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Old 05-20-2006, 01:53 AM   #21
NEPABREWER
 
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Mar 2006
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Brilliant - Just the happy ending to this story that I was looking for. My wife and I as well just love Hoegaarden. So we will be brewing this asap for the late fall I guess. Good lookin cheeseman
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Old 06-06-2006, 07:12 PM   #22
Cheesefood
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Quote:
Originally Posted by NEPABREWER
Brilliant - Just the happy ending to this story that I was looking for. My wife and I as well just love Hoegaarden. So we will be brewing this asap for the late fall I guess. Good lookin cheeseman
Well, call me a fool and kiss me on the way out.

Over the weekend, I bought some Hoegaarden and gave it the side-by-side. Appearance wise it's not similar, but the taste is pretty close. Again, you need to let it rest for a few months but you'll be pleasantly surprised. I owe this beer an apology.
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Old 06-09-2006, 09:27 PM   #23
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To really make a traditional Wit requires the use of unmalted wheat and a very strange mash procedure similar to a turbid mash. You'll also need to add or generate lactic acid. All-grain is the only way to really make the style.

It's probably one of the most difficult beers to make well and come up with a result like Celis. Plus it's very prone to spoilage because of the unconverted starches in the wort.
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Old 07-06-2006, 02:10 PM   #24
JeffNYC
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Was thinking of squeezing in a witbier (all grain) near end of summer. Can I effectively do this as batch sparge (as my set up is now), or do I absolutely need to do protein rests, etc.? Any recommendation for simplifying the procedure for batch sparge?

 
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Old 07-06-2006, 03:11 PM   #25
clayof2day
 
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You can do a multiple rest mash and still batch sparge. You just have to start thick and infuse to your final volume. Decocting is also and option, but not as simple. Its really not so bad to do a protein rest, a sacharifcation rest, and a batch sparge as normal. Like I said just start out thick and in thin it out with the infusion of boiling water. Any brewing software will have a caluclator for it.

Matt

 
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Old 07-06-2006, 04:06 PM   #26
mysterio
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You might want to consider an acid rest (104F?) for 10 minutes aswell.

 
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Old 07-06-2006, 05:56 PM   #27
JeffNYC
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Using Beersmith, how do I calculate these different steps? Volume, temperature, etc.?

 
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Old 07-06-2006, 06:05 PM   #28
JeffNYC
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e.g., Double Infusion mash profile?

 
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Old 07-06-2006, 06:30 PM   #29
JeffNYC
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Does this make sense (for 7.5 gallon mash tun):

Protein rest 4 qt at 154.9F (super thick?)
Sacc 4 qt at 198.3F
Mash 6 qt at 196.6

Targeted total of 15 gallons per standard batch sparge single infusion batch. I clearly need help, as this is breaking new brewing territory for me.

 
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Old 04-16-2008, 08:43 PM   #30
fbi365
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Mar 2008
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Two Q's: Will be starting a hoegaarden clone soon. Do I need a secondary? And do I need to do a yeast starter?
Thanks

 
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