The days are getting hotter, and I have a brand new all grain system waiting to be christened. What to brew … what to brew? I’ve got two ideas for the inaugural beer that I want to explore here. Because of the growing heat, and because I miss the hell out of the original Celis White (I was born and raised in Texas), I’m inspired to get a nectar-licious Belgian Witbier going ASAP. It truly is difficult to beat the thirst-quenching flavor of the soft, light, citrusy flavors that make up a Belgian Witbier spiced with hints of corriander and orange peel. The only thing is, it has been a while since I’ve done all grain, and working with 45-50% wheat is a scary prospect (stuck mash from the high gluten) when I’ve never lautered with this system.
The other option is more emotional and less seasonal in inspiration. The Cloud Cover winter ale I just finished off was, in a word, awesome, but it was a partial mash interpretation. I was also not able to control the mash quite the way I wanted to. Getting an all grain recipe dialed back in for an all grain beer that I’ve been brewing now for years will be like coming back home. It would be a very appropriate beer to start back up with.
Fearing a stuck mash shouldn’t keep me away from a great summer thirst quencher, and a few handsful of rice hulls should be plenty of insurance. I think it’s going to come down to, what would be a pleasure to drink, and it’s going to be damn hot here again soon … especially when the beer’s finally done. Feel free to register a vote via comments.