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Old 03-13-2007, 01:21 PM   #1
Cheesefood
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Jul 2005
Poo-Poo Land
Posts: 6,748
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Recipe Type: Partial Mash   
Yeast: Wyeast Belgian Witbier (3944)   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5.25   
Original Gravity: ???   
Final Gravity: ???   
IBU: ???   
Boiling Time (Minutes): 60   
Color: ???   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: 6 months aging   
Secondary Fermentation (# of Days & Temp): 14   

Heat 1 gallon of water to 155. Add:

8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls

Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:

6 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.4 alpha)

Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:

1/2 oz East Kent Goldings
1/4 oz. Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(All added to a fine-meshed grain bag)

Boil 13 minutes then add:

1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(added to the bag)

Boil 2 more minutes. Strain wort over ice.
Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.

Wyeast Belgian Witbier (3944)

I let mine age 6 months and it tasted dead-on like Hoegaarden (I even bought some and did a side-by-side). The color is a lot darker.


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Old 05-26-2009, 01:26 PM   #2
RudeLead
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Mar 2009
Oslo, Norway
Posts: 47

Did you notice any of the cumin aroma? I guess the amounts are so small that it blends in nicely. Are you sure cumin is the third and "secret" spice, though? I've heard Michael Jackson talking about it maybe being caraway seeds. That's from an old book though...
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