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Belgian white beer recipe, any recommendations?
I would like to turn out a belgian wheat this weekend and here is a recipe I am interested in:
3.3 # wheat malt extract
2 # dry wheat malt extract
1/4 # whole wheat flour
2 teaspoons coriander
1 1/2 oz liberty hops (bittering)
1 1/2 oz cascade OR amarillo (have both)- dry hop in secondary
WLP400 Belgian Wit Ale Yeast in a 750 ml starter
45 minute boil with liberty hops in 5.75 gallons water, flame off, stir flour into wort, add cracked corianders and steep 10 minutes. cool, pitch, primary till done, secondary 7 days with cascades or amarillo hops
What do you guys think? any changes or additions helpful, I also have a few different hops in the fridge if anyone would recommend another hop type. I tried running this thru beertools and it kept telling me the ingredients were too dark. I also don't mind using specialty grains just not sure what to use. I do know I want a light colored beer! every beer I have made has been maroon or dark red in color and I want a good light colored spring/summer beer. Looking for 4-5% abv also, not sure if this recipe has enough fermentables in it for that.
Thanks!
Sazz for bittering and Hallertau for aroma. Cascade could pass for a dry hopping but from what I have tasted and read dry hopping isn't needed. Knock your wheat malt extract back to 2.5# and add 1# of Lite Belgian Candi Sugar. If it were me I'd find room for a little honey and maybe a little clove. But all in all your line up sounds good. The hop suggestion is just to keep more in the "Belgian" style.
Great recommendations just one problem. I don't have any saaz or hallertau nor can I get any till next week.
I read in the BYO Hop substitute guide that Liberty is a good sub for the hallertau
Here is a list of what I have:
cascade (4 oz)
chinook (2 oz)
Liberty (2 oz)
Williamette (3 oz)
Mt Hood (2 oz)
UK Fuggle (2 oz)
Amarillo (1 oz)
US Norther Brewer (1 oz)
Would you think any of these would be a better sub for my hop choices?
I also need to check at my lhbs tomorrow ( a small natural food store) and see if they have the belgian sugar
Actually, beer is beer.... if it tastes good then who cares, right??? It's your brew... let us know how it turns out.
If you want a lighter brew, try using Light DME instead of the wheat DME. Also, the 45 minute boil will help to prevent darkening of the extract in the boil. You could probably go with 30 minutes on the boil for extract. I would up the coriander, but that's me, I love the stuff. In my last wheat ale, i used almost 4 ounces of coriander! Yunny! I could eat the seeds all day; be sure to crack them well though. The clove recomendation is a good one, as is the belgian candi sugar. You may also want to try adding some bitter orange peel too towards the end of the boil, with some honey.....I'm making a Belgian Wit as soon as I can get a special yeast, WLP410. That won't be out until June though, so I may just get the yeast and make it in the fall so it can age over the Winter.....I plan on using Saaz and Hallertau in mine.....
But as last posted, it is your brew...make it and tell us how it came out....
Quick question on coriander. Is crushed coriander, that can be found at Wal-Mart, ok to use? What about the clove?
Flare_dogg wrote:
Quick question on coriander. Is crushed coriander, that can be found at Wal-Mart, ok to use? What about the clove?
I 'd say only if it's fresh....then again, I don't know how fresh the seeds are at the brew store....either way, I would think getting whole seeds and crushing them yourself would yield better results......
check at grocery stores for bulk packaged spices from local providers. Big brand corriander and whole nutmeg can be pretty pricey, but I pick up both in a special section at my store that has spices from local spice companys dirt cheap.
Ummmmm...
1/4# of whole wheat flour? I have never heard of that in a recipe.
I don't think its a good idea, it will just gum up the brew (literally).
Its all starch no sugars for fermentability. No starch in beer.
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?
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