“Clown Juice” – (Strong Wit)

BJCP style guide: 16E Belgian Specialty Beer

This is a take on Magic Rock Clown Juice – recipe adapted to include flaked wheat and the yeast was changed from the published WLP400 to Wy3463.

47.3% Dingemans Pilsner Malt
25.8% Flaked Wheat
21.5% Wheat Malt
5.4% Flaked Oats

75min: 0.67g/l Cascade 5.5%AA
5min: 0.47g/l Crushed Coriander Seeds; 0.47g/l Orange Peel
2min: 2.7g/l Cascade 5.5%AA; 2.7g/l Amarillo 9.0%AA;

Yeast: Wyeast 3463 Forbidden Fruit
OG: 1067
FG: 1011
IBU: 12 (calc. Tinseth)

Method: Water treated to 20ppm CaCO3. Mash profile: 55C 15min; 63C 30min; 68C 30min. Pitch at 19C, raising to 20C after 1 day, and to 21C after 2 days. Hold until complete and then crash cool for 3 days. (Yeast repitched from previous Wit)

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  1. […] I find this strain works particularly well in classic Belgian wit beers, though Verboden Vrucht is more of a strong Golden Ale  – it has a classic phenolic character backed up with fruitiness and tartness that is associated with Belgian Witbier. A temperature towards the mid-to-upper end of the range works well to bring those characteristics out- 21-23C has worked well for me in the past, and I’ve also used it with success in my own version of Magic Rock’s “Clown Juice”. […]

  2. […] I find this strain works particularly well in classic Belgian wit beers, though Verboden Vrucht is more of a strong Golden Ale  – it has a classic phenolic character backed up with fruitiness and tartness that is associated with Belgian Witbier. A temperature towards the mid-to-upper end of the range works well to bring those characteristics out- 21-23C has worked well for me in the past, and I’ve also used it with success in my own version of Magic Rock’s “Clown Juice”. […]

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