The witbier is done, and it is just fabulous. The result of my efforts was an amazingly refreshing, flavorful brew. The color is a gorgeous wheat gold, and the mouthfeel is just wonderful. Thanks to some oatmeal in the grist, a somewhat unconventional ingredient in witbiers, the beer has nice head retention, excellent lacing, and a creamy yet crisply dry and refreshing mouthfeel. The carbonation is wonderful, for the beer is wholly effervescent but the bubbles are finer and incredibly pleasant. As for flavor, this guy is delish. It carries all of the usual notes of a witbier, a nice subtle fruity profile with clove and banana esters complimented by coriander and fresh citrus. The ginger added more depth to the flavor, with a dry, unsweetened ginger ale-like finish. So, while this beer is definitely totally within the conventions of witbiers, it offers lots of interest to the palate, much of which is reminiscent of more complex Belgian-style ales. The particular strain of Wyeast that I used for the recipe may have something to do with this as well, as it is often used for Belgian specialty ales. I am so proud right now, for this is my FIRST ORIGINAL RECIPE. Come by and taste some, and if you don't catch it now, it is VERY likely that I will be brewing it again this summer.
As for a couple of other quick updates, the lager has now been cold conditioning for about 3 weeks, and I feel I might need to do something about that. I need only to acquire some more bottles and get that thing carbonated and ready for drinking. It will certainly be refreshing and offer an option to those who care more about carbs than they do about living life...but I digest. Right now, my next adventure is to develop a recipe for the Sam Adams Longshot competition. The category for is specialty beers, so I will really be able to get those creative juices flowing! More to come on that soon...I keep that contest in mind as I look forward to my next trip to the homebrew store. It's going to be about time to make the trip soon! I already have a shopping list going for it. Perhaps I will venture there tomorrow, since I am off work :)
Prost. Sunny's Ginger Wit (aka Jeff's Birthday Wit) ftw.
As you can see, I am very excited about my witbier. I have just brewed and pitched the yeast (my first experience with liquid yeast culture, Wyeast 3463). I am really excited for this, my first original recipe. I already can't wait for it to be done...I have a feeling that it will taste delicious and refreshing, and it is likely that I will be brewing it again sometime during the summer. I know what you're thinking, what could be so special about this witbier? Let's just say that it takes the conventions of a witbier and expands them, without defying them. Sunny's Ginger Wit, as I am calling it, will be ready to drink in about three weeks. The really awesome thing about the release date is, if all goes according to plan, we should be cracking this batch open on my birthday, April 17th. That is pretty cool.
I can't wait to taste the fruit of my mental and physical labors!
Prost,
Der Braumeister
Prost. Sunny's Ginger Wit (aka Jeff's Birthday Wit) ftw.
