AG Hoegaarden

[seamad]

Yeah that sounds a lot for a single batch. Mine weighed @ 30g.I reckon less is better, if underdone you can always do what teh germans/dutchies do and wack a wedge of some citrus in the glass.
All my kegs are empty at present, but did 2 brews today, 2 brews in fermenter in fridges and 2 cubed to follow so things are on the up.

 

[malt_shovel]

Thanks for posting the recipe
Looks good for my christmas day family beers. How long do you think from grain to glass? I was thinking four weeks would be peak but not familiar with brewing wits.
Cheers

 

[Byran]

Just made a 20l batch. First time making a witbier in the Hoegaarden style with the orange zest and coriander. Smells great and tastes great from the boil. Trying to revive a bit of WLP 351 I have had in the fridge for about 6 months so i can get this baby cranking.

 

[seamad]

Thanks for posting the recipe
Looks good for my christmas day family beers. How long do you think from grain to glass? I was thinking four weeks would be peak but not familiar with brewing wits.
Cheers

For what it's worth , pitched mine on the Sunday, was firing Monday morning.Following Tuesday night set the ferm fridge to 0, and will keg/force carb @ lunchtime today and will be enjoying the first one this arvo, as I'm out of kegs and the weather is warming up I might not have any left in a month :chug:

 

[Screwtop]

Been using this base recipe for 6 years with very good results, originally from Chad I believe. Flour mixed to a paste with some water and added to the boil 5 min prior to flameout provides good haze.

Screwy

Witbier - All Grain single batch

Boil Size: 36 l

OG: 1.048 SG
Color: 3.2 SRM
IBU: 22.8 IBUs

Boil Time: 90 Minutes



2.550 kg Pilsner
1.150 kg Wheat Malt     
1.150 kg Wheat, Torrified  
0.250 kg Oats, Flaked
0.080 kg Acidulated Malt

25.00 g Hallertauer [4.80 %] - Boil 60.0 min
20.00 g Hallertauer [4.80 %] - Boil 30.0 min

1.00 tsp Cooking Salt (Boil 30.0 mins)

20.00 g Hallertauer [4.80 %] - Boil 10.0 min

1.00 tbsp Wheat Flour (Boil 5.0 mins)
18.00 g Orange Peel, Bitter (Boil 5.0 mins)
12.00 g Coriander Seed crushed (Boil 5.0 mins)

1.0 pkg Wyeast 3944

Mash Schedule

Protein Rest  53.00 C       30 min        
Saccrification 64.00 C       60 min        
Mash Out       77.00 C       20 min        


FG: 1.008  AA: 84.03