So, I did a bit of an experiment a few weeks ago, thinking some Windsor-y flavours might be ok in a wheat-y brew....
Recipe went like this:
For 18L @ O.G. 1.044:
1.90 kg Wheat Malt, Ger (3.9 EBC)
0.80 kg Pale Malt (2 Row) UK (5.9 EBC)
0.50 kg Pilsner (2 Row) UK (2.0 EBC)
0.45 kg Carafoam (3.9 EBC)
0.10 kg Acid Malt (5.9 EBC)
49 gm Hallertauer Hersbrucker [2.80 %] (90 min)
1 Pkgs Windsor Yeast (Lallemand #-)
Inspired by a weekend drinking some excellent Belgian ales, and thinking the brew was a bit lacking when I tasted it from the trial jar, I added a few bits when I kegged it, I boiled a litre or so of the beer for 15 mins with the following:
Peel of 1 grapefruit - removed using veg peeler
2 tablespoons coriander seeds
3 star anise
teaspoon ground allspice
Filtered, cooled and added to the bulk of the beer as it went in the keg. Carbed up in my new cornie and hey presto:
SUPERB
