Hoegaarden White Clone - Beer Recipe - Brewer's Friend

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Hoegaarden White Clone

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewersassociation.org/homebrew-rec
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday April 21st 2016
1.048
1.012
4.7%
14.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Belgian - Pilsner9.9 lb Pilsner 37 1.6 50%
9.90 lb Flaked Wheat9.9 lb Flaked Wheat 34 2 50%
19.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz American Nugget0.44 oz American Nugget Hops Leaf/Whole 12 Boil 75 min 9.68 28.6%
0.55 oz Brewmaster - Czech Saaz0.55 oz Czech Saaz Hops Leaf/Whole 4 Boil 15 min 1.92 35.7%
0.55 oz Styrian Goldings0.55 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 2.63 35.7%
1.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.55 tbsp Irish Moss Fining Boil 15 min.
0.55 oz Dried ground curacao orange peel Spice Boil 5 min.
2.20 oz Freshly ground coriander seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.93 gal (51.73 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.93 gal (3.73 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.43 29.7  
Mash volume with grains 9.01 36  
Grain absorption losses -2.48 -9.9  
Remaining sparge water volume (equipment estimates 8.23 g | 32.9 qt) 9.3 37.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.93 g | 51.7 qt) 14 56  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.73 66.9
Equipment Profile Used: System Default
 
Notes

Step infusion mash: add 4.5 Gal of 130°F water to the grains. Stir, stabilize and hold the temperature at 122°F for 30 minutes. Add 2.5 Gal boiling water. Add heat to bring temperature up to 150°F. Hold for 60 minutes.
After conversion, raise temperature to 167°F lauter and sparge with 9 gallons of 170°F (77°C) water. Collect about 14 gallons of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.

Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.

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  • Last Updated: 2016-04-21 19:57 UTC