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Old 03-01-2008, 06:35 PM   #1
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Default Dry hopping a Belgian Wit?

Last year my buddy and I brewed a Hoegaarden-like recipe from Jamil's July/Aug. 2007 BYO style profile (chamomile, coriander and orange added) , and it was pretty good. The nose was lightly citrusy and had the characteristic "wheatiness". My buddy wants to do it again and to dry hop it this time. It is of out of style to do so "BJCP guidelines hints at low hop flavor and aroma" , but, hell that is kind of what homebrewing is all about-doing things your way. The recipe call for Hallertau in one addition at 60 minutes. I guess if I were to dry hop I would use a small quantitiy of a hallertau or another noble hop like this. Possibly omitting or lessening the spices may help avoid aroma clashes? Anyway, input about this would be great.

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Old 03-01-2008, 07:04 PM   #2
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Some tettnager might be a better choice.

Thats whats great about homebrewing. You can experiment.

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Old 04-24-2010, 12:57 PM   #3
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I want to revive this question. I did not add orange or coriander and was considering racking onto fruit or dry hopping in a secondary.

Would dry hopping a Belgian Wit with cascade or centennial be crazy?

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Old 04-24-2010, 07:45 PM   #4
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Quote:
Originally Posted by WickedLB View Post
I want to revive this question. I did not add orange or coriander and was considering racking onto fruit or dry hopping in a secondary.

Would dry hopping a Belgian Wit with cascade or centennial be crazy?
DH with with cascade would loan a bit of citrusy aroma, which may be what you're after. You could add a bit of allspice or a tad of lemon zest (very small qty) to give it complexity. It shouldn't be a bad beer by any means, just not to BJCP style guidelines.

I'm with you though- homebrewing isn't just about replicating style guidelines; it's about brewing what YOU want to drink.
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Old 04-24-2010, 08:03 PM   #5
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Old 04-27-2010, 08:21 PM   #6
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I have a 1/2 oz of Citra or a 1/2 oz of Cascade on hand that both seem appropriate for the overall taste of the beer (light citrus which will not overwhelm).

Any advice from the peanut gallery on what you would choose for a Belgian Wit? Does a week seem like a reasonable amount of time?

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Old 04-27-2010, 09:56 PM   #7
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Quote:
Originally Posted by WickedLB View Post
I have a 1/2 oz of Citra or a 1/2 oz of Cascade on hand that both seem appropriate for the overall taste of the beer (light citrus which will not overwhelm).

Any advice from the peanut gallery on what you would choose for a Belgian Wit? Does a week seem like a reasonable amount of time?
Well, since this is purely a matter of preference now, and not style guidelines, I would throw in the .5 oz of Cascade for 5-7 days tops. You don't want grassy flavor from keeping it in too long, but the subtle citrus character might be welcomed. I'm not sure how prevalent it would be with just a half ounce though. You could do 1 oz for 3 days even.

Regardless, do what you want, and let us know how it turns out.
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Old 04-28-2010, 12:10 AM   #8
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I think my next belgian wit with wlp400 will be dry hopped. I will do lemon zest instead of orange zest and do a small dry hop. I'm intrigued by this as well.

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Old 04-28-2010, 12:19 AM   #9
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I used wlp400. I just brewed at the end of last week so I am least another week from dry hopping.

Today I sampled and it had already dropped from 1.046 down to 1.012. My tasting impression of the sample was that it was very Hoegaarden like, even without any added fruit or spice. I will report back on my hop choice and results once I make that call.

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Old 04-28-2010, 12:23 AM   #10
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I have cascade and citra on hand in plentiful amounts. You let me know what you use so I can decide on what I'll use.

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