Waaaaay back in March we held our Recipe Roulette competition for 2017 and Chris’s Grains of Paradise Wit was crowned Champion! Part of his prize was that his recipe would be brewed by our friends at Top Rope Brewing and would be available for sale at The Cellar Bar over the summer! Pretty awesome stuff!
Here are a few photo’s from the brewday…
By all accounts it sounds like Chris’s contribution was more akin to slave labour but good fun was had by all and it way amazing to see (and drink) the end result during our August Meet! Cheers!
It will be no great surprise to you all that this months Brew of the month award goes to Chris’s Pioneer and Grains of Paradise Wit which was crowned Grand Champion at this months Recipe Roulette competition. Chris scored a mightily impressive 446 points out of possible 600 from the judges panel on the night to scoop the top prize, and I think there will be a lot of people wanting to brew this one for themselves in time for summer!
Wit beers are a Belgian Wheat ale that’s very pale and cloudy in appearance due to the high level of wheat that is used in the mash. They are always spiced, generally with coriander and orange peel but can include other spices and herbs in the background. Chris has probably gone a little ‘German’ on his recipe for the purists but this beer is so good I think we’ll let that slide on this occasion!
Chris’s recipe for the Pioneer and Grains of Paradise Wit is:
3Kg Maris Otter Pale Malt
3Kg German Wheat Malt
20g Pioneer Hops @ 60mins
25g Sweet Orange Curaçao peel @ 10mins
25g Bitter Orange Curaçao peel @ 10mins
50g Coriander seeds @ 10mins
1pkt Mangrove Jacks Bavarian Wheat Beer Yeast M20
5g Grains of Paradise (per gallon)
Chris brews on a Grainfather so used a stepped recirculation mash to mimic the complicated Mash profiles often used by German and Belgian brewers. He started with a Protein Rest for 30 minutes at 50C, followed by 30 minutes at 65C and then 30 minutes at 75C to Mash Out.
The brew was then split out into two parts and 1 gallon from the main 5 gallon batch was racked into a demi-john and Chris added the 5g of Grains of Paradise and pitched the yeast. The reported the OG was 1.065 and finished up around 1.018 to give an ABV of approximately 6.2%
The beer was fermented at 21C for 7days followed by 7days at 18C to release the banana and clove esters usually associated with this style of yeast.
Congratulations again Chris, I am looking forward to try this recipe out for myself and can’t wait for it to go on tap at the Cellar Bar in the next couple of months! Cheers!