The following beer recipe is featured in the January/February 2014 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Every year, professional breweries team up with AHA members to brew a homebrew recipe on a commercial scale to enter the Great American Beer Festival (GABF) Pro-Am Competition. In 2013, homebrewer Jeff Gladish teamed up with Cigar City Brewing to brew his poblano Belgian witbier, a recipe he has been brewing since 2001. It earned Gladish and Cigar City the gold in the 2013 GABF Pro-Am competition.
The full story of Gladish's experience, as well as the silver and bronze 2013 GABF Pro-Am recipes, are featured in the article "Synergistic Sipping: Amateurs, Pros Collaborate at GABF Pro-Am" (January/February 2014 Zymurgy). Access this Zymurgy issue instantly online!
The following beer recipe is featured in the January/February 2014 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Every year, professional breweries team up with AHA members to brew a homebrew recipe on a commercial scale to enter the Great American Beer Festival (GABF) Pro-Am Competition. In 2013, homebrewer Jeff Gladish teamed up with Cigar City Brewing to brew his poblano Belgian witbier, a recipe he has been brewing since 2001. It earned Gladish and Cigar City the gold in the 2013 GABF Pro-Am competition.
The full story of Gladish's experience, as well as the silver and bronze 2013 GABF Pro-Am recipes, are featured in the article "Synergistic Sipping: Amateurs, Pros Collaborate at GABF Pro-Am" (January/February 2014 Zymurgy). Access this Zymurgy issue instantly online!
Ingredients:
- 10.5 lb (4.76 kg) Weyermann Pilsner malt
- 12.0 lb (5.44 kg) Flaked wheat
- 1.5 lb (0.68 kg) Flaked oats
- 1 quart Rice hulls
- 1.5 oz (42 g) Cascade pellets, 5.5% a.a. (60 min)
- 1.5 oz (42 g) Indian coriander (10 min)
- 0.5 oz (14 g) Zest of a citrus peel from backyard sour tangerine tree (10 min)
- 0.5 oz (14 g) Chamomile (10 min)
- 5 Poblano peppers (see directions)
- 1 Habanero pepper (see directions)
- Wyeast 3944 Belgian Wit ale yeast
Specifications:
Yield: 10 gallons (37.85 L)
Original Gravity: 1.065
Final Gravity: 1.01
ABV: 7.20%
IBU: 13-14
SRM: 3-4
Boil Time: 60 minutes
Efficiency: 75%
Directions:
Single infusion mash at 148-150°F (64-66°C) for 90 minutes. Note: Mash will likely stick without the generous addition of a lautering aid like rice hulls. Ferment at 60-65°C (16-19°C) for 14 days. After fermentation is complete, roast the five poblano peppers and one habanero until the skins are charred black, then peel, seed and stem them. Put into a low heat oven (200°F) for 20 minutes. Add to fermenter. Package beer after another five days.
Mini-mash Version
Reduce Pilsner malt amount to 2 lb (0.9 kg) and substitute 7.75 lb Pilsner malt extract syrup for the remaining Pilsner malt. Substitute 7.75 lb wheat malt extract syrup for the flaked wheat. Mash 2 lb Pilsner malt with 1.5 lb flaked oats at 148-150°F (64.66°C) for 60 minutes. Drain, rinse the grains, dissolve extracts completely, and proceed with boil. Note that while this version's gravity should closely match the all-grain recipe's, color and texture will differ.
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