My first Belgian witbier was full of ginger, coriander and orange peel, and although the result was unpleasant it didn’t really taste like my favourite witbier, Korenwolf.
This time I managed to find some recipes on Dutch home-brewing forums (sometimes it’s useful to be able to read Dutch!), and I used them as a basis, adding interesting ingredients such as spelt malt, curação orange peel and elderflowers.
The result — Buchwider Bräu ?? — is quite nice, but it’s still not right. I need to add more orange peel and elderflowers, but there’s something else that isn’t right yet. The Dutch recipes called for the addition of flour (yes, real, normal flour), and perhaps this is the missing ingredient?
I need to get hold of some more Korenwolf bottles, however — my memories of it are becoming too hazy for precise flavour comparisons.