« on: July 05, 2011, 05:30:27 PM »
A good friend asked me to brew him a wit similar to Blanche de Chambly, a Quebec beer that I'm sure most of you have not had before. Since its probably not that familiar to most of you, I know it will be hard to answer some of my questions but I'd appreciate some starting comments.
I know I won't hit it 100% the first time but I have a few questions. I'm going to use bitter orange and coriander for this and I don't want to over do it so some guidance there would be appreciated. How much is a good starting point for each (I know I can probably find recipes with this but what does the group think)? Further though, one of the comments that come up on-line when you see reviews of this beer is that it has a lemony character. Not sure if this is coming from the yeast that they use or from the use of lemon. I was thinking of using lemon grass and I asked in another post about how much but it's sort of buried in there. So, any thoughts on a good starting point if using lemon grass and how to use it? Lastly, I've read that chamomile flowers are also nice and I've ordered some. How much is a good start? I want to make a nicely layered assortment of flavours without being overly busy but am I reaching too far on this first attempt?
I also don't have any flaked wheat although I do have flaked oats and malted wheat. Can I live without the flaked wheat? Is there anything else that I could sub in?
Sorry for asking so many recipe questions lately but I've got a few yeast strains headed my way so my mind is working on about 3 different recipes at once. I'm even getting them confused in my mind (sometimes I can remember if I'm thinking about a kolsch or a saison or a stout or an APA or what?)