Hoegaarden 1st

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balconybrewer

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hi all,

i am looking to put down a hoegaarden clone and below is what i am adding;
  • Coopers Brewmaster Selection WHEAT BEER
  • Coopers Wheat Malt Extract 1.5kg
  • Rind from 2 - 3 Oranges
  • 20gms Crushed Corriander Seeds
  • 2 gms cumin seeds
  • WB-06 yeast
i have a few questions to go with this;

  1. why do people reccomend boiling the Malt, orange rind and corriander (i understand the orange and seeds but why the malt)?
  2. can i add the orange rind and seeds to the primary fermenter or do i need to strain them out?
  3. if i rack before bulk priming should i cold condition or not?
  4. with cold conditioning do you bulk prime before it goes back into the fridge or before i bottle
thanks in advance for any advice / critisism

cheers

 
Hi Ryan,

I'll answer what I can and leave the rest for more knowledgeable members.

1. Not completely sure but probably to better utilise/extract the essenses from the additions.
2. I'll completely leave this one
3. I would say that is personal choice and I never rack, so...
4. Immediately before bottling and not before

Cheers,

microbe

ps - probably in the wrong section - I'll see if someone can move it.
 
Hoegaarden is cloudy, I wouldn't cold condition it
 
Take the time to digest Stu's style of the week: witbier thread. Jamil's podcast explains when best to add your orange rind, corriander, etc. and offers extract subs, too... some great tips in there, across the board.

What's your batch size? You've included ingredients in gram, etc. but no target volume.

reVox
 
i am aiming at about 21 - 22 lts

i find alot of info on AG bres but not much for a beinner kit brewer.

can anyone else help with the original questions with regard to boiling the LME and spices....?

cheers
 
i am aiming at about 21 - 22 lts

i find alot of info on AG bres but not much for a beinner kit brewer.

can anyone else help with the original questions with regard to boiling the LME and spices....?

cheers

there are a few reasons
1 destroy any enzymes in the wort
2 sterilize the wort
3 to remove by evaporation undesireable aromatic components of the wort
4 to extract the bittering and aromatic elements from hops and spices
5 to clarify the wort by coagluating proteins and tannins
 
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