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Old 02-22-2005, 10:23 PM   #1
Tophe
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Default When to add, oats, and coriander??

I have a recipe i am going to brew up for a Belgian wit beer, but it just has ingredients and no other instructions and im still learning so I figured one of you could help me out......Janx...where you at bro?


I know I steep the grains.....the recipe has 1 lb dry wheat, and 4 lbs of dry extra light malt extract. I think I add those to the boil after the steep...??


The recipe has .5 lb of flaked oats, do those go in the boil, fermenter, ??????Im not sure there, as well as the .5 ounce of coriander.

Thanks in advance for the help...

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Old 02-22-2005, 11:06 PM   #2
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Oats and grains get steeped. All extract goes in the boil after the steep (wheath and light DME). The spices should probably go in towards the end of the boil...maybe the last 10 or 15 minutes?

We use oats a lot and just mash them along with everything else. They can get gooey, sticky, so we try to make sure they go on top of the grain bed. In your case, I imagine you have a steeping bag or something.

Belgian Wit is one of my upcoming goals. Doing a really authentic one takes some definite work. Unmalted wheat, a number of mashing steps, the spices, getting the body right. I want to have Wit flowing in rivers by summer. And I want it to be as good as Celis (that's better than Hoegaarden )

What's your recipe look like?

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Old 02-22-2005, 11:25 PM   #3
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I found it on beertools.com.

.75 lbs White Wheat Malt
1 lbs. Muntons Dry Wheat
4lbs Muntons Dry Extra Light
.5 lbs Oats Flaked
.75 oz. Hallertau 60 min boil
.25 oz. Hallertau 10 min boil
.5 ounces Coriander
White Labs WLP400 Belgian Wit Ale Yeast


If i put the Oats in a steeping bag, should that work out alright for me? And just steep them with my Wheat malt?

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Old 02-23-2005, 12:46 PM   #4
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the corriander i have, is like little seeds. Should I crush them first or just put them in "as is"?

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Old 02-23-2005, 03:07 PM   #5
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Quote:
Originally Posted by Tophe96
the corriander i have, is like little seeds. Should I crush them first or just put them in "as is"?
That sounds like coriander...it's the seeds from a cillantro plant. You should crush them at least a bit to get the best flavor out of them.

And yeah, I'd try steeping the oats and wheat in a sack together, bearing in mind that the oats will become oatmeal and thus a gloppy mess

Let us know how it goes. Cheers!
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Old 02-23-2005, 03:10 PM   #6
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For Sure man....I'll be brewin it up this weekend. Maybe I'll snap a few pics for effect. I got one of my buddies into brewin and he just bought a kit yesterday so Im going to help him brew his first batch this weekend too.

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Old 02-24-2005, 05:58 PM   #7
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I've got a similar recipe from The Joy of Homebrewing. The only differences are some orange peel, and light honey instead of oats.

Half the coriander gets added after the first 45 minutes, and the rest gets added with the orange peel after ten minutes. The recipe is called "Who's in the Garden Grand Cru," and it's a copy of Hoegarden's Grand Cru.

Good Luck.

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Old 02-24-2005, 06:45 PM   #8
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I'll have to look it up...Im going to add orange peel now, and more hops.

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Old 02-24-2005, 09:35 PM   #9
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A Wit should have almost no bitterness and just a bit of hop aroma. I have seen recipes that add all the hops in the last 10 or 15 minutes. Also, I have been doing some reading and most folks say to add spices at the very end of the boil...say 10 minutes.

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Old 02-24-2005, 09:52 PM   #10
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hmmmm...okay...I wont add the extra hops then....I have 2 different Hallertau's , one is 4.6 AA, and ones 3.8 AA....The higher the AA means more bitterness correct? Im not sure which one i'll use....ones american, and the others german mittlefrue. Yeah, Im going to add .5 ounce of corriander, and a .5 ounce of orange peel w/ 10 mins left.

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