Belgian ale, wit, wheat beer, all-grain
Source: Phillip Seitz (firstname.lastname@example.org),
Issue #1094, 3/10/93
The arrival of Celis has spurred an interest in brewing white
beers, and in addition some HBDers have expressed a desire for
more recipes on the net. The following recipe and comments
should provide a good start for people who want to get ready for
their summer white beer drinking.
Lemon/gold color with a substantial haze and white head.
Slightly orangey aroma. Light to medium body with full, almost
moussy carbonation. Light to moderate tartness with subtle but
pleasant coriander flavor, some orange present but faint.
Aftertaste mostly tart and coriander-ish. I wouldn't go head to
head with Celis White, but this is unmistakably a white beer and
will make for excellent hot-weather drinking.
Grain bill--The basic bill is 60% barley malt, 30% wheat malt,
and 10% raw wheat. The latter was purchased at my local food
coop for $0.55/lb. I would increase the gravity to 1.046 next
time but think these proportions provide good results with little
trouble. The raw wheat was absolute hell to grind, but there
were no problems with the mash and sparge.
Thanks to Jim Busch, the sultan of wheat beer, for help with
the grain proportions.
- 5 pounds 2-row pale malt
- 3 pounds Belgian wheat malt
- 3/4 pound hard red winter wheat
- 1/2 ounce Styrian Goldings (6.8% AA), boiled for 60 minutes
- 10 grams ground coriander (boiled 10 minutes)
- zest of 4 oranges and one lime (added after end of boil)
- 12.5 ml 88% lactic acid (added at bottling)
- 110 grams corn sugar in 4.75 gallons for priming
- Hoegaarden white yeast cultured from brewery sample
Strike with 8 quarts @ 135F for 20 minute protein rest at 122-
124F; Add 1 gallon boiling water to raise to 145F, then heat to
158F for 30 minute saccrification; add 2 gallons boiling water
for 10-minute mashout at 170F; transfer to lauter tun and let sit
20 mins, then sparge with 6 gallons water @ 180F. I stopped
sparging at 1.008, collecting 6.25 gallons at 1.037. Boiled for
90 minutes and cooled with immersion chiller.