We had a great day and the beer (Amarillo Grapefruit Wit) is bubbling nicely now.
One thing I shared with my friends, that they had never heard of, was one of the treats of brew day: whisky + wort shots.
So to make sure no-one else misses out on this, here are the steps:
- When you are done mashing (after sparging and before boiling), draw off some sweet wort
- Pour a bit of whisky in appropriate glasses
- Add the sweet hot wort to the whisky
Wort + whisky shots are a bit like Irish coffee, but with the lovely taste of the grains in your brew. We used Ardbeg 10, which blended nicely with the wort. The witbier obviously didn’t have a complex grain bill. It’s even better when you brew an imperial stout.