Hoegaarden White Clone - Beer Recipe - Brewer's Friend

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Hoegaarden White Clone

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 75 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Zymurgy magazine
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday March 8th 2018
1.049
1.012
4.9%
15.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Belgian - Pilsner2.4 kg Pilsner 37 1.6 54.5%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 45.5%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Nugget6 g Nugget Hops Leaf/Whole 12 First Wort 0 min 10.96 30%
7 g Saaz7 g Saaz Hops Leaf/Whole 4 Boil 15 min 1.84 35%
7 g Styrian Goldings7 g Styrian Goldings Hops Leaf/Whole 5 Boil 15 min 2.3 35%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
28 g Freshly ground coriander seed Herb Boil 5 min.
7 g Dried ground curacao orange peel Flavor Boil 5 min.
14 g Crushed coriander seed Herb Secondary 14 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 0.75 cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 L Infusion -- 50 °C 30 min
4.3 L Boiling water Infusion -- 65.5 °C 60 min
17 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.5 L) 28.3
Mash volume with grains (equipment estimates 34.4 L) 31.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 23
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Volume into fermentor 19
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

Steep the grains into 8.6L of 54.5°C water. Stir, stabilize and hold the temperature at 50°C for 30 minutes. Add 4.3L boiling water. Add heat to bring temperature up to 65.5°C. Hold for 60 minutes.
After conversion, raise temperature to 75°C lauter and sparge with 17L of 77°C water. Collect about 23L of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Ferment around 19°C for four to six days. Transfer to secondary fermentor and add 14g crushed coriander seed. Age for two weeks. Condition above 15.5°C until carbonated and clearer.

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  • Last Updated: 2018-03-21 09:17 UTC