Steve's next brew

[Steve Killen]

On Wed, Jan 19, 2011 at 12:38 PM, Steve Killen <steven.f.killen at gmail.com>wrote:

> 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
>
By which I mean these are the things steeped/sparged.


> 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
>



-- 
Steven F. Killen <steven.f.killen at gmail.com>
| elvestinkle @ twitter
| pursuing.calefaction.org

Etsi provectus in sententiis sis
Esse parvulus in spiritus debes
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