Scottie Posted April 7, 2013 Share Posted April 7, 2013 Finally got around to my Belgian Witbier. All unknown territory, so after a 3 hour brew day all there is to do now is wait and hope that I've turned out a half decent beer. Homegaarden 3kg Coopers Wheat Malt Extract 250g Weyermann Wheat Caramel Malt 6 litre boil 30g Helga (Southern Hallertau) 5.5% @ 50 minutes 15g Sylva (Southern Saaz)6.5% @ 15 minutes 30g Corriander seed (cracked) @ 15 minutes 30g Dried Orange Peel @ 15 minutes made to 21 litres Wyeast 3944 pitched at 22'C Link to comment Share on other sites More sharing options...
PhilboBaggins Posted April 7, 2013 Share Posted April 7, 2013 Sounds good Scottie. But I have a question. Does the 250g wheat malt have enough (or any) diastatic power for conversion? I thought it had to be mashed with a base malt? Link to comment Share on other sites More sharing options...
Hairy Posted April 7, 2013 Share Posted April 7, 2013 Sounds good Scottie. But I have a question. Does the 250g wheat malt have enough (or any) diastatic power for conversion? I thought it had to be mashed with a base malt? Not sure it really matters. 250g wheat malt on top of 3kg wheat malt extract won't make a huge difference. Anyway, I thought wheat malt was able to convert by itself without a base malt. Link to comment Share on other sites More sharing options...
Scottie Posted April 7, 2013 Author Share Posted April 7, 2013 Hopefully a steep will do the job, its actually Wheat Caramel Malt from Craft Brewer: Description: EBC 100 - 130 (Steep): Promotes body & wheat malt aroma with enhanced colour. Used particularly in Dunkelweizen and Hefeweizen. Link to comment Share on other sites More sharing options...
Hairy Posted April 7, 2013 Share Posted April 7, 2013 You tried to trick us [rightful] You can steep the caramel wheat, no problems there. Link to comment Share on other sites More sharing options...
Scottie Posted April 7, 2013 Author Share Posted April 7, 2013 Fixed with an edit [happy] Link to comment Share on other sites More sharing options...
Scottie Posted May 23, 2013 Author Share Posted May 23, 2013 Well I just tapped this one and I must say I reckon I've nailed it[love] . I reckon I've at least nailed the style, if not the Hoegaarden itself. Also I need to add a caveat, I tasted my first Hoegaarden in Helsinki in Mid February this year. In the week prior to this I was drinking Edelweiss Hefetrub and to be honest I was hard pressed to pick the difference. It is more than likely that it is all about the yeast and not attributed to any skill of mine. It's all about the yeast people. Edit: It's young but drinking well, 2.9 weeks in the FV 3.7 weeks in the keg [innocent] Link to comment Share on other sites More sharing options...
TobiasA Posted May 23, 2013 Share Posted May 23, 2013 Nice one Scottie! Do you think it'll be a lot better with time? I'm about to transfer my wheat beer to secondary this weekend after 2 weeks in primary, so excited! :D Link to comment Share on other sites More sharing options...
Scottie Posted May 24, 2013 Author Share Posted May 24, 2013 Nice one Scottie! Do you think it'll be a lot better with time? Hey Tobias I'm not sure, they say that time lets the bitterness mellow. Yet this isn't a bitter brew by any stretch of the imagination. Perhaps its in the zone. But I will say that the second one was better than the first and then [surprised [surprised the third was better still Link to comment Share on other sites More sharing options...
Scottie Posted May 31, 2013 Author Share Posted May 31, 2013 This beer changed in character; overnight [alien] After a week it just lost the flavour that I was finding so reminiscent of the real Hoegaarden. Now it comes across as a tad sweet and quite neutral in its flavour profile. I have no idea what happened and I am left wondering if this is the answer to my previous question of whether you can successfully keg a Whit Beer. Next time I will increase the bittering hop boil and bottle the entire batch. Link to comment Share on other sites More sharing options...
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