Brew it Bru - Hoegaarden Clone - Beer Recipe - Brewer's Friend

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Brew it Bru - Hoegaarden Clone

213 calories 23 g 0.440 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53.5 liters
Post Boil Size: 50.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 213 calories (Per 0.440L)
Carbs: 23 g (Per 0.440L)
Created: Tuesday June 15th 2021
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OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 11

1.052
1.014
5.0%
13.1
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Pilsner6.5 kg Pilsner R 0.00 / kg
R 0.00 		36 1.5 57.5%
4.50 kg Simpsons - Wheat Malt4.5 kg Wheat Malt R 0.00 / kg
R 0.00 		36.576 2.8 39.8%
300 g Flaked Oats300 g Flaked Oats 33 2.2 2.7%
11.30 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mitt50 g Hallertau Mitt Hops Pellet 4.1 Boil 60 min 10.51 66.7%
25 g Hallertau Mitt25 g Hallertau Mitt Hops Pellet 4.1 Boil 15 min 2.61 33.3%
75 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Coriander Seed R 0.00 / g
R 0.00 		Spice Boil 15 min.
50 g Bitter Orange Peel R 0.00 / g
R 0.00 		Flavor Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 198.7 g       Temp: 20 °C       CO2 Level: 2.67 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42.8 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 73 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
20 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.08 L. Suggest reducing initial water volume to 45.4 L and adding 10.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.7 L. Suggest reducing strike water volume to 37.94 L and adding 3.3 L sparge/top-off. 41.2
Strike water volume at mash thickness of 3.7 L/kg 41.2
Mash volume with grains 48.7
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 27 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 53.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 50 L) 50.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.5 L) 50
Total: 65.7  
Equipment Profile Used: System Default
"Brew it Bru - Hoegaarden Clone" Witbier beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 5.03%, IBU 13.11, SRM 3.76, Fermentables: (Pilsner, Wheat Malt, Flaked Oats) Hops: (Hallertau Mitt) Other: (Coriander Seed, Bitter Orange Peel, Yeast Nutrient)
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  • Last Updated: 2024-05-17 08:16 UTC