David Heath ~~ I've been a homebrewer and professional brewer also a BJCP judge for over 30 years and also want to thank you for creating such a GREAT channel, it is the most pleasant and well done brewing channel on UA-cam by far and probably the only person I would follow on a recipe since that's what I enjoy most. Your recipes look very good and it's fun to listen to you and see such great production as well.
Thank you, very much appreciated. For some reason this comment was hidden from me until now, which is pretty odd but a quirk of UA-cam sadly. I am doing my best and simply make the sort of content that I would want to watch myself.
Hi David, Greetings from Mumbai. I finally brewed this recipe yesterday. Made these variations -- used a mix of pale ale malt, pilsner and vienna to make up 50% of the grist, Mandarina Bavria as FWH for a total of 15 IBUs and pitched Voss kveik at 35 deg cel. Fermentation was underway in no time at all. Looking to bottle it coming in a week (coming Sat). Will revert after tasting. Cheers and all the best
Great fix on the micro pipe low volume level! I had the same concern on my last small pipework brew and was trying to think of a good solution for the one I am doing this weekend. Now I know what to do!
I know this is an old video but I was wondering why you didn't add coriander to the recipe? I thought that was a must have spice in Belgian beers such as a wit. Really enjoy your videos
David results of my third brew of this fantastic beer this time with the Voss Kveik yeast. I kept it indoors where it is warm and in the fermenter for about 13 days before a week of cold conditioning. I bottled 10 liters on December 26th with 76 grams of sugar, very surprised how much additional yeast is generated during bottle conditioning. I put one bottle in the fridge yesterday Saturday the 5th I opened it this afternoon, very nicely carbonated with an 1.5 inch tight creamy head and just a lovely citrus nose and palate. The beer taste exactly like the name implies it's citrusy and complex without any real sweetness it just tickles the tongue with tiny bubbles and has an excellent mouth feel and no off flavors what so ever. I think it needs another week maybe two to be at it's peak... I'm very happy with this one for sure
Sounds good to me. You will find that kveik fermented beers change a lot in the first week or two then they just get cleaner as the next a weeks go on.
@@DavidHeathHomebrew Sixteen days in the bottle now... I chilled two overnight; my wife and I had them with our meal last night and in her opinion it's the best beer she has ever tasted clean, refreshing and balanced :b
Hi David. Once again thank you for all the superb content you put on youtube. Tomorrow I am going to brew this reciepe but I will add Bavarian Madarin as hops and I will also dryhop it with that. I am looking forward how it turns out.
Just took the dryhops of the beer. I added around 60g per 12l. I used once M21 yeast for 12l worth and WB06 for the other 12l. Soon I will bottle it. The smell of the almost youngbeer smells awesome!
This is amazing...hoping to scale this up to 5 gallons...noticed in the video you didn't put in lemongrass....just was wondering about that...I was thinking about using coriander maybe 15gs
Thanks Mark. It is a matter of taste really. The orange peel and lemongrass are optional but define this as a citrus orange wit rather than just a wit :)
Thanks for the outstanding videos David👍🏻 Tried this recipe, scaled it up to 21litre and it is now fermenting. I discovered afterwards the scaling function does not scale up the additions. You all probably know this but just a heads up to new brewers. Did you use the short pipes for your brew? And also I got a lot of foam on top of the top plate during mash, is this normal?
Hi Tom. That is a fault that I will report back to GF. Thanks for the info. Yes I use the short pipes mostly, this one also. With a brew like this more foam than usual is expected as its higher protein.
Hi David, thank you very much for sharing with us. This is a fantastic, beautifully drinkable beer. I made it as my second ever all-grain brew a month ago. My home brew shop had powdered packs of peel and I added them at 5 minutes. I also used lemongrass puree available locally. I can't really detect much of the orange or lemon though, it is very faint. Can I add more, or add later.
Great to hear Andrew. Yes I like this one. The flavour you mention was intended to be background. If you would like more of it then by all means add more next brew. Be careful though. Adding much more could overtake the beer and give it a “sickly” taste.
Hi David, I plan to revisit this recipe again v soon. This time, I plan to use Lallemand's Voss Kveik. Should work well I think, given its v slight tilt toward orange? What do u reckon? Cheers Ravil
Hi David. I noticed that your Mandarina Hefe has the same griest as this Orange Wit. But in this case you made a one step mash at beta's range and in the other case you made several mash steps. What are you looking for in one case and the other with this different mash techniques?? Thanks.
Hi Matias, mash steps all have their reasons. I have a video that goes through this that I think will answer your question and provide you with more useful information:- ua-cam.com/video/EfNdO1hFy9E/v-deo.html
Hello David, I was doing research to do a COW and am stuck in the water profile... I cannot find any guide on the internet, I was wondering if you could share with us the water profile you use for a Witbier. Cheers!
Hi David, big fan from Mexico. I'm considering this recipe for my next brewing. I usually brew 23 liters batch on my GF. How do you recommend to scale the orange peel and the lemon grass? And second question, for the lemon grass you buy it fresh and wash it?
Hi Miquel, if you scale it in proportion then that should work. Things like this are experimental you taste also though of course:) Yes, always fresh and washed. You can sanitize it also.
Hi David all I have for yeast at the moment are Voss Kevin and SafAle WB-06. Would either of these work for this beer? Thanks in advance for your input
David thanks for great video as always, I noticed that you bottled at 1.015 and your est FG is 1.011 is this to avoid having to prime the bottles? If so, do you know if there is a calculation available for this?
Thanks Andrew. It is something that I have experimented with. Its actually quite old school. 4-5 points usually works out BUT do keep in mind that FG is an estimate, so this can lead to issues.
Thanks for this super recipe. Got this on the Mash as I type. As its a wit and clarity isn't that important should I bother with Irish Moss? Was thinking of omitting it.
Thanks again David for your speedy reply. I decided to leave it out as when you present a Wit, everyone expects a haze these days. Used Kveik again as I was so impressed when I tried your Norwegian Farmhouse ale. Last time I followed the tradition and went for a flat beer. This time I want to bottle condition the beer so I get a bit of carbonation. At what point should I bottle the beer? After three days when the rampant fermentation is finished or should I leave it a week to clean up? Any advice is greatly appreciated!
Yes Wit should really be hazy. I would suggest leaving kveik fermented beers for a week in the fermenter. For bottling kveik can be a problem as it flocculates super hard and can get stuck on the bottom of the bottle. I add approx 5 grains of US05 yeast to each bottle as a safeguard. Hope this helps :)
Thanks so much for the advice. I have three sachets of M36, M15,and M76. I'll go for the M36. I have also bought some Espe and Skare for future brews. Have you had any experience using these Kveiks?
Hi, I would use the same mash temps, yeast nutrients. Ive never had issues with this yeast. I start fermentation at 20C. Wait for the storm fermentation to end (usually 3-5 days) and then ramp it up at 1 dec c per day until it reaches 24-25C. I usually find that by the time I hit 24-25 then fermentation has finished. Its pretty decent stuff but needs to be handled well.
2 reasons really, I like to have variety and I like to brew more often :) If I did 23/25 L batches of everything then that would really be hard to manage.
Thanks, I get it. I just didn't know if there was a problem with making a 5 gal batch. I brewed a beer the other day and it was the first time I had to use a blowoff tube.
Hello David, I know this is an older video and I hope you can reply in time, I’m brewing this tomorrow and was only able to get the mangrove Jacks M21 Should I just sprinkle on top or is there another method you would recommend? Thanks I’m a novice brewer lol
Sorry Phil, it has been busy at this end. I suggest sprinkling on top during transfer and adding more wort on top. I add the yeast after I have transferred afew litres. Hope this helps :)
David Heath thanks! I did this recipe and unfortunately the metal cage part of the filter dislodged from the black rubber piece that connects to the pump inlet. Needless to say I had a horrible clog and had to shift over to my boil kettle to finish the brew. I think in the future I will be using a hop spider for any boil additions. Nothing I did freed up the clog. And when I pulled it apart the lemongrass had completely clogged the recirculation tube 🙁.
+Kevin Dillon Ouch, sorry to hear that Kevin. Ive used an ss circlip on mind and tested it in a whirlpool with a drill and it holds well. Ive also secured the cap end with ss mesh. So far so good. Pipe wise a thin stick will fix 99%. I found plant canes to be the best solution there. Hope this helps for the future.
Hi David, I'm curious what calculator you used to derive the numbers. Asking because when I plug everything into Brewfather with 75% brewhouse efficiency I get OG 1.041, FG 1.010 & ABV 4.1%. Kind of splitting hair but I'm guessing you used the Grainfather app which provides slightly different results than Brewfather.
Hi David. This recipe looks amazing! I managed to buy some Framgaden kveik from the facebook group you referred to in one of your other videos. However I have never made a starter before and I see in other videos that you should make the starter 1-2 days in advance? Do kveik require that much time? and how much kveik yeast should I add to the starter? What temperature should the starter maintaine? Do you use "spray malt" in the starter?
Brilliant :)! Got alot of my questions answered. Only remaining one is the amount of yeast to put into the starter? I think I will receive a small pipe with kveik yeast, can I use the whole thing to this batch size?
Any tips for milling wheat malt. Not having much luck. Very low efficiency when I tried this recipe as my milling was no good. Just can't seem to get it to work.
Hi David, great video. I was wondering about orange peel - why is it that the "don't add fruit while it's boiling" rule of thumb doesn't apply for it? What would happen if it was added as per the dry hopping?
You must have changed the tube for a longer version with the micro pipework - mine won't reach the grain bed like yours. Do you know what size it is? Thanks.
Really? How do you get it to reach the grain bed? Mine doesn't get anywhere near it and just dangles. Not so good as it means the liquid goes down the hole in the middle.
Hmm thats not the experience that I had. I would remove the glass plate and move the pipe then. It will dangle, no worries there. For extra efficiency move the pipe from time to time.
Erik Schmidt You can, then just add up the two peels here and match that. The problem is then you dont know what you will get. Homebrew stores sell sweet and bitter types cheaply.
Just brewed this but I missed the fact you'd added the peel 5 mins from the end of the boil. I put mine in at the beginning along with the hops. Is it ruined?
Sorry to bother you again, but I’m also wondering about the sparge? You didn’t mention nor was it in the video. The Grainfather app shows a sparge? Can you help me out? Thanks
@@DavidHeathHomebrew Thanks David, you videos are very much appreciated here in Canada !!! If I want to make a 19L instead of a 12L, do I just need to scale everything accordingly?
Thanks Michel, great to hear :) When scaling recipes not everything is simple maths sadly. I have a guide here that covers the process:- Resizing Grainfather recipes using the recipe tools ua-cam.com/video/EiGUQgW2xmI/v-deo.html
david I live in argentina and unfortunately we dont have many different type of hops so I need your help we have : cascade/ nugget/ hallertau/ celeia/ zeus/ styrian g./ amarillo/ equinox/ idaho 7/ mandarina bavaria/ chinook/ citra/ mosaic/ saaz/ columbus/ willamette/ centennial/ Bullion/ bravo/ golding/ fuggles and cluster what I can use for this recipe? thaks you are grat!!
Thank you :) Recipes like this work well with European hops, so from your list hallertau/ goldings/ man bav/ saaz/ fuggles. Charts like this one are very useful:- www.brew365.com/hop_substitution_chart.php
@@DavidHeathHomebrew thanks mate, will do! Its very hard to find even citra at the moment! I couldn't find anything online for substitutes, so it is great to hear from the brewer themself a recommendation! Am settling for the current small batch recipe to prove to friends its worth scaling this recipe to keg size again! Will you have a lockdown where you are, and what will you do?! Thanks for making such a large effort for these videos - they are fantastic!
When did people add the Lemongrass? There is no reference to this in the video. If you add it in the fermenter should I freeze it first to kill off anything then chop up and dump it in there?
Hi David, So it is! I missed the lemongrass in the boil, is it too late to add now it’s in the fermenter? I’m 5 days in. Maybe boil it for 5, let it cool then add the liquid or is that too risky? Bit of a noob so sorry for the q’s :)
No problem at all Paul. I would leave it «as is» personally now. The lemon grass must be boiled. You could take a small amount of the wort, boil it for five mins, cool it and then add.
What does the pipework have to do with efficiency? If the wort recirculates through the grain bed without getting stuck, then there's no need for overflow and there's no hit in efficiency. Unless I'm missing something...
I'm not David, but I looked into this issue some time ago. A Witbier can be brewed with a wide variety of hops, but German noble hops are recommended for their gentle, clean, bittering character. It may sound intuitive to use a citrus-forward hop (e.g., many of the north american varieties) but it doesn't really work as that may overpower the subtle spice flavors that make this beer style special.
Hi, I use it for all my brews to ensure the correct temperature. You can buy them from homebrew stores and places like ebay. Temperature will be determined by the yeast that you use, most companies will provide this on the actual yeast or within a technical data sheet for the yeast that can be found online.
David Heath ~~ I've been a homebrewer and professional brewer also a BJCP judge for over 30 years and also want to thank you for creating such a GREAT channel, it is the most pleasant and well done brewing channel on UA-cam by far and probably the only person I would follow on a recipe since that's what I enjoy most. Your recipes look very good and it's fun to listen to you and see such great production as well.
Thank you, very much appreciated. For some reason this comment was hidden from me until now, which is pretty odd but a quirk of UA-cam sadly. I am doing my best and simply make the sort of content that I would want to watch myself.
A pleasure to watch you brewing - thank you for sharing.
+Cletric very glad you like it :)
Hi David, Greetings from Mumbai. I finally brewed this recipe yesterday. Made these variations -- used a mix of pale ale malt, pilsner and vienna to make up 50% of the grist, Mandarina Bavria as FWH for a total of 15 IBUs and pitched Voss kveik at 35 deg cel. Fermentation was underway in no time at all. Looking to bottle it coming in a week (coming Sat). Will revert after tasting. Cheers and all the best
Thanks Ravil. I hope you enjoy it, let me know :)
Thank you Dave. This looks like a great summer ale for warm afternoons in the garden.
+Piotr Czarny Its particularly good then, though I love it during any season :)
French wheat beers can also be wonderful. They used to sell one called Ardwen in Systembolaget here in sweden that was really great.
Very true :)
Great fix on the micro pipe low volume level! I had the same concern on my last small pipework brew and was trying to think of a good solution for the one I am doing this weekend. Now I know what to do!
Great stuff :)
I don’t quite understand why the efficiency would be lower if the overflow pipe sticks out?
Could someone enlighten me please?
Its all about flow
A cracking looking brew day love the look of the beer cheers
🍻🍻🍻
I know this is an old video but I was wondering why you didn't add coriander to the recipe? I thought that was a must have spice in Belgian beers such as a wit.
Really enjoy your videos
A question of taste really. Different commercial versions have it and many do not. Its not a must :)
David results of my third brew of this fantastic beer this time with the Voss Kveik yeast. I kept it indoors where it is warm and in the fermenter for about 13 days before a week of cold conditioning. I bottled 10 liters on December 26th with 76 grams of sugar, very surprised how much additional yeast is generated during bottle conditioning.
I put one bottle in the fridge yesterday Saturday the 5th I opened it this afternoon, very nicely carbonated with an 1.5 inch tight creamy head and just a lovely citrus nose and palate. The beer taste exactly like the name implies it's citrusy and complex without any real sweetness it just tickles the tongue with tiny bubbles and has an excellent mouth feel and no off flavors what so ever.
I think it needs another week maybe two to be at it's peak... I'm very happy with this one for sure
Sounds good to me. You will find that kveik fermented beers change a lot in the first week or two then they just get cleaner as the next a weeks go on.
@@DavidHeathHomebrew Sixteen days in the bottle now... I chilled two overnight; my wife and I had them with our meal last night and in her opinion it's the best beer she has ever tasted clean, refreshing and balanced :b
Awesome to hear! :)
Hi David. Once again thank you for all the superb content you put on youtube. Tomorrow I am going to brew this reciepe but I will add Bavarian Madarin as hops and I will also dryhop it with that. I am looking forward how it turns out.
Hi Lukas, Awesome, thanks for the feedback :) Let me know what you think of the recipe after some taste tests :)
Sure I will. M21 is going nuts :-)
Just took the dryhops of the beer. I added around 60g per 12l. I used once M21 yeast for 12l worth and WB06 for the other 12l. Soon I will bottle it. The smell of the almost youngbeer smells awesome!
Sounds on track :)
This is amazing...hoping to scale this up to 5 gallons...noticed in the video you didn't put in lemongrass....just was wondering about that...I was thinking about using coriander maybe 15gs
Thanks Mark. It is a matter of taste really. The orange peel and lemongrass are optional but define this as a citrus orange wit rather than just a wit :)
Thanks for the outstanding videos David👍🏻 Tried this recipe, scaled it up to 21litre and it is now fermenting. I discovered afterwards the scaling function does not scale up the additions. You all probably know this but just a heads up to new brewers. Did you use the short pipes for your brew? And also I got a lot of foam on top of the top plate during mash, is this normal?
Hi Tom. That is a fault that I will report back to GF. Thanks for the info. Yes I use the short pipes mostly, this one also. With a brew like this more foam than usual is expected as its higher protein.
Hi David, thank you very much for sharing with us. This is a fantastic, beautifully drinkable beer. I made it as my second ever all-grain brew a month ago. My home brew shop had powdered packs of peel and I added them at 5 minutes. I also used lemongrass puree available locally. I can't really detect much of the orange or lemon though, it is very faint. Can I add more, or add later.
Great to hear Andrew. Yes I like this one. The flavour you mention was intended to be background. If you would like more of it then by all means add more next brew. Be careful though. Adding much more could overtake the beer and give it a “sickly” taste.
@@DavidHeathHomebrew I see. It is exactly perfect then! I have much to learn. Thank you for your guidance.
Hi David, video doesn't show that you add Lemon Grass. Was Lemon Grass fresh or dried? Which one is better?
Go fresh. Add it to a little vodka to clean and infuse for up to a week. Then just add the vodka to the final beer in bulk.
Hi David, I plan to revisit this recipe again v soon. This time, I plan to use Lallemand's Voss Kveik. Should work well I think, given its v slight tilt toward orange? What do u reckon?
Cheers Ravil
Hi Ravil, yes ive used Voss with this recipe and it worked very nicely :)
Hi David.
I noticed that your Mandarina Hefe has the same griest as this Orange Wit. But in this case you made a one step mash at beta's range and in the other case you made several mash steps.
What are you looking for in one case and the other with this different mash techniques??
Thanks.
Hi Matias, mash steps all have their reasons. I have a video that goes through this that I think will answer your question and provide you with more useful information:- ua-cam.com/video/EfNdO1hFy9E/v-deo.html
Hello David,
I was doing research to do a COW and am stuck in the water profile... I cannot find any guide on the internet, I was wondering if you could share with us the water profile you use for a Witbier.
Cheers!
I would suggest going with a balanced profile. Brewfather has one for example.
Hi David. Thank you for another excellent video. I didn't see you add the lemon grass in your video. Is it there? Thank you.
Hi Guna. It was optional and unfilmed sadly.
I see. How wld u prepare the lemongrass? Just let whole stalks steep in the wort for the last 10 minutes? Cheers!
Yes that will work :)
Cool. Thanks. Look forward to more videos! Take care
Thank you :)
Hi David, big fan from Mexico.
I'm considering this recipe for my next brewing. I usually brew 23 liters batch on my GF. How do you recommend to scale the orange peel and the lemon grass? And second question, for the lemon grass you buy it fresh and wash it?
Hi Miquel, if you scale it in proportion then that should work. Things like this are experimental you taste also though of course:) Yes, always fresh and washed. You can sanitize it also.
@@DavidHeathHomebrew thaks David, I'll share my results!
Hi David all I have for yeast at the moment are Voss Kevin and SafAle WB-06. Would either of these work for this beer? Thanks in advance for your input
Yes, the WB-06 would work nicely.
Beer looks great, love a Wit, hope the Kveik works as well as it sounds
🍻🍻🍻
David thanks for great video as always, I noticed that you bottled at 1.015 and your est FG is 1.011 is this to avoid having to prime the bottles? If so, do you know if there is a calculation available for this?
Thanks Andrew. It is something that I have experimented with. Its actually quite old school. 4-5 points usually works out BUT do keep in mind that FG is an estimate, so this can lead to issues.
Thanks for this super recipe. Got this on the Mash as I type. As its a wit and clarity isn't that important should I bother with Irish Moss? Was thinking of omitting it.
Thank you. Up to you really, its just haze but it depends on how much you want :)
Thanks again David for your speedy reply. I decided to leave it out as when you present a Wit, everyone expects a haze these days. Used Kveik again as I was so impressed when I tried your Norwegian Farmhouse ale. Last time I followed the tradition and went for a flat beer. This time I want to bottle condition the beer so I get a bit of carbonation. At what point should I bottle the beer? After three days when the rampant fermentation is finished or should I leave it a week to clean up? Any advice is greatly appreciated!
Yes Wit should really be hazy. I would suggest leaving kveik fermented beers for a week in the fermenter. For bottling kveik can be a problem as it flocculates super hard and can get stuck on the bottom of the bottle. I add approx 5 grains of US05 yeast to each bottle as a safeguard. Hope this helps :)
Thanks so much for the advice. I have three sachets of M36, M15,and M76. I'll go for the M36. I have also bought some Espe and Skare for future brews. Have you had any experience using these Kveiks?
Great, no problem. Skare I have. Its nice and clean, lager like.
Hi David, what temps would you mash and ferment had you used the M21 instead? I read a lot that M21 stalls.
Hi, I would use the same mash temps, yeast nutrients. Ive never had issues with this yeast. I start fermentation at 20C. Wait for the storm fermentation to end (usually 3-5 days) and then ramp it up at 1 dec c per day until it reaches 24-25C. I usually find that by the time I hit 24-25 then fermentation has finished. Its pretty decent stuff but needs to be handled well.
Hi David, this looks a fantastic beer. Would you always recommend a mash out? and what are the main reasons for this?
All the best 🍺
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Another great video David, I am not a big fan of wit beers, but this I will try one day I hope :)
🍻🍻🍻
David, great video. But I don't understand why make a small batch?
2 reasons really, I like to have variety and I like to brew more often :) If I did 23/25 L batches of everything then that would really be hard to manage.
Thanks, I get it. I just didn't know if there was a problem with making a 5 gal batch. I brewed a beer the other day and it was the first time I had to use a blowoff tube.
Hi David, did you coldcrash this beer before bottling or do you not think it's worth it considering all the wheat malt? Thanks as ever!
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Hello David, I know this is an older video and I hope you can reply in time, I’m brewing this tomorrow and was only able to get the mangrove Jacks M21
Should I just sprinkle on top or is there another method you would recommend? Thanks
I’m a novice brewer lol
Sorry Phil, it has been busy at this end. I suggest sprinkling on top during transfer and adding more wort on top. I add the yeast after I have transferred afew litres. Hope this helps :)
David Heath thank you very much Sir! I appreciate it!
Great video David! I want to brew this recipe but I want to double it. Should I also doubled the orange peel and lemongrass quantities?
+Kevin Dillon Yes, just don't double the hops. I would suggest using a recipe creator to calculate those. Everything else can be doubled.
David Heath thanks! I did this recipe and unfortunately the metal cage part of the filter dislodged from the black rubber piece that connects to the pump inlet. Needless to say I had a horrible clog and had to shift over to my boil kettle to finish the brew. I think in the future I will be using a hop spider for any boil additions. Nothing I did freed up the clog. And when I pulled it apart the lemongrass had completely clogged the recirculation tube 🙁.
+Kevin Dillon Ouch, sorry to hear that Kevin. Ive used an ss circlip on mind and tested it in a whirlpool with a drill and it holds well. Ive also secured the cap end with ss mesh. So far so good. Pipe wise a thin stick will fix 99%. I found plant canes to be the best solution there. Hope this helps for the future.
Hi David, I'm curious what calculator you used to derive the numbers. Asking because when I plug everything into Brewfather with 75% brewhouse efficiency I get OG 1.041, FG 1.010 & ABV 4.1%. Kind of splitting hair but I'm guessing you used the Grainfather app which provides slightly different results than Brewfather.
Hi David. This recipe looks amazing! I managed to buy some Framgaden kveik from the facebook group you referred to in one of your other videos. However I have never made a starter before and I see in other videos that you should make the starter 1-2 days in advance? Do kveik require that much time? and how much kveik yeast should I add to the starter? What temperature should the starter maintaine? Do you use "spray malt" in the starter?
No need to make a starter in the same way. Check out my Norwegian farmhouse ale playlist. I cover starters there :)
Brilliant :)! Got alot of my questions answered. Only remaining one is the amount of yeast to put into the starter? I think I will receive a small pipe with kveik yeast, can I use the whole thing to this batch size?
Kveik in general is pitched at 7g per 23L compared to regular yeast being 10g.
David Heath Many thanks :-) cant wait to get started with this one :)
Any tips for milling wheat malt. Not having much luck. Very low efficiency when I tried this recipe as my milling was no good. Just can't seem to get it to work.
Should be the same as anything else. You could try wet milling, see if that helps.
Nice video again David.
A question: what is "13.92 g / 0.49 oz Archer [4.30 %] "?? a liquour???
Sorry but I can not get translation for it.
TY!!
+Fernando López Angulo Archer are hops :) You can use any British or German hops there really :)
David Heath Thank you! 👌
By the way David...I am going to make this recipe, so...what is the best water profile for this beer? TY!
@@DavidHeathHomebrew Any recommendations on which hops would be a good substitute? I can't get my hands on Archer.
Sure. Something British or German that is dual purpose or not just a bittering hop will do the job nicely :)
really informative videos, keep it up. I noticed you don't rehydrate your yeast or yeast nutrient. some swear by it, what are your thoughts? thanks
.
Another great video David. Cheers
🍻🍻🍻
Hi David, great video. I was wondering about orange peel - why is it that the "don't add fruit while it's boiling" rule of thumb doesn't apply for it? What would happen if it was added as per the dry hopping?
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You must have changed the tube for a longer version with the micro pipework - mine won't reach the grain bed like yours. Do you know what size it is? Thanks.
+ESL KidStuff Its just the standard tube
Really? How do you get it to reach the grain bed? Mine doesn't get anywhere near it and just dangles. Not so good as it means the liquid goes down the hole in the middle.
Hmm thats not the experience that I had. I would remove the glass plate and move the pipe then. It will dangle, no worries there. For extra efficiency move the pipe from time to time.
oh ok! So it's not necessary to keep the glass plate in place during the mash? Thanks for your help by the way!
ESL KidStuff The glass plate keeps the heat some but in this case you can do without it.
Hi, how much fresh orange peel would you use? Or do you recommend not using fresh peel?
Erik Schmidt You can, then just add up the two peels here and match that. The problem is then you dont know what you will get. Homebrew stores sell sweet and bitter types cheaply.
Just brewed this but I missed the fact you'd added the peel 5 mins from the end of the boil. I put mine in at the beginning along with the hops. Is it ruined?
+Mark Thompson No, what this will do is kill the flavour of the orange peel. So it will be like you never added it.
Sorry to bother you again, but I’m also wondering about the sparge? You didn’t mention nor was it in the video. The Grainfather app shows a sparge? Can you help me out? Thanks
No problem Phil. Yes you should sparge. Check out this guide:- ua-cam.com/video/Vh0NPtFoAHw/v-deo.html
David Heath thanks again David, i appreciate you taking the time to respond to my questions! Very excited to brew this today! Cheers 🍻
@@philcordeiro288 Hope you enjoy it as much as I do! :)
Hello David, which type of lemon grass are you using, fresh, dried, paste or liquid?
Ive tried all of those except paste. Liquid is great if you can get a concentrate.
@@DavidHeathHomebrew Does 18 g in your recipe is the equivalent in all types? What type do you use when you specify 18 g? Thanks.
That is for fresh really.
@@DavidHeathHomebrew Thanks David, you videos are very much appreciated here in Canada !!! If I want to make a 19L instead of a 12L, do I just need to scale everything accordingly?
Thanks Michel, great to hear :) When scaling recipes not everything is simple maths sadly. I have a guide here that covers the process:- Resizing Grainfather recipes using the recipe tools ua-cam.com/video/EiGUQgW2xmI/v-deo.html
Awesome video!!!!
Gotta agree!
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david I live in argentina and unfortunately we dont have many different type of hops so I need your help
we have :
cascade/ nugget/ hallertau/ celeia/ zeus/ styrian g./ amarillo/ equinox/ idaho 7/ mandarina bavaria/ chinook/ citra/ mosaic/ saaz/ columbus/ willamette/ centennial/ Bullion/ bravo/ golding/ fuggles and cluster
what I can use for this recipe?
thaks you are grat!!
Thank you :) Recipes like this work well with European hops, so from your list hallertau/ goldings/ man bav/ saaz/ fuggles. Charts like this one are very useful:- www.brew365.com/hop_substitution_chart.php
thaks!!! you are great!
Thank you :)
Hi David. Im gonna try this recipe since my wife is a massive fan of Wit. But how do you treat the lemon grass? Do you chop it up or slice it?
Chop it up :)
David, wondering how you added the lemon grass to this that's in your recipe?
Add it afew days before bottling for a nice clean and fresh effect :)
David Heath cheers
Hey David, what is the co2 volume you used for this beer?
I went at 2.4 personally for this one
@@DavidHeathHomebrew thanks
and what would be a good serving pressure?
Hi David, do you recommend using rice hulls for this recipe?
Hey Adam, It wont hurt :) It should not be needed though if your grain crush is not so fine.
David thanks for the info! That makes me feel better, because I’m brewing this recipe today. 😁
Hope it went well Adam :)
mashed in, then t° up immediately to the mashout and mashout for 10 minutes? or what are the time scheduled?
Raino Erlich mash in for 60 mins, mash out 10 mins :)
Hey David, do you have an alternative hop you would recommend for archer?
Hi Ben, Try EKG or Fuggles.
@@DavidHeathHomebrew thanks mate, will do! Its very hard to find even citra at the moment! I couldn't find anything online for substitutes, so it is great to hear from the brewer themself a recommendation! Am settling for the current small batch recipe to prove to friends its worth scaling this recipe to keg size again!
Will you have a lockdown where you are, and what will you do?! Thanks for making such a large effort for these videos - they are fantastic!
When did people add the Lemongrass? There is no reference to this in the video. If you add it in the fermenter should I freeze it first to kill off anything then chop up and dump it in there?
Hi Paul, Its in the recipe as a 5 minute boil item :)
Hi David, So it is! I missed the lemongrass in the boil, is it too late to add now it’s in the fermenter? I’m 5 days in. Maybe boil it for 5, let it cool then add the liquid or is that too risky? Bit of a noob so sorry for the q’s :)
No problem at all Paul. I would leave it «as is» personally now. The lemon grass must be boiled. You could take a small amount of the wort, boil it for five mins, cool it and then add.
Thanks David. I think I’ll probably leave it. It tastes great when I’ve sampled so wont risk anything.
Sounds best to me. Hope you enjoy it :)
What does the pipework have to do with efficiency? If the wort recirculates through the grain bed without getting stuck, then there's no need for overflow and there's no hit in efficiency. Unless I'm missing something...
odorgasm i was thinking the same thing. Can someone please explain?
odorgasm There will always be overflow to start with :)
odorgasm There will always be overflow, generally to start with in the mash.
David Heath Oh! Didn't realise that, thanks
Hi David, what hop would you recommend as I don't believe the hop you used is available in the U.K.
I'm not David, but I looked into this issue some time ago. A Witbier can be brewed with a wide variety of hops, but German noble hops are recommended for their gentle, clean, bittering character. It may sound intuitive to use a citrus-forward hop (e.g., many of the north american varieties) but it doesn't really work as that may overpower the subtle spice flavors that make this beer style special.
You mean like Hallertau Hersbrucker etc?
Exactly! The style calls for earthy, herbal noble hops. That's what I've used, and what witbier recipies call for.
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Did you add any carbonation sugar? If so, how much?
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how is this ready to drink in a week? How are you carbing it up?
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The one person who disliked got a bad orange .
Could be Ken :)
Hi David, for how long do you use the heat-belt on the fermentation, and at what degrees. Where can i purchase something like that.
Hi, I use it for all my brews to ensure the correct temperature. You can buy them from homebrew stores and places like ebay. Temperature will be determined by the yeast that you use, most companies will provide this on the actual yeast or within a technical data sheet for the yeast that can be found online.
Thanx David, so the heat-belt is used during the whole fermentation or only in the beginning
This looks very do-able for me....you didn't mention/show any sparge this time?
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I missed FB kveik 'distribution' queue. Could someone be so kind and send me some? Please ? :)
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