I'm working on a concept beer - a 'black witbier.' The basic idea is to be a witbier but black in color (which I realize is an oxymoron), with minimal roast of course and with a heavy charge of anise to give it a strong black licorice impression in addition to coriander/orange peel. I've heard people say tangerines work particularly well for witbiers so my recipe in the making thus far is as follows:
33% flaked wheat
10% midnight wheat (550 SRM)
8% flaked oats
8% Munich II
Mash @ 153F
21 IBUs hallertau @ 60min
0.5oz of Indian coriander, zest of 6 tangerines, and 1oz star anise (crushed) at T-5 minutes before end of boil.
Ferment with WLP410 Belgian Wit II at 68F
Note I am a man who LOVES black licorice so if 1oz of star anise sounds like way too much to you... I might be in the right ballpark for my tastes
Any thoughts? Thanks!