Skipping happy hour for the first time since summer started. That’s pretty sad but I’m addicted to the Rock Bottom Mug Club thanks to Hecker. To get me in the weekend mood I brewed a batch of beer tonight. A batch of boysenberry wheat. I’ll get back to you in a month to tell you how it turned out. I’ll be brewing a lot these next couple weeks. I have four batches on deck.
Tonight I brewed a batch of beer. I’m trying to make a clone of my favorite beer, Hoegaarden Wit.
I did a couple things different than I have in the past for this batch. I am using bleach for all my sterilization instead of ‘One Step’ sanitizer.
For this batch also I made a yeast starter two days prior to get a more active yeast.
Ingredients:
1 lb flaked wheat
1 lb flaked oats
5 lbs. unhopped wheat dry malt extract
2 oz East Kent Goldings hops
1 oz Saaz hops
1 oz. lightly crushed coriander seed
1 oz. dried Curaco orange peel, shredded
Belgian witbier yeast slurry (White Labs WLP400 or Wyeast 3944)
Procedure:
Steeped flaked grains at 150F for 30 mins
Added DME, boiled
Added East Kent Goldings hops, boiled 45 min
Added Saaz hops, boil 15 min
Added coriander and orange peel, steeped 30 min
Cooled to 70F
Transferred to carboy and add enough water to make 5 gal
Pitched yeast
To be continued…