Michael Tonsmeire wrote the book on American Sour Beers. He also has a pretty slamming blog (The Mad Fermentationist). Y’all should give it a follow. Last summer he posted his Indië Wit recipe, I thought it sounded amazing. I’m not a huge IPA brewer, but I have made my share of them. Anyways I wanted a spring time beer and this is exactly what I wanted. I am very pleased on how this turned out.
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 Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 11.5 gal | 60 min | 72.4 IBUs | 3.5 SRM | 1.048 | 1.012 | 4.6 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Specialty IPA | 21 B | 1.05 - 1.085 | 1.008 - 1.018 | 40 - 100 | 5 - 40 | 2.2 - 2.9 | 3 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 11 lbs | 53.01 |
| White Wheat Malt | 5 lbs | 24.1 |
| Wheat, Flaked | 4 lbs | 19.28 |
| Acidulated (Weyermann) | 12 oz | 3.61 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Warrior | 26 g | 60 min | Boil | Pellet | 15.6 |
| Citra | 56.7 g | 20 min | Aroma | Pellet | 14.1 |
| Mosaic (HBC 369) | 56.7 g | 20 min | Aroma | Pellet | 11.5 |
| Simcoe | 56.7 g | 290 min | Aroma | Pellet | 11.6 |
| Citra | 56.7 g | 9 days | Dry Hop | Pellet | 14.1 |
| Mosaic (HBC 369) | 56.7 g | 9 days | Dry Hop | Pellet | 11.5 |
| Simcoe | 56.7 g | 9 days | Dry Hop | Pellet | 11.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Coriander Seed | 12.00 g | 5 min | Boil | Spice |
| Blood Orange Peel | 1.00 oz | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| French Saison (3711) | Wyeast Labs | 80% | 65°F - 77°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 158°F | 45 min |
Notes
| 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. |
Download
| Download this recipe's BeerXML file |
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
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