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Old 04-17-2011, 07:50 PM   #1
dnichols
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Can anyone tell me why my Hoegaarden Wit came out more orange than the signature soft yellow? Dissapointed. I will be bottling this today after 4 weeks fermenting. Is this an effect of water chemistry? Ingredients below.

8oz flaked wheat
8 oz belgian aromatic malt
4 oz flaked oats
4 oz oat hulls
5.5 lb Muntons DME
1 oz east kent goldings
1/2 oz kent goldings
3/4 oz bitter orange peel
1-1/4 tsp crushed coriander
1/4 tsp crushed cumin
1/2 oz czech saaz

Wyeast 3463

Any help would be great. Tasted it after taking gravity reading, tastes great.
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Old 04-17-2011, 07:53 PM   #2
Kaz
 
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I think it was the extract. The Hoegaarden I remember is a very pale almost whitish beer. I don't think you'll ever get that pale using extract, even the palest extracts still come out darker.
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Old 04-17-2011, 09:08 PM   #3
dnichols
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Quote:
Originally Posted by Kaz
I think it was the extract. The Hoegaarden I remember is a very pale almost whitish beer. I don't think you'll ever get that pale using extract, even the palest extracts still come out darker.
Well, that makes me feel like going all grain!!! Anyone else have thought?
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Old 04-18-2011, 12:16 AM   #4
toronado13
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My limited experience has shown me that extracts end up being darker... my first batch I ended up caramelizing my extract and my beer came out really dark, but tasted just the way i thought it should.

 
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Old 04-18-2011, 01:14 AM   #5
Kaz
 
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You can get lighter than your picture with extract, look for light or extra light and if its liquid, make sure it is fresh, LME will darken over time. You can also add half the extract with 15 minutes left in the boil. I didn't want my previous post to discourage, you can get a beer a little lighter than in your picture, but I don't think you'll ever get to Hoegaarden. But if it tastes great, who cares!
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Old 04-18-2011, 01:48 AM   #6

Quote:
Originally Posted by Kaz View Post
I think it was the extract. The Hoegaarden I remember is a very pale almost whitish beer. I don't think you'll ever get that pale using extract, even the palest extracts still come out darker.
Not necessarily true. If you use extra light DME, with late extract additions, you can make a beer that's extremely light. I do it all the time.

The beer in the OP looks like the brewer added all the extract at the beginning and had some caramelization.

 
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Old 04-18-2011, 02:37 AM   #7
dnichols
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Quote:
Originally Posted by CrookedTail View Post
Not necessarily true. If you use extra light DME, with late extract additions, you can make a beer that's extremely light. I do it all the time.

The beer in the OP looks like the brewer added all the extract at the beginning and had some caramelization.
I just followed the recipe but again I am new at this. So that being said what would be the recommended time to add the extract using the extra light?

Thanks!

 
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Old 04-18-2011, 02:45 AM   #8
weirdboy
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I could be wrong but I don't remember seeing wheat DME for sale. Not that I buy a whole lot of the specialty extracts to begin with, but you really want roughly 50/50 pilsner and wheat in that recipe usually.


I definitely had trouble getting any recipe that used liquid extract to come out as pale as I'd like. With DME I never had that problem.

 
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Old 04-18-2011, 11:57 AM   #9

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Originally Posted by dnichols View Post
I just followed the recipe but again I am new at this. So that being said what would be the recommended time to add the extract using the extra light?

Thanks!
Add 20-50% of the extract at the beginning of the boil. Add the rest in the final 10-15 minutes. Use dry extract. LME will always come out darker.

Here's a beer I've made using this method. It can be done!


 
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Old 04-18-2011, 12:00 PM   #10
CrookedTail
 
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Quote:
Originally Posted by weirdboy View Post
I could be wrong but I don't remember seeing wheat DME for sale. Not that I buy a whole lot of the specialty extracts to begin with, but you really want roughly 50/50 pilsner and wheat in that recipe usually.


I definitely had trouble getting any recipe that used liquid extract to come out as pale as I'd like. With DME I never had that problem.
Muntons and Briess both make wheat DME using 65/35% Wheat/Pilsner malts.

It's much harder to get a lighter beer made with LME. You can do it with dry extract.

 
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