Witbier: Difference between revisions
Created page with "== CBB Podcast == I have it as #418 in my notes but thats wrong. This podcast also talked about NZ hops/ * Uses Verdant yeast for witbier. * Makes a version with lime zest and pink peppercorn only. * Likes the pepper-citrus combo, avoids phenolic yeast flavors. * Water profile: ** Chloride: ~150 ppm, Sulfate: ~80 ppm === Whirlpool additions: === * Fresh lime zest for ~5 minutes, in bags for easy removal. * Coriander in bags, 1–1.5 g/L. * Motueka hops also in the w..." |
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* Fresh lime zest for ~5 minutes, in bags for easy removal. | * Fresh lime zest for ~5 minutes, in bags for easy removal. | ||
* Coriander in bags, 1–1.5 g/L. | * Coriander in bags, 1–1.5 g/L. | ||
* Motueka hops also in the whirlpool. | * [[Motueka]] hops also in the whirlpool. | ||
=== Fermentation & process: === | === Fermentation & process: === | ||
Latest revision as of 22:00, 26 July 2026
CBB Podcast
I have it as #418 in my notes but thats wrong. This podcast also talked about NZ hops/
- Uses Verdant yeast for witbier.
- Makes a version with lime zest and pink peppercorn only.
- Likes the pepper-citrus combo, avoids phenolic yeast flavors.
- Water profile:
- Chloride: ~150 ppm, Sulfate: ~80 ppm
Whirlpool additions:
- Fresh lime zest for ~5 minutes, in bags for easy removal.
- Coriander in bags, 1–1.5 g/L.
- Motueka hops also in the whirlpool.
Fermentation & process:
- Drops to 16°C for diacetyl rest (may be a misstatement).
- Drops to 13°C for infusion additions like dry hops or zest.
- Beers are typically 7–8 days grain to glass.