I always like sourcing local ingredients into my beer, and have two cumquat trees laden with fruit right now, one typical cumquat used for bitter and another meiwa cumquat which is a sweeter variety. The fruit was collected, washed and frozen whole. The base recipe is from a Blanch de Bruges I've previously used. I added more flaked wheat than I would typically for a traditional wit as this recipe crosses closer to a wheat.
Fermentables
38% - Pilsner
5.4
37
2
Mash
50% - Flaked Wheat
7.2
34
2
Mash
8% - Rice Hulls
1.2
0
0
Mash
4% - Belgian Candi Sugar - Clear/Blond (0L)
0.6
38
0
Late
Hops
Styrian Goldings
1.2
Pellet
Boil
60 min(s)
5.5
18.6
Saaz
0.6
Pellet
Boil
15 min(s)
3.5
2.9
Yeast
Belgian Witbier 3944
74%
Other Stuff
Crushed Cumin Seed @ 15m
0.3
oz
Boil
Crushed Grains of Paradise @ 15m
1.2
tsp
Boil
Ground Coriander @ 15m
1.2
tsp
Boil
Ground Coriander @ 5m
0.6
tsp
Boil
Cumquat (bitter), whole frozen @ 15m
2
lb
Boil
Meiwa Cumquat (sweet), whole frozen
1
lb
Primary
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Belgian Candi Sugar added @ 5m (stir/whirlpool until dissolved)
At bottling I was worried that the hops was going to overpower, but after carbonating that seems to have dissipated. Instead, the bitter from the cumquat lingers hard on the back of the palate.
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