Method Method Brewery Blog Archive

This weekend we’re brewing a special batch of beer to be ready for the birth of my first child, Emma. We decided that it’d be fun to brew up a Winter White Ale to celebrate both the upcoming season and Emma’s birthday. Both should be around Christmas.

Why white? Well, for two reasons: First, we’ve never heard of a winter witbier before so we thought it would be fun to try. However, recently I stumbled across Bell’s Winter White while searching for ideas on flavor profile. Apparently, it’s pretty good–I’ll have to try it sometime. Second, well, Emma will be white (if her presumed genetics take affect); that was Mike’s idea!

Anyway, I thought I’d put up our planned recipe:

Type: All Grain
Batch Size: 5.00 gal
Brewer: Method Brewery
Boil Size: 6.41 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

BJCP Style: 16A Witbier
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.16 %
Bitterness: 19.7 IBU
Est Color: 5.1 SRM

1.00# 	Rice Hulls (0.0 SRM)			[9.52 %]
4.50# 	Pilsner (2 Row) Bel (2.0 SRM)  	[42.86 %]
3.00# 	Wheat Malt, Bel (2.0 SRM)		[28.57 %]
1.00# 	Wheat, Flaked (1.6 SRM)		[9.52 %]
0.50# 	Honey Malt (25.0 SRM)			[4.76 %]
0.50# 	Oats, Flaked (1.0 SRM)			[4.76 %]

Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.50 lb
Sparge Water: 4.64 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH
Mash In: 75 min 	Add 13.13 qt of water at 161.4 F 	150.0 F

0.45 oz 	Northern Brewer [8.10 %] (60 min) 	Hops 	13.2 IBU
0.45 oz 	Northern Brewer [8.10 %] (15 min) 	Hops 	6.5 IBU

0.10 oz 	Ginger Root (Boil 5.0 min)
1.5  ea 	Nutmeg, Freshly Grated (Boil 5.0 min)
0.50 oz 	Orange Peel, Bitter (Boil 5.0 min)
0.75 oz 	Coriander Seed (Boil 5.0 min)

Pitch: Bavarian Wheat Yeast (Wyeast Labs #3056)

Initially we thought to put the Saaz hops in at the finish, but we decided that having the spices in the finish would be enough and would possibly become overbearing if paired with a spicy hop. Northern Brewer was chosen for a couple reasons. The first was that we already had some fresh NB kicking around. Secondly, we felt it was a good choice–maybe not a standard choice–but a good choice for a “piney” or Christmas bittering. Perhaps the standard East Kent Goldings would be too subtle? Honey malt is also out of character, but we felt it’d be a nice biscuity, sweet addition for Christmas! Lastly, we chose 3056 for our yeast because we’re trying to obtain the signature banana and clove characteristic to its finish.

We’re really looking forward to the final product. We had a lot of success with our previous witbier, so this hopefully will be even better–and more festive!