<p>I feel confident. Here's the recipe:</p>
<p>.5 lb Flaked Wheat<br>
.5 lb Belgian Aromatic Malt<br>
.25 lb Flaked Oats<br>
.25 lb Rice or Oat Hulls</p>
<p>Start of boil (1hr):<br>
5.5lb. Wheat Dry Malt extract (I'm sure we can convert to LME)<br>
1oz East Kent Goldings </p>
<p>15 minutes before end, add<br>
.5oz Kent Goldings<br>
.25oz Belgian Bitter Orange Peel<br>
.75tsp Crushed Coriander Seed<br>
1/8tsp Crushed Cumin seed</p>
<p>2 minutes before end, add<br>
.5oz Czech Saaz hops<br>
.5oz Belgian Bitter Orange Peels<br>
.5tsp Crushed Coriander seed<br>
1/8tsp Crushed Cumin seeds</p>
<p>Chill wort, pitch yeast. Beer Captured recommends Wyeast 3463 (Forbidden Fruit) or 3944 (Belgian Witbier) but we can use the dry yeast too I'm sure.</p>
<p>The notes say flaked grains are hard to use for homebrewers--does the wheat clump or something?</p>
<p>--<br>
Steve Killen <br>
| elvestinkle @ twitter<br>
| <a href="http://pursuing.calefaction.org">pursuing.calefaction.org</a></p>
<p>etsi provectus in sententiis sis<br>
esse parvulus in spiritus debes</p>
<p>On Jan 18, 2011 11:40 PM, "Clinton Ebadi" <<a href="mailto:clinton@unknownlamer.org">clinton@unknownlamer.org</a>> wrote:<br type="attribution">> Steve Killen <<a href="mailto:steven.f.killen@gmail.com">steven.f.killen@gmail.com</a>> writes:<br>
> <br>>> Hey guys,<br>>><br>>> So I have settled on a beer for my next brew. I think I'm going to try for a<br>>> Hoegaarden Wit! :) I am looking at it as a way to try my hand at recipe<br>>> conversion, and also looking forward to having a nice spring beer :)<br>
>><br>>> I am starting initially with the HWA in Beer Captured, and will fire up QBrew<br>>> Thursday. Any suggestions/comments welcome.<br>> <br>> Can you send the basic recipe (malt used, hops, spices, &c). It is my<br>
> understanding that Witbier can be a bit of a pain--it is pale and light<br>> in flavor, and so any defects will shine right through (part of why I<br>> made a dark and strongly flavored stout heh). <br>> <br>
> I think we have the process down enough that we can pull it off<br>> however... we managed to get through a production without a boilover,<br>> cooled the wort quickly, and (despite my oops the yeast cake is<br>
> compressed and old bit) fermenting with a stable temperature (yep,<br>> finally I've managed to KEEP it at a stable 68F!).<br>> <br>>> Are we on to brew Saturday still? I'm free!<br>> <br>> That should work, are there any days around Saturday you are free as<br>
> well? (Just want to make sure all schedules can align).<br>> <br>> We also need to go to the gardening company before brewing to fetch a<br>> supplies--I do *not* want to use the bucket again as it really doesn't<br>
> have enough headspace (and I can't look at the wort! no fun!).<br>> <br>> <br>> -- <br>> Lindsay (Carlton): nighttime baker! sounds a little iffy<br></p>