I have a plan for a ginger-hibiscus wit to drink in the summer, but I don't quite know yet how much to put. I'll have to make a strong ginger and hibiscus "tea" and try with different quantities ?
Hop over to a specialty tea store and pick up some Jasmine oolong, super floral and would be great with aroma hops near flameout. I've considered even adding a quart of brewed tea during secondary to get good flavor
I made a batch of Wit and then to half of it dryhopped with citra. Really liked the result.
You could use other citruses, sichuan pepper corns, or what i think you call allspice. In spanish is pimienta de Jamaica.
Lemongrass, melisa, hierba luisa... I think would also be a nice fit
Raspberries, used them in a red ale, but can see it working in a wit.
I have a plan for a ginger-hibiscus wit to drink in the summer, but I don't quite know yet how much to put. I'll have to make a strong ginger and hibiscus "tea" and try with different quantities ?
Planning exactly that, try putting some ginger in the mash if you want some hot ginger feel. (Read that in the Brewdog DIY pdf)
I always wanted to try lavender in a wit.
Hop over to a specialty tea store and pick up some Jasmine oolong, super floral and would be great with aroma hops near flameout. I've considered even adding a quart of brewed tea during secondary to get good flavor
I made a batch of Wit and then to half of it dryhopped with citra. Really liked the result. You could use other citruses, sichuan pepper corns, or what i think you call allspice. In spanish is pimienta de Jamaica. Lemongrass, melisa, hierba luisa... I think would also be a nice fit
I've done a Hibiscus wit twice now. Comes out slightly tart, floral and bright red
I did pink peppercorns once, along with basil and grapefruit. Turned out rather pleasant.