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.
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.
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.