Originally Posted by zoebisch01
On a side note, they say you have to drink a glass of Hoegaarden in 3 sips
Unconverted starch is key to a Wit and is what causes the 'white' affect. It also leads to the beer being very poor at keeping, so it is best drunk fresh. I sour mine as well post mash/pre-boil.
This is good information
I was scrubbing the Hoegaarden clone threads because I have been trying to figure out if the recipe I used had any grains with enzymes... I'm a little slow and know only that barley, 2 row, and 6 row have enzymes. I stumbled upon this again having not retained this information during my first read several weeks ago. So I feel great knowing that this is why the unmalted wheat is such an important ingredient.
Here was my recipe, I also mashed 1.5 lbs of rolled oats for fun.