Well, it’s been 3 weeks since I bottled this Wanton Wench clone.
I have to say that it absolutely fantastic. By far the best batch I have done thus far – and all hails to Damon who made the original recipe. This has been his most popular brew thus far, and it’s easy to see why.
There is a distinctly grainy aroma, and you do get a hint of something fruity and/or spicy. The taste is magnificent, which I attribute to either the orange peel and/or the coriander seed. Mouthfeel for this one is good – pours well, with minimal (but pleasant) head that dissipates quick enough to keep pouring the whole glass. The colour is rich golden (almost amber), and looks sexy in the glass.
Well worth having a go of this if you are interested in a unique tasting beer.
The trick to remember is to keep the temperature up, especially using the safbrew yeast. And definitely be patient enough to leave it ferment for 4 weeks or so. Rack only if you plan to bulk prime (which I have to say I have become a big fan of, even though it does involve a little more work in terms of sterilising your 2nd fermenter/bottling bucket), because you do want to keep a little cloudiness with this one. Chances are the longer it’s left in the bottle, it will clear up somewhat anyhow.
I can see that this is going to be a very popular summer beer. I would definitely recommend this one to be brewed in spring, once the really cold weather has gone, and then let it sit for the 2 or 3 months until the hot weather kicks in.
Tags: Bavarian, Belgian, homebrew, Spicy Witbier, Tasting notes
