Witbier Hoegaarden Witbier Clone - Pierre Celis White

[Schlenkerla]

Quick Question.

I don't use a secondary and I bottle instead of keg. Will one of the following work for the 2nd coriander addition?

1. Add it to the bottom of the bottling bucket, fill on top of it.

2. Boil it for a few minutes with the priming sugar, add the mixture to the bottling bucket.

Cheers!

Kevin

I'd do the #2 option.

 

[R2-D2]

I brewed this on Friday. Nailed the OG of 1.047 but TOTALLY FORGOT to add the coriander and orange peel at the 5 minute mark. I decided to toss them both into a hop bad and then into the primary fermenter. Not sure how that is gonna turn out but I suspect fine. Wyeast 3944 is slowly chugging away. Sample was at 1.024 this morning.

Bottled this last week after two weeks in secondary and just tasted a sample. Very good clone, a little strong on the coriander at this point but I expect that will subside with some time. My beers don't seem to hit their stride until after two months. This will be great in late April and through the early summer.

 

[R2-D2]

This is a great beer. Thanks for the recipe!

 

[coldrice]

So its not Belgian Pilsen or Begian Pale ale malt? is that just straight up 2 row?

 

[coldrice]

And, also, is it only being racked to a secondary for the sake of the second coriander addition?

 

[Schlenkerla]

And, also, is it only being racked to a secondary for the sake of the second coriander addition?

Yes, that and to let it finish. Think of it like dry hopping, but in this case its spice.

 

[alek]

First off, thank you for sharing this recipe. Secondly, I have not moved to all-grain yet; has anyone done a successful conversion of this recipe to partial extract? If not, any advice on such conversion?

 

[BrewJohnson]

I made this back in January and have been drinking it for a while now. The coriander is very pronounced and hasn't mellowed over time like I had hoped. It is still a great wit, but with the strong coriander spice it is a little more like Blue Moon than Hoegaarden. I will make it again but probably without the coriander addition to the secondary.

 

[st0neski]

So i will be brewing this recipe this weekend. Just place my order for the ingredients. One problem is that my shop does not have WYEAST 3944 in stock right now and does not carry White Labs WLP400 either. They told me that WYEAST suggests WYEAST 3463 which is the Hoegaarden Forbidden Fruit yeast. Do you think this will be fine with this recipe or should I drive the 45 minutes to the other shop near me that has the 3944?

Thanks.

 

[Paco]

Hmmm... well, it's the first of their recommendations. I have 3944 and 3463... I"m just about to brew my next batch of 40 liters (~10 G); I was to split with 3944 and 3864 but this might tempt me to try 3463 instead of 3864... last batch with 3864 was really nice though...

I'd say go for it!

 

[st0neski]

This one is in the fermentor with using WYEAST 3463 as I couldnt get my hands on the 3944.

Not sure of the SG because I did a few readings with my hydrometer and kept getting different numbers. The hydrometer was sticking to the sides of the theif, so I really don't know how well i did. Oh well, it will be beer and it will be delicious.

 

[lolitsluis]

Hi there,

I was wondering if this recipe was more like the original Hoegaarden, or closer to the modern rendition?

I also heard there was a Celis White clone recipe in Radical Brewing, I was wondering if any of you had any experience with it, and what the recipe itself was like?

Thanks in advance for the help

 

[Schlenkerla]

This version is like the Hoegaarden that you can get in the stores today.

This recipe is said to be from Pierre Celis, founder or modern day Hoegaarden.

http://en.wikipedia.org/wiki/Pierre_Celis

 

[lolitsluis]

This version is like the Hoegaarden that you can get in the stores today.

This recipe is said to be from Pierre Celis, founder or modern day Hoegaarden.

http://en.wikipedia.org/wiki/Pierre_Celis

hmm I think I might try this recipe, Im enjoying a few at the moment ^_^.

 

[BlackPawn]

Anyone try this with cloves? Hoping to try it this weekend.

 

[R2-D2]

Anyone try this with cloves? Hoping to try it this weekend.

I wouldn't. Coriander is what gives it the aroma. Cloves are mighty powerful.

 

[Schlenkerla]

Anyone try this with cloves? Hoping to try it this weekend.

I wouldn't. Coriander is what gives it the aroma. Cloves are mighty powerful.

Yeah. Use the coriander as called for asking with butter orange peel.

 

[Schlenkerla]

I once had a buddy who made a clove beer, well it was nasty and over done. Maybe ok in cider at small amounts. In hefeweizens it comes from the yeast Esters.

 

[BlackPawn]

I once had a buddy who made a clove beer, well it was nasty and over done. Maybe ok in cider at small amounts. In hefeweizens it comes from the yeast Esters.

A local brewery made a Hoegaarden "like" beer using orange and cloves. It's turned into my wife's favorite. I'll start with coriander, but if done lightly cloves can make a pretty awesome beer, but I don't know if can be repeated as nicely with small batch homebrew.

 

[Schlenkerla]

A local brewery made a Hoegaarden "like" beer using orange and cloves. It's turned into my wife's favorite. I'll start with coriander, but if done lightly cloves can make a pretty awesome beer, but I don't know if can be repeated as nicely with small batch homebrew.

Clove can work, but it needs to be slight in taste in my opinion. I think you need to ponder what you taste on spiced beers (Like, is it really there?). I think if its obvious it generally too much. I think most BJCP people will say the same thing.

 

[BlackPawn]

Maybe, but this ( link ) is an awesome beer. Most of us agree that the flavor of the beer reads left to right with primarily orange and clove flavor followed by coriander. It might take a lot of fine tuning to balance the cloves with the other flavors but I know it can be done on a large scale, I'm just looking for a way to clone something like that on a 5 gal scale.

 

[Schlenkerla]

Maybe, but this ( link ) is an awesome beer. Most of us agree that the flavor of the beer reads left to right with primarily orange and clove flavor followed by coriander. It might take a lot of fine tuning to balance the cloves with the other flavors but I know it can be done on a large scale, I'm just looking for a way to clone something like that on a 5 gal scale.

I think with this beer that you can detect some clove but its not from using clove its from yeast ester from a fermentation below 66F.

Example Hefeweizens; using wyeast 3068 has these esters

62F and lower has a smell/taste is more on the clove side
66F and higher has a smell/taste is more on the banana side​

The yeast on this recipe has a little of two above with a bit of bubblegum ester. wyeast 3944

 

[TNTgill]

I am planning my first all grain brew so I am definately still a noob, as such I am going to start BIAB first. If I use the original recipe will I need the rice hulls since I am under the impression that those would normally be used to prevent a stuck sparge and don't add anything to fermentables? If I don't need them do I replace them with anything else? Thanks everyone.

 

[MooMan]

I have attempted to read this entire thread and have not seen any discussion on clarifying agents (i.e. Irish Moss, Whirlfloc Tablets). Will the use of either reduce the great yeasty cloud that is characteristic of this beer? I typically keg, but I'm also worried about all the yeast settling to the bottom. I figure this beer is better bottled so one can swirl the yeast cake whilst serving.......

Thoughts?

 

[Kelpdog]

I have attempted to read this entire thread and have not seen any discussion on clarifying agents (i.e. Irish Moss, Whirlfloc Tablets). Will the use of either reduce the great yeasty cloud that is characteristic of this beer? I typically keg, but I'm also worried about all the yeast settling to the bottom. I figure this beer is better bottled so one can swirl the yeast cake whilst serving.......

Thoughts?

I believe the cloudiness should be more of a function of starch haze from the wheat additions than the yeast. Use of clarifying agents would impact this and are not part of this style. Racking normally after first/second fermentation should get the majority of the yeast to have fallen out of suspension. I, unfortunately, don't keg yet so I can't speak to impacts or considerations there but somehow doubt it would be an issue since the starch haze should stay consistent. Hope that helps!

 

[razorbuck]

I brewed this last fall with some hop subsitutions and left the coriander in the secondary WAY too long. I really wasn't trying to clone the original but I was amazed how close it came even with my variations. I'm amazed this one isn't sitting higher up on the list because it was insanely close to the original. I don't think I could get it any closer. My 2 cents

 

[Sheldon]

going to do this once the weather warms a bit.

 

[Schlenkerla]

I brewed this last fall with some hop subsitutions and left the coriander in the secondary WAY too long. I really wasn't trying to clone the original but I was amazed how close it came even with my variations. I'm amazed this one isn't sitting higher up on the list because it was insanely close to the original. I don't think I could get it any closer. My 2 cents

Go ahead and rate it or thumb it up. Thanks!!

 

[sathrovarr]

I've brewed it last month (using brewferm blanche yeast) and just drank a full pint of the beer. It's really close to the original but the coriander was too strong for me, next time I'll tweak it a bit lower.
All in all, a great clone.

 

[Schlenkerla]

Spices can dissipate with time. That said they should be subtle in the beer. Also fresh vs dried can make a difference. Fresh grind vs dry out of a shaker. Fresh being more potent.

Hope your beer mellows with time.

Schlenkerla