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Hoegaarden recipe
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Hoegaarden recipe
by OzzieJahn » Sat Aug 29, 2009 12:34 am
I'm looking for a good hoegaarden witbeer recipe....
cheers,
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cheers,
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Re: Hoegaarden recipe
by Joseph » Fri Sep 04, 2009 3:01 pm
I think I've got an extract recipe around somewhere, or were you looking for an all-grain one?
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Joseph - Brewing Master
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Re: Hoegaarden recipe
by OzzieJahn » Sun Sep 06, 2009 3:57 am
I'm easy going- extract recipe would be perfect! thx
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Re: Hoegaarden recipe
by Wild » Sun Sep 06, 2009 8:06 am
Here ya go:
Hoegaarden White Ale
Heat 1 gallon of water to 155°F. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls
Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)
Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
Good luck,
Wild
Hoegaarden White Ale
Heat 1 gallon of water to 155°F. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls
Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)
Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
Good luck,
Wild
-
Wild - Brewing Master
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Re: Hoegaarden recipe
by Joseph » Sun Sep 06, 2009 4:32 pm
Turns out I've given the book with the extract recipe to a friend, but I can't remember which one.
I can however remember that it was very simple. Just a can of liquid wheat malt extract, probably Black Rock brand (I think its called "Black Rock Whispering Wheat"), another kilogram of dry wheat malt extract (2.2 pounds I think is the imperial equivalent) and then instead of hops use Orange zest and Corriander leaves. I think it was for 21 litres or 5 gals.
Wild's recipe looks much better, I might even give that one a go soon.
I can however remember that it was very simple. Just a can of liquid wheat malt extract, probably Black Rock brand (I think its called "Black Rock Whispering Wheat"), another kilogram of dry wheat malt extract (2.2 pounds I think is the imperial equivalent) and then instead of hops use Orange zest and Corriander leaves. I think it was for 21 litres or 5 gals.
Wild's recipe looks much better, I might even give that one a go soon.
-
Joseph - Brewing Master
- Posts: 186
- Joined: Thu Mar 27, 2008 2:37 pm
- Location: Melbourne, Victoria, Australia
Re: Hoegaarden recipe
by Joseph » Mon Oct 26, 2009 9:18 am
It took me a while but I'm going to try a variation of wild's recipe tonight, scaled down for 2.5 gallons. Though instead of the rice hulls for the enzymes I'm going to add some high-enzyme pilsner grain into the mini-mash.
-
Joseph - Brewing Master
- Posts: 186
- Joined: Thu Mar 27, 2008 2:37 pm
- Location: Melbourne, Victoria, Australia
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