some with dinner and they were indeed hot.  I talked with a ‘pepper guy’ I know and he said that any pepper can occasionally go rogue and be hot.

Peppers are roasted and peeled, then go into the fermenter.  You can read more about it in Homebrew Heroes, a very nice book by Denny and Drew.

Although you ARE a hero, the book is Homebrew All Stars. 

By either name, it is a good book and I am proud to be a part of it.
For more info on pepper beers, here’s a little article I wrote in BYO Turn Up the Heat - Brew Your Own

[denny]

@jeffy

@denny

@jeffy

@Village_Taphouse

@jeffy

It seems I haven’t made a witbier in four years, but it used to be one of my more frequent brews.  (I have this thing where I put poblano peppers in it.)
Shoot for an OG of 1.052
45% Pilsner malt
45% flaked wheat
10% oats (from the grocery store)
15 IBUs of cascades (I know it’s not traditional, but I like the citrusy flavor) one addition @ 30 minutes
At 10 minutes, add the zest of two citrus fruits (I like sour tangerines, but that’s because I used to grow them), 1 ounce of chamomile and 1.5 ounces of crushed Indian coriander.
Ferment with 3944 witbier yeast at about 65F.

This makes a good base beer for special additions.  I mentioned peppers, but you can also add grape must for an interesting beer.

How and when did you introduce the peppers when you made it?

True story:  typically Pablano peppers aren’t hot but I got some around the end of the summer and I cut them in half and was going to throw them on the grill.  After I cut them I must have touched my upper lip and it was ON FIRE.  I couldn’t believe it.  I grilled them and had some with dinner and they were indeed hot.  I talked with a ‘pepper guy’ I know and he said that any pepper can occasionally go rogue and be hot.

Peppers are roasted and peeled, then go into the fermenter.  You can read more about it in Homebrew Heroes, a very nice book by Denny and Drew.

Although you ARE a hero, the book is Homebrew All Stars. 

By either name, it is a good book and I am proud to be a part of it.
For more info on pepper beers, here’s a little article I wrote in BYO Turn Up the Heat - Brew Your Own

We were thrilled you were willing to participate.  The book would never have happened without help from you and all the other great brewers in it.