My First Original Recipe - Success

[chris_p]

I could use your help in determining an appropriate style for my first original recipe. I’m thinking it could be a Witbier, but it’s profile it’s just a tad off the mark across all the variables for the style. Here’s the recipe.

OG: 1.060
FG: 1.016
IBU: 25
ABV: 5.8%
Color: 4L

Grain Bill:
Pilsner Malt: 56%
Maris Otter: 22%
Flaked What: 22%

Hops:
Cascade: 1oz @ 60 min
Cascade: 1.5ox @ 10 min

Yeast: WLP300

Extras:
6 Cloves in Fermenter for 1 week after primary fermentation
8 tablespoons of lemon zest for 1 week after primary fermentation

Any thoughts?

[pietro]

I’m not really sure that fits into any BJCP style if that’s what you are asking. Wits wouldn’t have the MO, cascades, or a hefe yeast

The closest thing I can think of would be a White IPA like chainbreaker, but that’s not really a recognized style, even in the Brewers Association style guidelines, which are much more exhaustive than BJCP.

I will ask the question though - why does it need to fit into a style? Why not just Chris-P’s (Crispy’s?) House Ale?

Also, can’t resist, even though I don’t believe you are asking for recipe feedback - why the hefe yeast? Seems like a wit yeast would match up way better with the lemon/light clove (IMHO the yeast alone will give you plenty, without the additions), and not give you any of the banana BS.

[chris_p]

[quote=“Pietro”]I’m not really sure that fits into any BJCP style if that’s what you are asking. Wits wouldn’t have the MO, cascades, or a hefe yeast

The closest thing I can think of would be a White IPA like chainbreaker, but that’s not really a recognized style, even in the Brewers Association style guidelines, which are much more exhaustive than BJCP.

I will ask the question though - why does it need to fit into a style? Why not just Chris-P’s (Crispy’s?) House Ale?

Also, can’t resist, even though I don’t believe you are asking for recipe feedback - why the hefe yeast? Seems like a wit yeast would match up way better with the lemon/light clove (IMHO the yeast alone will give you plenty, without the additions), and not give you any of the banana BS.[/quote]

Yeah, i mean if it doesn’t fit a BJCP style, that’s fine. Just wondering what it would be closest to. I like the combination of the banana esters from the WLP300 with the lemon. It just works for me.

[kcbeersnob]

In terms of BJCP it would probably fall into category 21A Spice, Herb or Vegetable Beer thanks to the clove and lemon zest. Esters and color are wrong for a wit. Technically it doesn’t have enough wheat to be considered a hefeweizen, but that’s probably the closest familiar style because of the distinctive esters.

If this is what you want, don’t worry about the BJCP guideline. Although it is nice to have a style or some commercial examples as a reference when telling people what style a beer is.

[chris_p]

@kcbeersnob

Although it is nice to have a style or some commercial examples as a reference when telling people what style a beer is.

Exactly. If I had to pick a commercial beer to compare to, I’d say it’s probably closest to a Hoegaarden, though slightly darker.

[rookie_l_a]

[quote=“kcbeersnob”]In terms of BJCP it would probably fall into category 21A Spice, Herb or Vegetable Beer thanks to the clove and lemon zest. Esters and color are wrong for a wit. Technically it doesn’t have enough wheat to be considered a hefeweizen, but that’s probably the closest familiar style because of the distinctive esters.

If this is what you want, don’t worry about the BJCP guideline. Although it is nice to have a style or some commercial examples as a reference when telling people what style a beer is.[/quote]

Or 23 specialty beer, as it combines two different catagories, herb (clove) and fruit (lemon zest).

[kcbeersnob]

@Chris-P

If I had to pick a commercial beer to compare to, I’d say it’s probably closest to a Hoegaarden, though slightly darker.

Since you’re using a hefe yeast, I wouldn’t agree. There may be a hint of clove in Hoegaarden, but not as strong as you would get from a hefe yeast. I don’t get any banana from any wit I can name. Banana is exactly the thing that makes me despise hefe’s.

There may be one out there, but you really can’t compare your recipe to any commercial beer that I know.

[ynotbrusum]

As long as you like it, that’s all that matters. Call it a specialty beer such as Cross Dresser Hefe. I have made a lager that I called Cross Continental Lager - I used MO, Munich and 2 row with Cascade, Fuggles and Saaz hops and WLP 800 lager yeast. It turned out quite fine and I was just using up some ingredients I had on hand!