HomebrewandBeer.com forum

pixelboy wrote:Fuggles??

I wouldnt of tried that..

BTW the one I did before XMAS is awesome now.. the spice is really coming thru.

What spice did you use?

Turner wrote:there's a pub in melbourne called the young & jackson that makes a beer that tastes so damn close to hoegaarden it's not funny!

The beer is called the Naked Ale.

IMHO it is possibly one of the foulest swills I have ever had the misfortune of tasting. It was a warm and flat Hoegaarden clone. Had no life whatsoever. Had some of the flavour and aroma of Hoegaarden but was a very cheap imitation.

I am sure that most of you can do a better Hoegaarden clone - I reckon I have.


Disclaimer: Had been swilling happily away on $9 pints of LCPA until then so most anything I drank from then on was going to have a hard time measuring up.

$9 a pint.. now there's a good incentive to brew your own

Nice pub - but very expensive. Was before Ashes test so had to prime up before the onslaught of Carlton Mid.

Danzar wrote:What spice did you use?

Corriander.. as its matured its taken on the spicy flavor more.

pixelboy wrote:

Danzar wrote:What spice did you use?

Corriander.. as its matured its taken on the spicy flavor more.

Ahhh, of course. You know that fruit shop across from Woollies? Get the bags from there. Half the price. $2.50 for 60 grams and it's good quality.

For my attempt at a wheatie, I bought some wanker-class tinned coriander figuring it would be fresher. I am a dickhead. A mate bought half a kilo of coriander for less than I paid for 50 grams and you cannot tell the difference.

Go the Asian grocery!!!

it's worth pointing out for those who haven't read the whole thread that you're talking about coriander seed, not leaves

SpillsMostOfIt wrote:For my attempt at a wheatie, I bought some wanker-class tinned coriander figuring it would be fresher. I am a dickhead. A mate bought half a kilo of coriander for less than I paid for 50 grams and you cannot tell the difference.

Go the Asian grocery!!!

And from the latter, it is probably fresher because of the high turnover.

In our household we refer to things as being very "Gourmet Traveller". (It's a wanker-class magazine with travel and food stuff. Clearly I'm a wanker because we have a shelf full of old ones, and we cook stuff from them. )

cheers,
T.

SpillsMostOfIt wrote:For my attempt at a wheatie, I bought some wanker-class tinned coriander figuring it would be fresher. I am a dickhead. A mate bought half a kilo of coriander for less than I paid for 50 grams and you cannot tell the difference.

Go the Asian grocery!!!

tinned coriander?

Pale_Ale wrote:

SpillsMostOfIt wrote:For my attempt at a wheatie, I bought some wanker-class tinned coriander figuring it would be fresher. I am a dickhead. A mate bought half a kilo of coriander for less than I paid for 50 grams and you cannot tell the difference.

Go the Asian grocery!!!

tinned coriander?

Yeah - with a removable lid like NesQuick - not what I think you're thinking of, like dogfood or peaches.

Yep. I was thinking of what you thought I thought I was thinking.

Please note the above is not not a double negative.

I never thought you wouldn't think what you replied would be a double-negative. As it happens, it wasn't. Nor is this.

Danzar wrote:You know that fruit shop across from Woollies? Get the bags from there. Half the price. $2.50 for 60 grams and it's good quality.

Got some today... then got the ingredients for another wheatie on the way home from the lads at Asquith

I've got one of these in the fermenter at the moment. I had it in my brew fridge ($10 fleabay fridge + temp controller) for 6 days during which it dropped to 16 deg several times. Now it's inside and bubbling away nicely at 22-23 deg. I hope the temp difference isn't going to cause any problems..... Had a taste the other day at 1026SG and it's tasting very promising.
Any ideas what would be a good brew to throw on the trub?

I brewed a similar to the orginal recipe here, and think that next time I will put more orange and coriander in the boil.

That said.....nice drop...needs a week or two more but it is well on the way.

Brownie

Yep - the recipe was updated to take into account the extra coriander and orange.

The key is getting that bitter orange from Grain and Grape. Essential I think.

timmy wrote:I've got one of these in the fermenter at the moment. I had it in my brew fridge ($10 fleabay fridge + temp controller) for 6 days during which it dropped to 16 deg several times. Now it's inside and bubbling away nicely at 22-23 deg. I hope the temp difference isn't going to cause any problems..... Had a taste the other day at 1026SG and it's tasting very promising.
Any ideas what would be a good brew to throw on the trub?

Try this:

Brewcraft Belgian Ale
1.5 kg liquid pale malt
250 grams dry wheat malt
500 grams English crystal malt, steeped for 30 mins, sparged and liquid then boiled
250 grams Golden Syrup
250 grams coffee sugar crystals
30 grams coriander seed
Rind from two mandarines (if you can't find any, use pink grapefruit, around one-2 tablespoons rind)
Liquid Wyeast Forbidden Fruit yeast (otherwise, use Belgian ale yeast or the abbey ale)

No hops. A terrific beer, cloning the Hoegaarden Forbidden Fruit.

I only joined this site to thank those responsible for this great clone.

Slurping one as I type.

Thanks for all your hard work on this clone,mine tasted sensational.

Brilliant!

Just started to hook into my latest batch and man oh man it's great. Hoegaarden for a fraction of the price.

In hindsight, you realise how simple this beer is.