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Old 08-17-2005, 11:52 PM   #11
SwAMi75
 
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Mar 2005
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Quote:
Originally Posted by desertBrew
Sam and/or others who've done Beligium Wits. Got the goods to do this Celis clone for this weekend. Local HBS guy asked if I needed the (forgot exact phrase) candy whatever. I said recipe didn't call for it; he was surprised. Any comments? I'm not familiar.

PS - Sam and dude. Booked my tickets, flying into Norfolk/Hampton Oct 8 - 16th. In case we can hookup sometime during my visit. Going to DC for 2-3 days as well but not sure yet what days during my stay. Got the wife and daughter with so I don't have 100% control of my time
Candi sugar? Many Belgians use it, but I've never seen a wit recipe that called for it. Candi is normally used in the bigger beers to add alcohol while keeping the body lighter.

We'll definitely have to try and put something together for your visit!


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Old 08-18-2005, 02:33 AM   #12
DesertBrew
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Quote:
Originally Posted by Sam75
Candi sugar? Many Belgians use it, but I've never seen a wit recipe that called for it. Candi is normally used in the bigger beers to add alcohol while keeping the body lighter.
Yep, that was it. Thanks for the info. Nice selection and price at my LHBS. The help might not be as knowledgable as should be though I guess.



 
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Old 07-24-2009, 06:50 AM   #13
mac1jw
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Jun 2009
Washington
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I know this is an old thread, however, I'm interested in making the Hoegaarden and was wondering if anybody made it according to the original poster's recipe/instructions? If so, how'd it turn out? Was it close to the Hoegaarden?

Any info on the OG and FG?

thanks,
dave


 
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Old 08-12-2009, 10:58 AM   #14
Spludge
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Nov 2008
Alaska
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Old 11-05-2009, 12:38 AM   #15
Dewangski1
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Apr 2009
Richmond, Va
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Has anyone brewed this with and without the oats and/or rice? I can't seem to place the oat or rice contribution in a witbier. Seems out of place to me.

 
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Old 11-11-2009, 04:53 AM   #16
RandalG
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Quote:
Originally Posted by Dewangski1 View Post
Has anyone brewed this with and without the oats and/or rice? I can't seem to place the oat or rice contribution in a witbier. Seems out of place to me.
I believe the small amount of oats is to add body and the rice hulls are to aid in sparging so you don't get a stuck sparge.

 
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Old 04-05-2010, 11:54 PM   #17
Warriorpoet76
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Apr 2010
Washington St. USA
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I'm very new to brewing, and fairly new to making wine, Hoegaarden is my third fav. beer in the world, to find this on here is awsome!!!!! Happy brewing everyone!

 
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Old 05-07-2010, 05:36 AM   #18
AzBrewFan
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Jan 2009
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Amazing beer! I know it's an old thread but needs resurrected. I did the hoegaarden clone adjusted as follows:

6gal:
4.75 lbs pils
3.25 lbs wheat malt
2.75 lbs flaked wheat
.5 oz cascade @ 60
.5 oz cascade @ 5
.5 oz coriander (crushed) @ 15
.5 oz bitter orange peel @15
.25 oz sweet orange peel @ 15
1 tbsp yeast nutrient @ 15
1tbsp irish moss @ 15

60 Min mash @ 150F & 60 min boil.
2 packs wlp400 in a 2L starter 2 min oxygenation.
68F for 1.5 weeks force carbed @ 45psi&34F for ~24hours then down to 20psi&34F for another 24hrs
Perfect color beatuiful head retention.


This beer won't last long! I need to make more!

Reason: mash and boil durations

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Old 05-11-2010, 10:46 PM   #19
AzBrewFan
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Jan 2009
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Quote:
Originally Posted by AzBrewFan View Post
Amazing beer! I know it's an old thread but needs resurrected. I did the hoegaarden clone adjusted as follows...
lol 5 gal didn't last a week. Time for a 10 gal batch..

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Old 06-02-2010, 04:40 AM   #20
JustJake
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Jan 2010
Southern Oregon
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I just racked mine to secondary.

The recipe listed is from beer captured.

Next time around Ill try forbidden fruit this time I went with witbier.

after 10 days in the primary, .1020



 
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