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Morning Wit
After the long, difficult process of lautering our Double Rye Wit, we decided to let the mash sit overnight—a veritable sour mash—and brew our second runnings experiment the following day. The result is a highly quaffable beer with a refreshingly tart acidity. The addition of coriander to the finish and low bitterness make Morning Wit pop on the palate—try it with the addition of Raspberry or Sour Cherry syrup a la Berliner Weiss, or drink it on its own to experience the full pleasure of this new addition to our lineup.
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OG: |
1.043/10.6 P |
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FG: |
1.011/2.8 P |
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ABV: |
4.2% |
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ABW: |
3.3% |
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IBU: |
10 |
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Hops: |
Varies |
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Batch #00042 |
Brewed: 07/18/2009
Released: 07/31/2009
Hops: Tettnang
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Batch #00077 |
Brewed: 02/09/2010
through 02/10/2010
Released: 03/01/2010
Hops: Perle |
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While we have a thriving, growing homebrew community in Texas and here in San Antonio, we realize not everyone knows the difference between a hydrometer and thermometer.
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OG: |
Original Gravity, the starting density of the liquid before fermentation, relative to water which is 1.000. Values given both in Specific Gravity and degrees Plato.
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FG: |
Final Gravity, as dissolved sugars are converted into alcohol during fermentation, the density drops closer to that of water. The difference between the two (OG-FG) is used to calcualte alcohol content.
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ABV: |
Alcohol By Volume.
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ABW: |
Alcohol By Weight.
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IBU: |
International Bittering Units, determined by how heavily or lightly hopped a beer is. The higher the number, the more bitter the beer. |
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