EdWort

Recipes 

When do you add them?

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Snotpoodle

Recipes 

Pop it in at the same time as your peel and spice.

I do this 10mins from flame out, some people use flame out. I prefer the deeper flavour you get from 10mins in the bol.

RecruitNBrew

Recipes 

Has anyone in this thread actually brewed a reasonable clone?
Ed, have you nailed it yet?
Blanche de Bruxelles is an outstanding beer and I want it on tap for summer!
Keep this thread going....

DrinkNoH2O

Recipes 

Any results from brewing a clone? Just had this beer for the first time last night and must brew it ASAP.

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Drinking: Simarillo Pale Ale, Rye Saison

Primary: Hopped up German Pils

HollywoodMX

Recipes 

Bump. I had this beer in Hawaii and I'm in love. Anyone figure out the clone for this? Also what creates that distinctive taste??

Amanofbeer

Recipes 

So I've tried my aforementioned recipe, and here's the scoop:

I used malted wheat, which was not right. I believe it is important to use unmalted wheat, and I've heard you can even just use white flour? Let me know about that one.

Mine lacked the sweet lightness and pop, or zing that B. de B, has. Not sweet enough, weird residual protiens. Here are some thoughts.

I used the peel of one fresh orange. Not nearly enough. I have an entire jar of bitter orange preserves that I plan to add at least half of to my next attempt. The thing that gets me, is the orange ingredient listed is Curcao...isn't that just some cheap orange liqueur? I figure the orange flavor can be obtained any number of ways.

Not sure about the use of a protien rest...I did one, and it resulted in perhaps an overattenuated beer. You want some chill haze, and I think a protien rest reduces that.

I used wlp 400. What resulted was not a sweet beer, so (correct me if I'm wrong) I am inclined to think that the sweet flavors don't come so much from the yeast, but the spices, right? Otherise, I totally recommend a different yeast. I'm not sure what all is characteristic of a belgian wit yeast.

I hope someone gives this another shot.
Cheers!

ReverseApacheMaster

Recipes 

Curacao is dried bitter orange peel. Different taste.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

BillyVegas

Recipes 

Any updates on this? I'm brewing for a wedding soon and I think this brew would be perfect to have on tap...

Any conclusions?

TarheelBrew13

Recipes 

Wlp400 gives a sour/tangy flavor. I've noticed in trying to perfect my traditional wit recipe that I have to hop a lot lower than I predicted because the yeast really shines with more residual sweetness in the beer.

The chamomile is a good idea. Some people believe the is Pierre Celis (of Hoegaarden fame) secret ingredient and it's used in Great Lakes Brewery's Holy Moses Wit where it really shines.

Also, I strongly encourage the use of unmalted wheat. This is one deceptively hard beer to make well. Now that I've gotten to work on it, I've noticed that very very few brewers can nail this one.

BillyVegas

Recipes 

Are there any reasonably close recipes you've hit yet? I'd love to play with this one and nail it hard, but since I'm doing a big wedding brew with it -- I'd like to fast forward a bit and piggyback some other's research to nail something reasonably close. Stuff is oddly delicious.