Witbier

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.