With only three weeks left until the sup, we had to move quick, and brew quick. Apparently, a Wit doesn’t need too much time to mature, so that was our best idea. The recipe was equal amounts of pilsner and wheat malts, and some flaked wheat and oats on top of that. Hopped with EKG and Saaz, we hop for the best, and spice it up with (organic) orange peel and coriander seeds. Simultaneous wit-brewing and APA-bottling, combined with sushi on the rotating table made for a succesful brew session. We didn’t take too many notes, but OG=1.042.
7 October: SG=1.004.
10 October: SG=1.004.