oats husks for hoegaarden?

[slim34]

hi

i'm a relative newbie having only succeeded in making a BASS clone (with a pedigree and a wadworth 6x disaster)

i really want to make hoegaarden and bought the all the right ingredients from Graham Wheelers recipe.

the recipe requires flaked oats but hop and grape only had oat husks.

do the clever bods here think that oat husks will suffice. Are they the same thing?

any advice would be most welcome.

cheers

simony

[steve_flack]

They are totally different. Flaked Oats are porridge oats - get them in the supermarket. Oat husks are the outside of the oat and have no extractable sugar in them - they are used to make sticky mashes less sticky.

[PieOPah]

Depending on the amount of flaked oats, wouldn't the oat husks be useful then?

[steve_flack]

They may be but they aren't a replacement for them.

[PieOPah]

Sorry, didn't mean as a replacement just alongside....

[slim34]

thanks guys

that's excellent news, except for the fact that i now have a bag of oat husks i don't need.

my wife is mad on porridge, or podge as we like to call it so i have plenty of that.

any one else tried a hoegaarden/witbier clone?

i know i'm probably a bit to much of a newbie to try witbier but it's my main motivation for learning to brew from grain.

are there any other witbier recipres that are good?

[PieOPah]

It is something I have planned on doing for ages, but like most of my brew plans, I never get round to them. Still, definately on my to do list

[David Edge]

except for the fact that i now have a bag of oat husks i don't need.

Once you've got a bit more confidence you could try the recipe suggested by Dave Ranger on the back page of March 2002 Brewer's Contact http://www.craftbrewing.org.uk/bcpdf/BC2-3_mar2002.pdf

We've used Graham's Belgian Spiced Wit recipe frpm "Home Brewing" very successfully. It was one of the first beers we made, an instant success and has remained a firm favourite - twelve 40 litre brews to data.

Rather than looking for another recipe, suggest you do as we do and tweak it this way and that, try different yeasts, adjust the spicing etc. Our latest had 0.1g/l cumin which smelled a bit curryish during fermentation, but after it had conditioned merged nicely.

[Calum]

i know i'm probably a bit to much of a newbie to try witbier but it's my main motivation for learning to brew from grain.

If that is your motivation then don't be afraid to give it a go. The basic skills and equipment are the same for a wit as they are for any other beer (unless you are doing some strange step infusion thingumy). You might as well try to make something you are actually going to enjoy. I have used the Brewferm Blanche yeast on a few occasions now which is perfect for wits and hefes. It is a very consistent and tolerant yeast and also has a really fruity smell when it is fermenting (which I kind of like) .

After that I agree with David and encourage you to experiment. Its the only way to learn and gain experience.

[maltman14]

Malted oats if you crush yourself make a very good filter bed to prevent stuck mashes .
Personally I have not found any affect on head retention using them as they do have a certain anmount of oil in them
And just ordered from Ausy site rice hulls I'll post when they arrive
http://craftbrewer.com.au

Kelvin

[maltman14]

Malted oats if you crush yourself make a very good filter bed to prevent stuck mashes .
Personally I have not found any affect on head retention using them as thet do have a certain anmount of oil in them
And just ordered from Ausy site rice hulls I'll post when they arrive
http://craftbrewer.com.au

Kelvin