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Belgian white beer recipe, any recommendations?
I'm with Brewchez on the wheat flour. I understand what you're after by using it. I imagine it's for the hazy almost neon sheen but you should only need a tablespoon ot two at the most for that.
I think Oats are a little more appropriate in a witte for that extra cloudiness.
TripelDecker wrote:
I'm going to jump in here. Just brewed a white ale this weekend. Recipe calls for crushed corriander and bitter orange peel in the secondary. How do you effectively sanitize the orange peel and corriander before it touches the brew?
The orange peel and corriander go in during the final 5 minutes of the boil. That will sanitize them.
I just brewed a white with the same additions and put them in for the final 5 min.
I just brewed a White beer and agree with some of the others.
Oats for the haze. 8-16 oz steeped
Use Pilsen ( extra light) DME if you can
Hops- Use what you have just don't overpower the spices.
Coriander seed from the supermarket is fine just crush it up some before using.
Orange peel and Coriander during the last 5 minutes of the boil.
I have seen some recipes for adding more coriander and OP to the secondary if you choose. I guess the theory is that by then there is enough alc. to kill off anything.
Never heard of the flour thing??
Randy Mosher (Radical Brewing) talks about using flour for extract brewers that can't mash their oats. (steeping oats doesn't work that well) He recommends 1 tablespoon added to the boil for the sheen.
I got the idea for the whole wheat flour from The Homebrewer's Recipe Guide. It has you sift it into the wort while stirring constantly at flame off.
Also, I just got a .87 oz bottle of whole coriander seeds from Kroger, McCormick Gourmet Collection, for less than 4.50
I haven't yet had a chance to brew this or any other batch for the last several weeks so when I get a chance, I will definitely post.
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