Hoegaarden White is a popular Belgian wheat beer that’s big on flavour, with subtle hints of coriander and orange for a crisp, fruity flavour and distinctive aroma.
MJ Craft Series Bavarian Wheat
1kg Liquid Wheat Malt
15 Hersbrucker Hops
Orange peel, dried (Remove all white pith)
15g Coriander seeds, crushed
1. In advance, chill 5-10 litres of water in sanitised containers.
2. Using a vegetable peeler, remove the peel from a large orange, being careful to not include any white pith.
3. Add Hersbrucker Hops Bag to a mug of boiling water and cover with a saucer.
4. Bring 1 litre of water to the boil, add orange peel and coriander, turn heat down and simmer for 15 minutes. Pour through a sanitised strainer into your fermenter.
5. Pour MJ Bavarian Wheat, Wheat Malt and Dextrose into fermenter.
6. Add hot water from the steeped hops bag, then re-cover the cup and hop bag.
7. Top up to 23L with chilled and tap water to reach a starting temperature of 20°C.
8. Stir vigorously to aerate and mix all ingredients well.
9. Sprinkle on the sachet yeast, tip in hop bag and seal fermenter.
10. Ferment as close to 18-20° as possible.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.