Rather than go back and try to recollect a bunch of details from a previous project/brew, I thought it would be better suited to make my first post on a current project, where all the details are fresh in my mind. Hermine is a Belgian-inspired Witbier. My initial intent was to try a new yeast (Wyeast 3463 Forbidden Fruit), but soon I decided that I wanted to start playing with ginger in some of my brews. Then, not long after, I thought it might be interesting to add some juniper with the ginger. For whatever reason, I always want to brew with juniper, though I rarely do, so here was a chance to incorporate some into a beer. The Plan : Brew a total of 5.5 gals of a base witbier (recipe below). Pitch my starter of the Forbidden Fruit, and implore my fermentation regime (69 F for 24 hrs, increase to 72 F for 24 hrs, and then increase to 75 F for remainder of fermentation). After a two week primary, three gallons will be racked into a secondary fermenter, on top of 0.5oz Crystallized Ginger, 0.5 Juniper Berries, and 0.5oz Bitter Orange Peel. The rest of the volume from primary will be bottled at this point (for a control and get a true sense of the yeast, which I have not yet used). The volume being aged with ginger, juniper and orange peel, will sit for approx 2-3 weeks more before being bottled. Recipe Specifications -------------------------- Batch Size (fermenter): 5.50 gal Estimated OG: 1.040 SG Estimated Color: 3.5 SRM Estimated IBU: 15.4 IBUs Brewhouse Efficiency: 70.00 % Ingredients: ------------ Amt Name Type # %/IBU 3 lbs Wheat, Torrified (1.7 SRM) Grain 1 37.5 % 3 lbs White Wheat Malt (2.4 SRM) Grain 2 37.5 % 8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 3 6.3 % 1.00 oz Sonnet [3.80 %] - First Wort 60.0 min Hop 4 15.4 IBUs 1 lbs 8.0 oz Candi Syrup, Golden (5.0 SRM) Extract 5 18.8 % 1.0 pkg Forbidden Fruit (Wyeast Labs #3463) [124 Yeast 6 - 0.50 oz Ginger (Secondary 7.0 days) Herb 7 - 0.50 oz Juniper Berries (Secondary 7.0 days) Herb 8 - 0.50 oz Orange Peel, Bitter (Secondary 7.0 days) Spice 9 - Created with BeerSmith 2 - http://www.beersmith.com Brewed Feb 19, 2014 - Step Mash Schedule Protein Rest at 121 F for 30 min. Infusion of 7 qts water at 210 F to bring Sacchrification rest to 158 F, held for 45 min. OG - 1.043 - Pitched starter of Wyeast 3463 (Starter from wyeast smack pack). Fermentation started within a few hours at 69 F. After 24 hours, temperature increased to 72 F After 48 hours, temperature increased to 75 F March 6, 2014 Gravity down to 1.010 Racked 2.75 gal into secondary fermenter with 0.5 oz Crystallized ginger, 0.5 oz Bitter Orange Peel, and 0.5 oz crushed Juniper berries. Remaining ~2.5 gallons were bottled with 3.0 oz dextrose for approx 3.0 vols CO2. Tasting sample: Yeast produces a rather astounding array of black pepper spiciness and a sharp tart character. I think I am really going to enjoy this yeast for the foreseeable future. Will report back in a few weeks with tasting notes from the bottled portion, and an update on the portion in secondary.