Got hold of a bottle of Einstok Icelandic White Ale a few weeks ago and LOVED it. All the Coriander and Orange zest of a classic wit, but much crisper and lighter bodied, which methinks would be perfect during the upcoming stupid-humid FL panhandle summer.
Looked around for a clone recipe, but no dice. So putting out the feelers to ya'll.
My initial thoughts are to simply take the grain bill for a Belgian wit and skew the ratio more towards the pale malt vs wheat. Not sure how far to push it. And open to suggestions on yeast. Figured Belgian yeast would keep the citrusy estery flavors strong, but don't want them overpowering. Trying to keep this crisp and refreshing rather than the delicious but heavy wheat feel of the typical Belgian wit.
Only have a couple all-grain batches under my belt, but looking forward to the challenge.
Looked around for a clone recipe, but no dice. So putting out the feelers to ya'll.
My initial thoughts are to simply take the grain bill for a Belgian wit and skew the ratio more towards the pale malt vs wheat. Not sure how far to push it. And open to suggestions on yeast. Figured Belgian yeast would keep the citrusy estery flavors strong, but don't want them overpowering. Trying to keep this crisp and refreshing rather than the delicious but heavy wheat feel of the typical Belgian wit.
Only have a couple all-grain batches under my belt, but looking forward to the challenge.