While Lionheart Brewing is still in its relative infancy, I plan on sticking around for a while. With that being said I thought it would be fun to have some annual posts highlighting some of the best blog related material of that particular year. The first thing that came to my mind was beer recipe of the year. This year it will be my favorite recipe nominated by me. Hopefully over the years as the site continues to grow this can evolve into a nomination and vote by the site’s readers.
With that being said my favorite beer of 2012 was Unconventional Wit, my take on a Belgian Wit with an American twist. I would describe this beer as an imperial Wit brewed with traditional Belgian spices and a strong dose of American hops. This beer is best when consumed fresh, pronounced wheat and citrus flavors are balanced nicely by the subtle Belgian yeast aromatics. To read the full tasting notes for Unconventional Wit click here.
Batch Size: 11 Gallons
Original Gravity: 1.065
Final Gravity: 1.014
Color: 7.4 SRM
Boil Time: 75 Min
54.8% Pilsner Malt
37.6% Wheat Malt
3.6% Biscuit Malt
2.7% Caravienna Malt
1.3% Crystal 15
.25 Oz Columbus (12.8% AA) at 60 min
2 tsp Irish Moss at 15 min
1.25 Oz Chinook (11.8% AA) at 5 min
1.58 Oz Citra (13.4% AA) at 5 min
1 Oz Crushed Coriander at 5 min
.66 Oz Orange Peel, Bitter at 5 min
2 Oz Columbus (12.8% AA) at 1 min
.5 Oz Chinook (11.8% AA) at 0 min
.5 Oz Citra (13.4% AA) at 0 min
8 grams crushed black pepper whirlpool
2 Lemon Grass stalks finely chopped whirlpool
3 Liter starter of Belgian Abbey II (1726)
Mashed at 149 for 60 min raised to 165 for a 10 minute mash out.
Keg and serve fresh after a one week primary fermentation for the optimum taste.
3.4 L Starter of Wyeast 1762 Belgian Abbey Ale II