I've been on the road a lot lately, but with a little help from friends, was able to get my Belgian Wit kegged and carbonated. It was my first stab at the style and while it's fairly tasty, and I've only gotten positive feedback (it's hard to get people to complain about free beer), I think I fermented it too hot. It's been a sweaty summer and I'll stick to Belgian saisons again next August since they can take 80F days without any off-flavors. There's a very slight, but burnt sulfur note I could do without. I also think it came off a little too bitter for the style, but I can always live with extra hops.
Here's the recipe. Next batch I'll try a little coriander, vanilla, and citrus. I wanted to try a clean beer this round. This was also my first wheat beer with rice hulls. Based on previous lauterings, that half pound saved me 20-30 minutes by keeping the mash from sticking.
5 gal batch
5# Belgian Pils
4# Flaked wheat
1# Flaked oats
.25# Belgian Munich
.5# rice hulls
1 oz. Liberty (4.9% AA @ 60min)
Wyeast 3944 Belgian Wit yeasr
OG: 1.044
FG: 1.013
ABV: 4.5%
As always, thanks to everyone at ELF Gardens and the Jungle Room for your help.
