Aged French White is spicy and fruity with a clean, rich mouthfeel.
It is no wonder that I made this one again.
Yesterday as hot, humid brewday. I put a french white ale in the bucket.
Five gallon batch
2 pounds of vienna,
2 pounds American six-row
2 pounds of Red Wheat Malt
1 pound of flaked oats
1 pound of honey
.25 perle at 60
.25 perle at 15
Coriander, black pepper, chamomile, orange peel.
Dough in cold, and slowly raise the temp to 122 for fifteen minutes. Then raise to 152 for half an hour with another slow rise to mash out at 168.
I am using Safbrew T-58. It is going to be warm, around 80 degrees.
Generally, I prefer Wyeast Belgian Saison, started cool and warmed slowly into the 90s, but I have had success with this yeast in the past and it is cheaper.
Am I the only one who gets a little sick from gas burners? After I brew, I wake up nauseated with a weird feeling all over. I try to hang back from the kettle, but I have to stir sometimes... I assume it is the gas. I am drinking lots of water this morning. No solids, yet.