Hoegaarden - Beer Recipe - Brewer's Friend

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Hoegaarden

205 calories 22.6 g 440 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.85 liters
Post Boil Size: 26.37 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 83%
Calories: 205 calories (Per 440ml)
Carbs: 22.6 g (Per 440ml)
Created: Wednesday September 29th 2021
1.050
1.014
4.8%
15.5
6.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.62 kg Viking - Pilsner Malt2.62 kg Pilsner Malt 37 3.57 43.7%
2.46 kg German - Pale Wheat2.46 kg Pale Wheat 39 2.51 41%
315.24 g Flaked Wheat315.24 g Flaked Wheat 34 3.84 5.3%
324.32 g Rolled Oats324.32 g Rolled Oats 33 4.37 5.4%
280 g Rice Hulls280 g Rice Hulls 0 4.7%
5,999.56 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Pellet 2.5 Boil 60 min 15.53 100%
70 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Gypsum Water Agt Mash --
1 g Calcium Chloride (anhydrous) Water Agt Mash --
1.60 g Epsom Salt Water Agt Mash --
0.40 g Canning Salt Water Agt Mash --
2.40 g Chalk Water Agt Mash --
6 ml Lactic acid Water Agt Mash --
1.40 g Gypsum Water Agt Sparge --
1 g Calcium Chloride (anhydrous) Water Agt Sparge --
1.60 g Epsom Salt Water Agt Sparge --
0.40 g Canning Salt Water Agt Sparge --
1 ml Lactic acid Water Agt Sparge --
25 g Bitter Orange peel Water Agt Boil 10 min.
25 g Coriander Seed Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.66 bar       Temp: 7 °C       CO2 Level: 6.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash In Steeping 35 °C 35 °C --
Phenol Rest Steeping 42 °C 42 °C 10 min
Protein Rest Steeping 50 °C 50 °C 15 min
Beta Rest 1 Steeping 62 °C 62 °C 15 min
Beta Rest 2 Steeping 65 °C 65 °C 15 min
Alpha Rest Steeping 72 °C 72 °C 30 min
18 L Mash-Out Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 20.9 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 29.9
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 26.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.4 L) 25
Total: 36.7  
Equipment Profile Used: System Default
"Hoegaarden" Witbier beer recipe by Jake_the_Snake. All Grain, ABV 4.75%, IBU 15.53, SRM 6.73, Fermentables: (Pilsner Malt, Pale Wheat, Flaked Wheat, Rolled Oats, Rice Hulls) Hops: (Saaz) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Chalk, Lactic acid, Bitter Orange peel , Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-25 08:12 UTC