I want to start by saying with this recipe, I am not worried about staying true to style. Just trying something. Do a Belgian Wit without any zest or spices. Partly because the last couple I did I couldn’t get it right. Also because I’ve never used Mandarina hops and want to see what they offer. So here is my “Belgian Wit”, or whatever you would like to call it.
2.5 gallon fermenter volume BIAB
3 pounds Belgian Pilsner
2 pounds flaked wheat
.2 pounds flaked oats
Single infusion mash at 150 for 60 min
60 minute boil
.3oz mandarina at 15 minutes
.3oz mandarina at 5 min
.4oz mandarina whirlpool for 15 minutes
Wyeast 3944
OG 1.053
FG 1.012
IBU 23
Again I know the style calls for no hop aroma and the IBU’s are high for the style, and that’s fine with me. What I’m wondering, think it will taste good or not. And will it work fine with only just the late hop additions or should I have some at 60. Or are there hops that have even more orange flavor than mandarina.
2.5 gallon fermenter volume BIAB
3 pounds Belgian Pilsner
2 pounds flaked wheat
.2 pounds flaked oats
Single infusion mash at 150 for 60 min
60 minute boil
.3oz mandarina at 15 minutes
.3oz mandarina at 5 min
.4oz mandarina whirlpool for 15 minutes
Wyeast 3944
OG 1.053
FG 1.012
IBU 23
Again I know the style calls for no hop aroma and the IBU’s are high for the style, and that’s fine with me. What I’m wondering, think it will taste good or not. And will it work fine with only just the late hop additions or should I have some at 60. Or are there hops that have even more orange flavor than mandarina.