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Belgian White


read 692 times • 20 replies • posted 12/31/2013 10:06:59 AM

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Zunkmeister
can someone give me some advice on a Belgian White?
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CanIHave4Beers 2911:74
Hereís a couple of recipes that folks from the site have posted...
http://www.ratebeer.com/Recipe.asp?RecipeID=134
http://www.ratebeer.com/Recipe.asp?RecipeID=59
http://www.ratebeer.com/Recipe.asp?RecipeID=3

What in particular do you need advice about? Are you going for a particular flavor profile/want it to taste like a particular beer?
12/31/2013 10:33:23 AM

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HornyDevil
Avoid putting an orange slice on your glass when drinking it.
12/31/2013 10:46:39 AM

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t0rin0 62:1180
Originally posted by HornyDevil
Avoid putting an orange slice on your glass when drinking it.


If itís a crappy wit then thatís about the only way to make it drinkable. Same goes for any poorly made wheat beer, including the American Wheat Garbage-Style Ale (hefeís).

On a more serious note Iíd be curious to hear some procedural / recipe advice too. St Bernardus Wit is one of my favorite beers of all time and Iíd love to brew a good wit one of these days.
12/31/2013 10:55:58 AM

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Zunkmeister
Iím a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices?
12/31/2013 11:06:00 AM

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t0rin0 62:1180
Originally posted by Zunkmeister
Iím a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices?



You probably donít need to rack it at all if you donít want. Also, is there a point to adding spices at different times? Why not add it at the end of the boil?

The point of racking is get the beer off of the yeast cake, which applies to beers that you either want to age a long time or you want to make extra clear. Neither of those really apply here, unless Iím missing something.
12/31/2013 11:17:29 AM

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SamGamgee 2452:182
Spices in at flameout, bottle or keg from primary a few days after fermentation stops. Carbonate on the high side (like 2.7 volumes or a little higher maybe). This is a beer you can be drinking in a couple weeks from brew day. I like a mix of 50% pils, 40% flaked wheat, and 10% flakes oats, about 15 IBU noble hops at start of boil and whatever wit yeast you like.
12/31/2013 11:46:26 AM

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HornyDevil
Originally posted by Zunkmeister
Iím a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices?



Since this is your first batch, you should try to keep things as uncomplicated as possible.

Leave it in the bucket for a week and then rack it to the carboy.
12/31/2013 12:12:37 PM

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bitbucket 2159:63
12/31/2013 7:03:34 PM

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robrules 1
Avoid the vegetal round coriander and use the fruitier oblong kind.
1/6/2014 12:31:58 PM

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t0rin0 62:1180
Originally posted by robrules
Avoid the vegetal round coriander and use the fruitier oblong kind.


Care to elaborate? I know very little about coriander other than it can overpower a beer easily.
1/6/2014 12:47:07 PM

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