Kiwit Scores from Lunar Rendezbrew

The Kiwit turned out better than I thought. It scored 25.5 at the Lunar Rendezbrew. That was the only entry I sent in. Both judges agreed the beer was probably old. Can't argue with that. I brewed it in May. Both said they could taste the orange, though.

Kiwit Tasting notes

Before leaving for NHC, I bottled 24 Kiwits for competition. I had a pint the day before I left, and I left the cobra tap connected to the keg. I sampled it again the other day.

It turned Belgian on me! I poured a pint and sniffed. ???? So I took a drink. It has soured. Not a bad flavor, necessarily, just takes some getting used to. It's tart and dry, like a dry white wine.

Could it be the Belgian yeast? The Cobra tap left on? Or has it just gotten old? I kegged it 5/23, so it's 6 weeks old. Or, am I just a slob?

I need to sample a bottle and see how it tastes. I have already sent three bottles to the Lunar Rendezbrew, which is in a couple of weeks. I have also sent three bottles to the Alamo City Cerveza Fest and planned to send some to the Limbo Challenge. Now I'm not so sure. . .

Aw, macht's nicht! I'll send it anyway!

Kiwit tasting notes

I tapped the Kiwit for a quick taste at the beginning of the month. It's a bit flat, so I ramped up the CO2 on it. It's kind of yellowish gold. It is hazy and looks like I might have some kiwi pulp in it. I don't really smell anything. When I taste it I get a fruit flavor with some coriander, but if I didn't tell you it had kiwi in it, you wouldn't know it. It is surprisingly clean. I really don't taste any off flavors. I think I could package this as a wit and do well. I may have to package a couple of six packs for competition.

Kegging Day!

On May 22, I kegged the Kiwit. How did it turn out? Not bad. It has a light sweetness, but I detected no coriander. Maybe next time I will add a whole ounce, or see if I can find some Indian Coriander.

I wondered why the recipe called for the kiwis to be added to primary and not secondary, but then I decided that if it was added to secondary it would be a Kiwi wheat beer.

So a couple of weeks in the keg, then we'll see what it tastes like.

And for the record, it came in at 3.6% ABV.

Brew Day!

I bought Sam Calagione's Extreme Brewing last year, and have been brewing his peppercorn rye-bock. Everyone except BJCP judges love it, but that's for another post.

So today I thought I would brew Kiwit from the book:

Kiwit

BJCP Style and Style Guidelines
-------------------------------

19-B Belgian & French Ale, Witbier
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (GAL): 5.00
Total Extract (LBS): 6.00
Anticipated OG: 1.042
Anticipated SRM: 6.1
Anticipated IBU: 18.6
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name SRM
-----------------------------------------------------------------------------
100.0 6.00 lbs. German Weizenmalt 1.035 7

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cascade Pellet 6.30 15.5 60 min.
0.50 oz. Cascade Pellet 6.30 3.1 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
4.00 Lbs kiwi, peeled and cubed Fruit 0 Min.(boil)
0.50 Oz Corriander Seed Spice 10 Min.(boil)
1.00 Tsp Irish Moss Fining 10 Min.(boil)

Yeast
-----
White Labs WLP400 Belgian Wit Ale

The recipe calls for the kiwis to stay in primary. I know, I know. That's not the way it is supposed to be done. But I'm trying the recipe first.