Wit

1/20: Brewed the third batch for the Wheat Beer Competition. Belgian-style Wit beer. Belgian Pils malt, malted wheat, flaked wheat, and flaked oats for 12.5P. Moderate bitterness from Domestic Goldings, flavored with ground coriander (in the mash & in the kettle) and fresh citrus peel (lemon and grapefruit) and fermented with the Wyeast Wit strain. I'll definitely be pitching that forward, I'd like to get some Strong Golden going.

Rauch-Weizen

1/19: Second batch for the aformentated Wheat Beer Competition. 75% German Rauchmalt + 25% Malted Wheat for 13P, 10 IBU & the Wyeast Weihenstephan in another 3 gallon batch. Gravity sample didn't seem too smokey. Be interesting to see how it plays after the beer attenuates.

Country Bier

1/15: Brewing the first of four batches of wheat based beers for the Pyramid Brewing and Washington Homebrewers Association sponsored Wild World of Wheats Homebrew Competition. Brewing a Country Bier. Malted Wheat, Munich and Vienna malts for 17P or so. Medium bitterness and firm hop flavor. Fermented cool with Wyeasts' seasonal "Hella-Bock". Just a three gallon batch for the Comp. I'll hold the yeast back for a larger batch of Maibock later. Yum.