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Known as "Bieres Blanches" in French, the
white wheat beers from Belgium are brewed using about
50% wheat and conbination of spices, typically orange
peel and coriander. The spiced white beer was revived
by Pieter Celis in the Belgium town of Hoegaarden in
1966.
Hoegaarden, at 5% is a refreshing cloudy lemon coloured
beer brewed from both wheat and barley malt. The sweet
/ sour and spicy taste and subtle hop bitterness and
aroma makes it distinctively different from the usual
pot. It also differs from German wheat beers by using
the coriander and orange peel to give it the spicy fruity
edge.
Yeast is very important in bringing out the unique character of Hoegaarden White beer. We insist on Liquid Wyeast 3463.
Preparation:
A day before brewing - Prepare 18 Litres of very cold clean water or 4 Litres of ice. Make sure ice is made from clean water, sealed in plastic container.
Four hours before brewing - Smack wyeast pack, it will swell up after some time
Start of Brewing -
Place coriander seeds in a small pot and roast it lightly over fire until golden brown. Crack seeds with a roller and put it back in the steeping bag. Ready for use.
Soften can of Coopers Wheat beer in hot water for 5 min.
Method:
Use a big stock pot (min. 10Litres capacity) to dissolve 2lb of Dried Wheat Malt
in 4 litres of tap or potable water. Stir until malt is completely dissovled. Place it over fire and bring to a full boil. *WATCH OUT FOR BOIL-OVER* (caution: boil-over is messy)
Add bag of coriander seed, orange peel and Saaz hop. Continue boiling for 10 minutes.
Turn off fire and remove all bags from pot.
. Add Wheat beer can and 300g dextrose into pot and stir. (If you're using ice dissolve in pot now). Otherwise, transfer to fermenter
and top up 23 litres mark with very cold water (see preparation).
Stir vigorously for 5 min. Pitch yeast and continue
brewing in the normal way. |
