2015 - Hoegaarden Grand Cru - Beer Recipe - Brewer's Friend

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2015 - Hoegaarden Grand Cru

293 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Monday March 2nd 2015
1.088
1.022
8.7%
29.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.52 lb Belgian - Pale Ale6.522 lb Pale Ale 38 3.4 34.7%
6.52 lb Belgian - Wheat6.522 lb Wheat 38 1.8 34.7%
1.86 lb Flaked Wheat1.863 lb Flaked Wheat 34 2 9.9%
1.86 lb Flaked Oats1.863 lb Flaked Oats 33 2.2 9.9%
2 lb Cane Sugar2 lb Cane Sugar 46 0 10.7%
18.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 4 Boil 60 min 22.38 60.1%
1.33 oz Saaz1.33 oz Saaz Hops Pellet 4 Boil 15 min 7.39 39.9%
3.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.15 oz Coriander (cracked) Spice Boil 30 min.
0.30 oz Orange Peel Spice Boil 30 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 480 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.29 25.2  
Mash volume with grains 7.63 30.5  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 4.16 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 8.37 g | 33.5 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.

Ferment near 75 for esters.

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  • Last Updated: 2015-03-21 16:13 UTC