Hoegaarden Clone - JK - Beer Recipe - Brewer's Friend

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Hoegaarden Clone - JK

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 73 liters (ending kettle volume)
Pre Boil Size: 80 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: EalingDrop
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday February 11th 2020
1.048
1.010
5.0%
10.7
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 kg Bestmalz - Pilsen6.75 kg Pilsen 37 1.9 43.5%
1.35 kg Bestmalz - Wheat Malt1.35 kg Wheat Malt 37 2.2 8.7%
0.68 kg Flaked Oats0.675 kg Flaked Oats 33 2.2 4.3%
6.75 kg Bulgur/Bulgar Wheat - Bulgar/Bulgur Wheat6.75 kg Bulgar/Bulgur Wheat 36 1.8 43.5%
15.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g Saaz54 g Saaz Hops Pellet 3.5 Boil 60 min 6.92 50%
27 g East Kent Goldings27 g East Kent Goldings Hops Pellet 5 Boil 30 min 3.8 25%
27 g Saaz27 g Saaz Hops Pellet 3.5 Whirlpool at 80 °C 10 min 25%
108 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
15 g Irish Moss Fining Boil 5 min.
8.50 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
6 each Camomile Tea Twinings Flavor Boil 5 min.
40 g Coriander Seed Spice Boil 5 min.
40 g Orange Peel, Bitter Herb Boil 5 min.
6 ml Lactic acid Water Agt Mash --
6 g Epsom Salt Water Agt Mash 1 hr.
3.40 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 652 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.41 bar       Temp: 7 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Source - Norway, Stavanger (Langevatn)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 6 18 103 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 L Protein Rest Strike 51 °C 50 °C 30 min
Beta Rest Temperature 65 °C 65 °C 40 min
Alfa Rest Temperature 78 °C 78 °C 10 min
26.5 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 79.11 L. Suggest reducing initial water volume to 45.4 L and adding 33.71 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 80.11 L. Suggest reducing initial water volume to 35.15 L and adding 34.71 L sparge/top-off. 69.9
Strike water volume at mash thickness of 4.5 L/kg 69.9
Mash volume with grains 80.1
Grain absorption losses -15.5
Remaining sparge water volume 26.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 79.1 L) 80
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 73.9 L) 73
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 72.9
Total: 96.4  
Equipment Profile Used: System Default
 
Notes

Silver Medal, NSW brew comp 2019

4th iteration of the recipe to get as close as possible to the commercial example. If you want to make an inspired version of it then don't look here. '
Clone' means to make it as close to the real thing as possible, don't add random bits of crap in there because you feel like it.

Water additions here: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X3WYXZS

Fermentation
Primary 20 Deg C - 5 Days,
Primary 22 Deg C - 3 Days,
Primary 24 Deg C - 2 Days,
Primary 15 Deg C - 1 Days
CC 5 Deg C - 2 Days

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  • Last Updated: 2020-02-16 19:17 UTC