ALAS! From the first conception of Talisheek Brewing, all of our speculation and conjecture concerning copious concoctions will have been in vain, had we not the determination and sheer will to forge ahead into this strange and foreign world of zealous zymurgy.
But upon this evening in the crisp October air our mission to convert whole grains taken from this good earth and convert it's precious sugars into alcohol has commenced! A Belgian Witbier that shall go by the moniker “Bayou Moon”; and this is how we did it...
GRAINS
10 lbs- 2 row pils
6lbs- Flaked Wheat
2lbs Flaked Oats
2lbs Wheat Malt
HOPS
Saas pellets-2oz-full boil
FLAVORING
Crushed Coriander seed- .5oz-last 20 minutes
Bitter Orange peel- .5oz-last 20 minutes
YEAST
Safbrew T-58
Finished brew amount 10 gallons.
Talisheek water was heated to a temperature of 175 for our mash-in, which brought our grains to the temperature of 154. Which we steeped for 60 minutes before our sparging, till be reached a pre boil volume of 11 gallons. At the beginning of the boil we added the hops, and after a quite vigorous hot break, added the coriander and orange peel for the last 20 mins of the boil. Then after an ice bath cooling the wert to 70 degrees F, we siphoned into 2- 5 gallon containers, one, a clear glass carboy, and the other a food grade 5 gallon bucket. After pitching the yeast, the glass carboy was placed in an experimental chamber inside White Oaks Manor, the other in a water bath to theoretically regulate the temperature more efficiently.We will keep you posted on progress as things.......progress.
As anticipation sets in and so does the weekend, the hourly countdown begins. That's right, we the gentlemen of the pines will be taste testing the brew of the Bayou. It has been one week since the bottling. I can't help but remember how the flavors were popping when we first bottled this brew. Now I look forward to see how these flavors have culminated into what should be a great beer. I shall keep you posted as to how things turn out.
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