Tuning a recipe
Just kegged a AG batch. I don't know if many people on this forums has already drink a Cheval Blanc from Les Brasseurs RJ, but my beer tastes and smells exactly like this one. The only difference is when you look at it, mine is more cloudy and Cheval Blanc is very clear for a Blanche.
To be honnest, I 'd prefered my beer to be closed to a Blanche de Chambly or Hoegaarden (Yeah, another hoegaarden wannabe).
Is there someone who can give me some tips to adapt my recipe to be more close to a Hoegaarden rather than a Cheval Blanc ?
Here's my recipe:
Wheat malt 47%
Flaked Oats 5%
Hallertau 1 oz @ 60
Fresh Orange peel 1 oz @ 5
Corriander 1/2oz @ 5
Wyeast 3944 : 65F for 36 hours : 69F for 14 days : 70-72F for 7 days (All in primary)