Cheap'n'Easy Light Wit (Hoegaarden-ish)

[andyCo]

"Sweet "


Thanks lads

Andy

[Razzerman]

Ayup folks - just checking back in.

Last brew I used the White Labs WLP-400 yeast, but due to circumstances had to pitch it at about 34°C - yes, far too high I know.

Anyhow, despite my yeast abuse, it's turned out pretty well. Really good head retention all the way to the bottom of the glass - nice to see it stick to the glass sides - normally the head has all gone in 2 minutes.

Back using the Munich yeast - really like this one too.

Has anyone noticed the change of label and taste on the new hoegaarden? Don't know what they've done, but it just isn't the same as the 'old' stuff.

Oh and thanks to dave-o for this thread - guess we all owe you a pint or two

Cheers,

Ray

[dave-o]

Oh and thanks to dave-o for this thread - guess we all owe you a pint or two

[deanrpwaacs]

Hello dave-o.
I made this a while back.How long does it keep when bottled as it is now clear as a bell ?
Should i give it a gentle shake to haze it up again ?
Regards Dean.

[dave-o]

Well it'll keep as long as any other ale, but it will lose some of that freshness which is nice in a wiezen. It won't gain anything from aging like a hoppier ale would IMO.

As regards the yeast, what they often do in German bars is pour it in to the glass leaving about 1-2cm in the bottle, put the bottle on its side and roll it back and forth on the bar a few times to dislodge the yeast. Then pour this last bit into the glass too.

[subfaction]

Hi fellas,

I'm thinking of getting the original recipe on for my first ever all-grain, going the BIAB way.
Just a few questions:

Can I use Torrefied Wheat as a replacement for the '2000g flaked (unmalted) wheat' ?
Has anyone had success in switching the oranges for marmalade?

[dave-o]

Can I use Torrefied Wheat as a replacement for the '2000g flaked (unmalted) wheat' ?

I have in the past subtituted some flaked for torri, without a noticable difference. However, in my last one i substituted all of the flaked for torri, and i would say that it was noticable. It was a kind of harsh taste that wasn't quite right.

So, especially as it's your first ale, follow the standard recipe so that you have a benchmark IMO.

You can get flaked from some health food shops or buy big bags intended as animal feed (!)

Has anyone had success in switching the oranges for marmalade?

This will work OK although it will of course add a fair bit of sugar to the brew, therefore either thinning it or making it stronger than usual. Oranges aren't hard to get though, so unless you really have to use up the marmalade, why bother?

[BeerBarron]

hi guys, ive been using this recipe for my first foray into all grain with great success. ive been sticking it in swing tops but now the cornies have arrived i want to stick it in one to put in the kegerator.

my question is what procedure should i use, should i crash chill before putting in cornie then force carbonate or prime in cornie for natural carbination. all advice welcome.

cheers tom

[dave-o]

No to crash chilling, as you want the yeast in there. As regards natural or forced carbonation it's up to you really but i'd go natural every time unless there's a good reason not to.

[BeerBarron]

what would you recommend for the natural carbination in the cornie. i usually go for around 10ml sugar per 750ml swing top which gives me a nice fizz. how would this translate to the keg? breaking my cornie cherry so keen to make a good impression

[dave-o]

10ml sugar? Do you mean 10g? This kind of ale is more highly carbonated than most, but 10g per 750ml is way high.
I use about 130g for a 23l batch.

[BeerBarron]

it was one of those 10ml/dessert spoon measures that the wife uses for baking. gives me a nice fizz. ended up putting 3/4 cup in cornie, then gased to 20 psi to seal lid. do i need to do any rolling of keg or can i just leave for a week as per bottles? cheers tom

[greenxpaddy]

Fermentable Colour lb: oz Grams Ratio
Flaked Wheat 0 EBC 8 lbs. 13.0 oz 4000 grams 50.3%
Flaked Oats 0 EBC 0 lbs. 14.0 oz 400 grams 5%
Belgian Aromatic Malt 50 EBC 0 lbs. 5.6 oz 160 grams 2%
Dingemans Pils Malt 2.8 EBC 4 lbs. 3.0 oz 1900 grams 23.9%
Bohemian Pils Malt 4 EBC 1 lbs. 8.6 oz 700 grams 8.8%
Wheat Malt 3.5 EBC 1 lbs. 12.1 oz 800 grams 10.1%
Oat hulls 0 EBC 1 lbs. 6 oz 625 grams 0%

That looks a wicked recipe... anychance the .rec file?

Looks like a right tw@ to me (at least for a single Infusion Mash, maybe OK if you are Herms or Rims), not anywhere near 50% of a sensible Base Malt Like 'Lager Malt' or 'Pale Malt' I had to mash for over 2 hours to get full conversion with a 50% lager malt to 50% Flaked wheat. So I'd guess that the Stated 85% mash efficiency is not achievable.

Well here is the finished article, delicately carbonated (underdone for me) I used 500g DME for the 36L not quite enough

[dave-o]

You're making me thirsty!

[arturobandini]

I'm captivated by how popular this thread is!

Always meant to do one of these so I might as well bang one out for Christmas. Got the original recipe on order but a couple of questions Dave-o;

I'm going to dispense with the Saaz because I'm a cheapskate like you and will be using Styrians as the Boil hops and aroma for citrussy goodness as I don't want to buy two packs of hops. Sound fine?

What's the IBU of this recipe?

Do you just chuck in whole oranges and decant them whole into the FV after the boil? Have you tried just using their peel and think it makes much difference...has anyone?

Crack the Coriander or doesn't it matter?

Once again, great thread. Really captured people's imaginations