Witbier Hoegaarden Witbier Clone - Pierre Celis White

[razorbuck]

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

Every single thread I visit says I have already rate it(which I haven't). I figured it was a problem with the forum.

 

[Ruffins]

For the spices- Whole toasted or freshly ground?

 

[Schlenkerla]

I would use fresh if you have it handy.

 

[Schlenkerla]

I have used normal ground corianderin the past.

 

[Ruffins]

I would use fresh if you have it handy.

Fresh Coriander is Cilantro...don't think that would be good.

 

[Schlenkerla]

I meant fresh coriander. Fresh ground that is.... To me cilantro is something you find in salsa or Mexican dishes. Not beer. Lol

I suppose a light ale could be dry hoped with cilantro. Last night I had a watermelon lemonade that had cilantro as the garnish. Wasn't bad. Cilantro in a light beer for summer.... hum....got me thinking crazy now....

 

[jerseyfoxcom]

Hi all,

I am attempting to do this one in the UK for my first attempt, but finding some big problems getting the ingredients over here which are specified in the recipe.

Here are the closest alternatives I can find :-

from http://www.the-home-brew-shop.co.uk/

0511667 Flaked Torrified Wheat 1kg
100263 Hop Pellets Saaz 100g
100403 Wyeast Activator™ 3944 Belgian White Beer Yeast
207488 Aurora Hops 100g (not pellets)
461037 Nugget Hops 100g (alternative for the Millenium hop pellets)
101900 Sweet Orange peel - crushed 50g
0811761 Flaked Rice 1kg
100178 Pilsner Malt 3kg Crushed / Milled, Weyermann®

Will these be OK to use instead? Total amateur, but very keen on learning & experimenting!

Adam

 

[Schlenkerla]

First off worth noting rice hulls are not rice. It's the outer jacket of rice kernel. It's used to keep the grist from clumping.

I don't know about using torrified wheat, I don't know how similar it is to wheat itself. I will get back to you on this unless somebody who knows, replies.

The hop substitution. It's ok

The Orange peel is ok, I have used it and so have my friends wii have made this.

 

[jerseyfoxcom]

Ah, that's good to know - thanks. So, it seems as though my substitutions are going to be reasonably good, apart from the rice hulls?

I will take another look and see if I can get those.. they might be called something different over here possibly.

I will post result when I start brewing. Going to start with a pilot batch on the stove, then move on to the large scale shed brewing set up once it's built!

Many thanks

Adam.

 

[Schlenkerla]

Ah, that's good to know - thanks. So, it seems as though my substitutions are going to be reasonably good, apart from the rice hulls?

I will take another look and see if I can get those.. they might be called something different over here possibly.

I will post result when I start brewing. Going to start with a pilot batch on the stove, then move on to the large scale shed brewing set up once it's built!

Many thanks

Adam.

The torrified wheat should work ok too.

Tell the homebrew shop why you need rice hulls.

Send them this.....

http://www.northernbrewer.com/shop/...s/grain-malts/unmalted-grains/rice-hulls.html

 

[jerseyfoxcom]

Bingo!

http://oliverbrown.co.uk/acatalog/Rice_Hulls.html#a361

Think these are OK? They are pyrotechnic grade apparently..

 

[jerseyfoxcom]

This might be better actually..

http://www.hopandgrape.co.uk/public/detailv1.asp?itemcode=OAT20073142

 

[Schlenkerla]

Good you found some.

 

[Stephen_mc]

This is a phenomenal beer! Surprised there isn't more feedback. Great summer beer!

 

[kilgoretrou_t]

Hello all.

This post will likely make you cringe/laugh.

Would it be possible for some nice simple instructions on how to make a version of hoegaarden? I am a beginner. Ive done two kits so far. Coopers Cerveza and Coopers Australian Pale. The instructions I am looking for are along the lines of 1. boil water. 2. add some herbs and 300g of xyz grain 3. boil for 40 mins. 4. remove scum 5. cool, then add yeast. 6 add some primer and bottle. 7. wait 3 months. 8. drink.

I realise its not this simple, but I am not really very keen on a) understanding or manipulating the brewing process and b) making any other beer.

What i would like is to follow a formula and just make hoegaarden.

thx

 

[Crucial-BBQ]

Hello all.

This post will likely make you cringe/laugh.

Would it be possible for some nice simple instructions on how to make a version of hoegaarden?

Not laughing and I am sure you have found one by know. I know it can be difficult to read the entire ProMash recipe when people post the entire report here.

 

[Schlenkerla]

Not laughing and I am sure you have found one by know. I know it can be difficult to read the entire ProMash recipe when people post the entire report here.

I imagine he was to drunk to read the recipe. Two batches makes not the all grain brewer.

If he's reading this. Go to...

Www.howtobrew.com

 

[HopSong]

I found this thread late. I'm about to brew my first wit.

I don't have FLAKED wheat.. but I do have whole kernels available. I'm guessing they will be crushed as with the Pils malt.. and mashed alongside as one mash?

What is the benefit of flaked over whole crushed grain?

 

[Schlenkerla]

You need to have wheat to make a wit. Otherwise you're making a miller-like ale. American light ale.

BTW - I'm the OP.

 

[Schlenkerla]

If you can, buy some flaked wheat and the wyeast liquid yeast in this recipe. This is spot on for Hoegaarden.

 

[QuebecCity]

I made this reciepe its been in my keg for a week now and I tried a glass all i can taste is corriander especially in the after taste I can barely drink it and the body seems like water... I was thinking of adding honey to sweeten it up. Any advice would be apprecitated.

 

[IslandLizard]

I made this reciepe its been in my keg for a week now and I tried a glass all i can taste is corriander especially in the after taste I can barely drink it and the body seems like water... I was thinking of adding honey to sweeten it up. Any advice would be apprecitated.

If you used the amounts as given in the OP's recipe it will be coriander assertive, but not so much it's all one can taste. Perhaps your coriander is more potent than the OP used. Or you simply don't like coriander.

I always use coriander from the Indian spice store, they are slightly oblong shaped, not round, and have a lot more flavor than the round (domestic) ones. A very light toast before crushing (mortar) improves the flavor IMO. I only use 7 gram (1/4 oz) in the boil, none in "secondary." For a more subtle approach I only use half of that, 3.5 gr. Same amounts (7 or 3.5 gr) for the bitter orange peel, which I grind in the coffee grinder to a fine powder (spinner type) and steep in some hot wort for 10 minutes before adding at flameout. For a bolder approach I double those amounts (14 gr). Again, I've never used "dry spicing" after fermentation in this style, but it can be done successfully, giving more aroma (and flavor).

Why is the beer's body watery? What was your OG, FG, and mash temp? Did something go wrong during the boil/fermentation perhaps?

 

[QuebecCity]

I hit the right mash temp and followed the instructions. I think my scale is the problem the battery was low I think the measurement was off. I added the corriander to the boil and to the secondary. today I tasted it and it seems to have quieted down maybe the batch needs time to sit. I already have another batch ready for secondary transfer I'm gonna leave out the corriander addition see how it goes. As for the og and fg I was right on. I'm using a floating hydrometer maybe it's off its a cheap one... I'm no pro at brewing but I've done 12 batches and every time I hit my numbers and never had a bad batch nock on wood. How long should I age the beer in a leg before it's good to drink? Kinda put it in a keg charged it up to 30 psi and rolled 6 times over two days the 5th day I turned it down 7 psi and she was ready to go.

 

[IslandLizard]

7 grams crushed coriander seeds is about 4 level teaspoons (20ml). You used double (14gr, 0.5 oz) in the boil then another "double load" (14gr/0.5 oz) in the secondary.

Most hydrometers float
Calibrate it against water, it should be 1.000. a .002 deviation is common.

Witbier should be consumed fresh and be cloudy. No need for aging, although after 6 months it should still be fine, but will taste differently, the aromatics disappear.

Yours should be prime right now. I force carbonate and roll at 40psi (~10-20 mins) until she doesn't absorb anymore. She's cold from crashing before racking. 24hrs later bring it down to 10psi. A bit foamy but perfect after a few hours until she sputters.

Hmm, time to brew another Wit. Wife loves it. I use a bit different recipe though.

 

[Schlenkerla]

I'm the OP. I always used dry already prepared bitter orange and coriander.

I believe it was Tones brand from Wal-Mart.

Anyhow it was never over the top.

I would have to agree a little time for the beer to age and to settle. Note, settling will have lots more coriander in the first few if not the first several.

You said you kegged right? Let time do the trick, pull a few after a week two weeks. Note the impact of settling.

Another thing, I never try to get every drop out of the carboy or fermenter. It just gets crap that you don't want in the beer. Also, settling or aging in the secondary is good idea, as is not racking too low.

I hope the coriander settles out or mellows a bit for you.

 

[Schlenkerla]

Also, if you think you made it right. Don't panic and add honey or other stuff give it a little time. Ok

 

[QuebecCity]

I never pick up the trub off the bottom and I used dried out orange peel I'm positive I used too much corriander... The lesson here don't trust batteries from dollar store do yourself a favor and pay the 10 bucks just for that rare circle battery. As for the beer the foam smells very strong of corriander but after 5 mins it settles down. I tried to mix a pint with a bit orange juice. I even tried raspberry juice guess I'm SOL lol. It wasn't bad but it wasn't good either lol. Hopefully my second batch will be better.

 

[QuebecCity]

View attachment ImageUploadedByHome Brew1436814431.062845.jpg

 

[IslandLizard]

I never pick up the trub off the bottom and I used dried out orange peel I'm positive I used too much corriander... The lesson here don't trust batteries from dollar store do yourself a favor and pay the 10 bucks just for that rare circle battery. As for the beer the foam smells very strong of corriander but after 5 mins it settles down. I tried to mix a pint with a bit orange juice. I even tried raspberry juice guess I'm SOL lol. It wasn't bad but it wasn't good either lol. Hopefully my second batch will be better.

Sorry you don't care for the coriander, or the amount of it. May make a great pairing with an Indian stew, or Mulligatawny.

Nothing wrong with batteries from the dollar store. They may not last as long, but the price is low enough to replace them 4x and you're still ahead. If you want to sponsor Target go ahead. I just order them off eBay, like 4-12 of them, depending on future needs, and they run less than a $.70 each, mailed. The last batch was Energizers and the use by date on them is 4-5 years into the future, or even longer. Speaking of, time to order more...

Hint: have a calibration weight or some object with known weight, like a SS elbow or so, and check when in doubt.

 

[Schlenkerla]

If you can let this age, the spice should tame down a bit.

I once dropped a mesh screen into my beer only to have it totally dissolve and taste horribly metallic. A month later I decided to dump every bottle. So I said what the heck, I will try to drink one as I do the dumping.... ....well I'm glad I did that. It tasted fine after a month of sitting. I was really shocked.

I hope time bodes your beer well.