| How to make a Key Lime Wit beer |
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| Written by DJ Spiess | ||||||
| Tuesday, 01 September 2009 | ||||||
              Budweiser is taking Brick Brewing to court over their Lime beer. They'll probably try suing me next for sharing this tasty recipe. If you're paying attention at all to the beer world you've probably heard the lawsuit InBev and Labatts has brought against Ontario-based Brick Brewing for copyright infringement. Here's how Brick Brewing has allegedly infringed on InBev's copyright.
Somehow the fact Red Baron Lime costs 25% less wasn't listed as a reason for the suit. Here's a recipe to piss Budweiser off. This beer tastes far better, and you can make it at home! Just make sure you don't have images of limes in your logo, no green and silver, and use ugly people for your website (you can use pictures of me for that ;) ) The Key Lime Wit Recipe My Key Lime Wit The recipe is a modified version of my Belgian Wit recipe. 4 lbs Belgian 2-row Pilsner malt 3 lbs Belgian wheat malt 2 lbs Flaked wheat 8 oz Belgian aromatic malt 4 oz Flaked oats 1.0 oz Kent Goldings (bittering for 60 minutes) 0.5 oz Kent Goldings (flavoring for 15 minutes) 0.5 oz Saaz (aroma for 1 minute) 3/4 tsp cracked coriander (for 15 minutes) 2 oz fresh Key Lime zest (for 15 minutes) White Labs WLP400 or Wyeast 3944 SG 1.048 - 1.050 FG 1.010 Mash the grain at 150°F (65°C) for 90 minutes. Ferment the beer at 65°F. When looking for Belgian wheat malt, look for the white wheat malt. It's usually around 3°L, and makes the beer really white. I've had great results with this malt, but you can use wheat malt if you can't find the white wheat malt. I use key limes instead of regular limes. The flavor is better than regular limes. I think the reason is the store bought lime zest tends to lack flavor, while the key limes have a better zest. This is purely anecdotal, and if you have access to fresh limes you might get better results.  I used the whole bag of key limes. Each lime produces a tiny amount of zest. When you carbonate the beer, carbonate to 2-2.5 volumes. If you are bottle conditioning, use 1 ¼ cups of extra light malt extract that was boiled for at least 10 minutes. If you need an extract version of the recipe, replace the grains with 7.5 lbs liquid wheat malt extract (LME Wheat). I'd keep this beer cold for about 2 weeks after fermentation and carbonation if you are kegging. The beer has a slight bite at first, but mellows quickly. You should beok if you are bottling. When I brought this beer out to my neighborhood, the keg was drained in one night. This is the ultimate crowdpleaser... well unless Budweiser lawyers are in the crowd. Related Articles
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