Steve's next brew

[Steve Killen]

I feel confident. Here's the recipe:

.5 lb Flaked Wheat
.5 lb Belgian Aromatic Malt
.25 lb Flaked Oats
.25 lb Rice or Oat Hulls

Start of boil (1hr):
5.5lb. Wheat Dry Malt extract (I'm sure we can convert to LME)
1oz East Kent Goldings

15 minutes before end, add
.5oz Kent Goldings
.25oz Belgian Bitter Orange Peel
.75tsp Crushed Coriander Seed
1/8tsp Crushed Cumin seed

2 minutes before end, add
.5oz Czech Saaz hops
.5oz Belgian Bitter Orange Peels
.5tsp Crushed Coriander seed
1/8tsp Crushed Cumin seeds

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.

The notes say flaked grains are hard to use for homebrewers--does the wheat
clump or something?

--
Steve Killen
| elvestinkle @ twitter
| pursuing.calefaction.org

etsi provectus in sententiis sis
esse parvulus in spiritus debes

On Jan 18, 2011 11:40 PM, "Clinton Ebadi" <clinton at unknownlamer.org> wrote:
> Steve Killen <steven.f.killen at gmail.com> writes:
>
>> Hey guys,
>>
>> So I have settled on a beer for my next brew. I think I'm going to try
for a
>> Hoegaarden Wit! :) I am looking at it as a way to try my hand at recipe
>> conversion, and also looking forward to having a nice spring beer :)
>>
>> I am starting initially with the HWA in Beer Captured, and will fire up
QBrew
>> Thursday. Any suggestions/comments welcome.
>
> Can you send the basic recipe (malt used, hops, spices, &c). It is my
> understanding that Witbier can be a bit of a pain--it is pale and light
> in flavor, and so any defects will shine right through (part of why I
> made a dark and strongly flavored stout heh).
>
> I think we have the process down enough that we can pull it off
> however... we managed to get through a production without a boilover,
> cooled the wort quickly, and (despite my oops the yeast cake is
> compressed and old bit) fermenting with a stable temperature (yep,
> finally I've managed to KEEP it at a stable 68F!).
>
>> Are we on to brew Saturday still? I'm free!
>
> That should work, are there any days around Saturday you are free as
> well? (Just want to make sure all schedules can align).
>
> We also need to go to the gardening company before brewing to fetch a
> supplies--I do *not* want to use the bucket again as it really doesn't
> have enough headspace (and I can't look at the wort! no fun!).
>
>
> --
> Lindsay (Carlton): nighttime baker! sounds a little iffy
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