The Jovaru Lithuanian Farmhouse strain provides notes of citrus and light acidity, so we thought it would fit well with a Belgian wit recipe. Adding some orange peel & cracked coriander in the kettle highlighted the light phenols of the strain, as well as a healthy dose of unmalted wheat to bump the perceived body. We pitched on the higher end of the temperature range at 90°F, and were able to package and drink within two weeks. The beer has a very light crackery malt backbone, finishing with a dry but soft mouthfeel.

For 5 gallons (19 liters)

OG: 1.050
FG: 1.008
ABV: 5.5%
IBU: 15

Pilsen Malt — 6 lb (67%)
Unmalted Wheat — 3 lb (33%)
Hallertau Blanc — .25 oz at 60 minutes
Hallertau Blanc — .75 oz at 5 minutes
Dried Sweet Orange Peel — .5 oz at 5 minutes
Crushed Coriander — .25 oz at 5 minutes
1 homebrew pack of Jovaru Lithuanian Farmhouse (OYL-033)

Add grain to 7.25 gallons water at 155°F for a target mash of 149°F. Hold mash temp for 60 minutes. Recirculate mash until wort is free from large amounts of grain. Drain off wort into boil kettle for approximately 6.75 gallons. Boil for 60 minutes, adding hops and spices as noted above. Pitch yeast at 90°F.


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