http://home-brew.tribe.net/thread/f167e663-4e7c-4f52-87c6-a0323ff0d1f1?format=rss Tribe.net. Local Connections http://home-brew.tribe.net/thread/f167e663-4e7c-4f52-87c6-a0323ff0d1f1#8f14b2af-400f-404b-a2bf-3ec6f7f3ca9c Posted this on another brewer tribe...figured I'd post it here too. Maybe the tribe should combine? Hoegaarden Clone Here's a recipe I made to try and clone my favorite Belgian ale. (A white ale). I got pretty close! Sorry, all-grainers, it's a partial mash.... It's a tastey beer though, I promise. If you make this one...let me know what you think.. Hoegaarden Wit Clone SG 1.046 (calculated using ProMash) IBU 18.0 (calculated using ProMash) MALT 3.30 lbs. Light liquid malt extract 2.00 lbs. Dry wheat malt extract 0.50 lbs. Cracked unmalted wheat 0.50 lbs. Rolled (flaked) oats HOPS (pellet) 0.5oz Saaz (60 minutes in boil) 0.7oz E.K. Goldings (60 minutes in boil) 0.5oz Saaz (15 minutes in boil) OTHER 1.25 tsp. (0.1oz) Coriander seeds (15 mminutes in boil) 2.00 tsp. (0.1oz) Dried BITTER Orange (15 minutes in boil) Steep whole grains in 1/2 gallon water @ 155F for 30 minutes. Rinse with 1 or 2 pints of 170F water. Remove grains, add 2.0 gal water & extract, start 60 minute boil. Add hops and other ingredients as specified. White Labs Belgian Wit Ale Yeast (WLP400) Notes: Adding 2 oz of lactic acid may give an even more authentic Hoegaarden taste. I thought it may need a slight boost in the coriander and bitter orange as well; maybe even double the quantity of each??? But maybe that's too much. Thu, 12 Feb 2004 09:38:51 GMT http://home-brew.tribe.net/thread/f167e663-4e7c-4f52-87c6-a0323ff0d1f1#8f14b2af-400f-404b-a2bf-3ec6f7f3ca9c Greg 2004-02-12T09:38:51Z http://home-brew.tribe.net/thread/f167e663-4e7c-4f52-87c6-a0323ff0d1f1#2259d090-14c9-4118-bb9a-f9c046316953 If you like mixed mediums try this one. What can I say I’m from the NW and I like fruit beers? My recipe I used and results are below. My recipes tend to be centered around the activities the way they were in the 1700s. I modified this from one in Cat’s Meow II. Kris’s Winter Solstice Apple Nut Brown Bring 2 gal distilled water with 2 tsp gypsum to a boil (gypsum is optional and not necessary as apples are a natural clarifier—IOW I’d skip it) ½ lbs crystal malt (140 LB) At boil: 3.75 lbs Cooper’s Nut Brown (hopped) malt 8 oz malt-o-dextrin 15 min boil: 1 lbs honey ½ lbs dextrose 30 min boil-reduce heat that that boiling stops and add: 4 lbs large or 5 lbs small-cored and sliced Washington apples (I used Fuji) 2 tsp cinnamon (optional) Pasteurize the wort for 15 minutes at 160-180 F Strain the grains (I sparge bag it) and apples Cool wort to 70 F (water and ice work in the sink well) and transfer to primary ferment. Pitch 1 vial liquid German Ale yeast 3 gal distilled water 3 days later… Transfer to secondary ferment 3 more days later … Add ¾ c priming sugar boiled with water Bottle. Notes: The beer was crystal clear and lovely in color, but over fermented and highly alcoholic (6%). We are talking HUGE head. Nice mild apple flavor. The cinnamon was a bit more than I wanted. Came out pretty strong in the nose. What I’d do different: ½ c priming as I added enough sugars that don’t get consumed in the fermenter (honey and malt-o-dextrine) or I’d skip the malt-o-dextrine. No gypsum needed at all. Sun, 15 Feb 2004 10:08:29 GMT http://home-brew.tribe.net/thread/f167e663-4e7c-4f52-87c6-a0323ff0d1f1#2259d090-14c9-4118-bb9a-f9c046316953 $item.owner.firstName 2004-02-15T10:08:29Z