There's a Hoe In My Gaarden

[Richard]

This'll be my competition entry if it turns out remotely well... bit of a blag on Hoegaarden based on some recipes I've seen about.

6 gallons.

4lbs Canadian 2-Row.
4lbs Light Malted Wheat.
1.5lbs Flaked Oats.
1.5lbs Wheat Flour (the all purpose stuff... this may be a very bad idea, but we'll see...)

0.5oz Hallertauer Tradition 7% @ 60
0.5oz Hallertauer Mittelfrueh 3.4% @ 20

0.2oz Crushed Coriander Seed @ 0 (steep for 30 minutes).
1.0oz Dried Bitter (Curacao) Orange Peel @ 0 (steep for 30 minutes).

2L starter of Wyeast Forbidden Fruit 3463, made from one package of the yeast.

Mash 4 gallons @ 150F for 90 minutes. Sparge  4 gallons @ 168F.

[jamie_savoie]

awesome recipe name lol
and wow that's alot of flour! liquid bread literally hehe

[Richard]

Removed the take-aside first runnings; I figure this one will have more than enough protein haze - I don't want to add a starch haze on top of that situation.

[Richard]

Looking at the grist, I'll be amazed if this one doesn't end in a stuck sparge. Between the malted wheat, wheat flour, and oats... it's gonna end up like porridge..

[fakr]

a good amount of rice hulls would have been a good idea.

[Richard]

yeah I use a real thick hose and the pressure it seems to exert on the manifold was fine in the end.

The flour literally dissolved... good little enzymes. Smells great.

[Richard]

Well I screwed the pooch on this one by boiling the whole thing for an extra half-hour rather than steeping (forgot to kill the burner). IBUs are way too high, and the orange has contributed what I can only describe as a very weird form of bitterness/acidity - almost vinous.

Will run this again when I can get another pouch of forbidden fruit... won't be entering the competition, so I'll judge instead.

[brew]

This looked cool - I suppose there's no way to tell if it had potential and if its worth trying again?

[Richard]

Not really, only way is to try again.