Hoegarden Grand Cru - Beer Recipe - Brewer's Friend

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Hoegarden Grand Cru

244 calories 23.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 244 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Tuesday April 19th 2016
1.079
1.018
8.0%
28.2
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Belgian - Pale Ale2.8 kg Pale Ale 38 3.4 35.9%
2.80 kg Belgian - Wheat2.8 kg Wheat 38 1.8 35.9%
0.70 kg Flaked Wheat0.7 kg Flaked Wheat 34 2 9%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 9%
0.80 kg Honey0.8 kg Honey 42 2 10.3%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56.50 g East Kent Goldings56.5 g East Kent Goldings Hops Pellet 4 Boil 60 min 21.27 60.4%
37 g Saaz37 g Saaz Hops Pellet 4 Boil 15 min 6.91 39.6%
93.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander (crushed) Spice Boil 30 min.
15 g Orange Peel Spice Boil 30 min.
 
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:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 434 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 67 °C 90 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.7
Mash volume with grains 26.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17.4 L) 11.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 31.7 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22.7
Going into fermentor 22.7
Total: 33.4  
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: 2017-04-05 13:48 UTC