Danzar, that recipe sounds great. I definitely need to buy a bigger pot to get into this sort of thing
Really looking forward to trying it.
Emo wrote:pixelboy wrote:My fav Wheat/Hoegaarden requires some fiddling but its easy mate ....
1. Thomas Coopers Brewmaster Selection WHEAT BEER
2. Thomas Coopers Wheat Extract 1.5kg
3. Rind from 2 Oranges
4. 15gms (one pack) Corriander Seeds
Method
1. Take the rind of the Orange's being carefull not to get any of the pith (soft white part). You can use a fine cheese grater.
2. Crush the corriander seeds
3. Empty contents of the Malt Wheat Extract, the orange rind and crushed corriander seeds into LARGE clean saucepan and add a litre or two of water. Stir and bring to boil. Reduce heat and simmer, stiring occasionally, for 20mins.
4. Strain contents into a sterilised fermenter with the contents of the beer can.
5. Top up with cold water (or hot) to 23litres stiring well trying to get it to about 22c-26c then pitch yeast.
6. Give it 2 weeks @ 20c and rack or bottle.
Its a ripper! Was my 3rd brew and I havent matched it yet. Ill be doing exactly the same when I return from NZ in a fortnight.
Trust me.. Its not that hard... and it will taste great.
Being a fan of Hoegaarden, I've just made this up and put it in the fermenter. I used a Black Rock tin instead of Coopers and used 1kg of powdered wheat extract.
pixelboy wrote:EDIT: Your welcome to try my recipie but its been tested and improved.. this is the latest version!
My fav Wheat/Hoegaarden requires some fiddling but its easy mate ....
1. Thomas Coopers Brewmaster Selection WHEAT BEER
2. Thomas Coopers Wheat Extract 1.5kg
3. Rind from 2 Oranges
4. 15gms (one pack) Corriander Seeds
Method
1. Take the rind of the Orange's being carefull not to get any of the pith (soft white part). You can use a fine cheese grater.
2. Crush the corriander seeds
3. Empty contents of the Malt Wheat Extract, the orange rind and crushed corriander seeds into LARGE clean saucepan and add a litre or two of water. Stir and bring to boil. Reduce heat and simmer, stiring occasionally, for 20mins.
4. Strain contents into a sterilised fermenter with the contents of the beer can.
5. Top up with cold water (or hot) to 23litres stiring well trying to get it to about 22c-26c then pitch yeast.
6. Give it 2 weeks @ 20c and rack or bottle.
Its a ripper! Was my 3rd brew and I havent matched it yet. Ill be doing exactly the same when I return from NZ in a fortnight.
Trust me.. Its not that hard... and it will taste great.
anthony wrote:Question from those who have made this recipe with torrified wheat: Does it give you the true white beer colour and cloudyness of hoegaarden?
Users browsing this forum: No registered users and 28 guests