Celis White Clone

EamusCatuli · 08-25-2008, 03:52 PM

Hey all, im looking for an accurate Celis White clone, I already have a Hoegaarden clone that I can fall back on, but personally im a Celis White guy. I searched for this already, but the only thing I could find was a recipe with Cascade as an aroma hop, which just doesn't seem right to me.

If anyone has anything please let me know!

Thanks

Nanobru · 08-25-2008, 04:05 PM

The recipe I have calls for cascade as well. Celis is an American version of a Belgian beer after all. If you dont like cascade (I cant imagine why) try Centennial or use East Kent/Saaz like the Hoe.

**Jaybird** · 08-25-2008, 04:07 PM

Celis White... Man when I was living in Athens Georgia I LOVED that brew. I havent even thought about it since then. I will have to look for it around here. Thanks for the thought.
Cheers
JJ

**Jaybird** · 08-25-2008, 04:08 PM

for that matter Post the recipe you have and we can work on it.
JJ

homebrewer_99 · 08-25-2008, 05:37 PM

I have this one in my library. Never tried it though...

Celis White Clone
by Julie Froehlich

This beer is a delicious ale brewed with malted wheat, barley, and oats. The style is
characterized by the flavors of coriander and orange peel. (5 gallons)

Ingredients:

• 6 lbs. wheat malt extract
• 1 lb. Belgian candi sugar (clear)
• 1 lb. oat flakes
• 1 oz. crushed coriander
• 1 oz. sweet orange peel
• 1 oz. Curacao orange peel
• 2 oz. Crystal hops pellets (3.5% alpha acid): 1 oz. for 60 min., 1 oz. at end of
boil
• White Labs pitchable Belgian Wit yeast
• 3/4 cup corn sugar

Step by Step:

Put oat flakes into a grain bag. Add 1 gal. of water and bring temperature to 155° F. Turn
off heat and let oats steep for 30 min. Remove bag and drain completely. Stir in malt
extract and candi sugar. Add enough water to bring to 2 gal. Bring to a boil. Total boil is
60 min. Add 1 oz. of hops and boil for 50 min. Add orange peel and coriander. Boil 10 min.
more. Turn off heat and add remaining 1 oz. of hops. Steep for 10 min., remove hops, cool,
and transfer to fermenter. Add 3 gal. cold water. Pitch yeast at 75° F.

Ferment at 68° F for 14 days. Prime and bottle. Age 14 days.

EamusCatuli · 08-25-2008, 07:31 PM

Quote:

Originally Posted by homebrewer_99

I have this one in my library. Never tried it though...

Celis White Clone
by Julie Froehlich

This beer is a delicious ale brewed with malted wheat, barley, and oats. The style is
characterized by the flavors of coriander and orange peel. (5 gallons)

Ingredients:

• 6 lbs. wheat malt extract
• 1 lb. Belgian candi sugar (clear)
• 1 lb. oat flakes
• 1 oz. crushed coriander
• 1 oz. sweet orange peel
• 1 oz. Curacao orange peel
• 2 oz. Crystal hops pellets (3.5% alpha acid): 1 oz. for 60 min., 1 oz. at end of
boil
• White Labs pitchable Belgian Wit yeast
• 3/4 cup corn sugar

Step by Step:

Put oat flakes into a grain bag. Add 1 gal. of water and bring temperature to 155° F. Turn
off heat and let oats steep for 30 min. Remove bag and drain completely. Stir in malt
extract and candi sugar. Add enough water to bring to 2 gal. Bring to a boil. Total boil is
60 min. Add 1 oz. of hops and boil for 50 min. Add orange peel and coriander. Boil 10 min.
more. Turn off heat and add remaining 1 oz. of hops. Steep for 10 min., remove hops, cool,
and transfer to fermenter. Add 3 gal. cold water. Pitch yeast at 75° F.

Ferment at 68° F for 14 days. Prime and bottle. Age 14 days.

You got this in AG form?

EamusCatuli · 08-25-2008, 07:32 PM

Quote:

Originally Posted by Nanobru

The recipe I have calls for cascade as well. Celis is an American version of a Belgian beer after all. If you dont like cascade (I cant imagine why) try Centennial or use East Kent/Saaz like the Hoe.

I do like cascade, I just figure this beer to be more noble hoppy

homebrewer_99 · 08-25-2008, 10:17 PM

6 lbs of DME is 10 lbs grain...

Wheat DME is usually a 60/40 split...60 wheat/40 barley...

That would be 6 lbs wheat and 4 lbs barley...

Bob · 08-26-2008, 12:03 PM

I dimly recall reading somewhere that Pierre Celis used Cascades in Celis White precisely because it was an American iteration of a Belgian beer. I cannot document that recollection, but I'll try to track it down.

Theoretically speaking, why the hell not? The citrus flavors from the Cascades ought to meld quite well with the orange peel.

sterling214 · 08-27-2008, 02:26 PM

I plan on using this recipie for my next Wit batch, minus the candi sugar. I like having it around for a lawnmower beer, and don't need the extra alcohol.