#3 (Hoegaarden) - Beer Recipe - Brewer's Friend

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#3 (Hoegaarden)

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday July 22nd 2019
1.050
1.012
5.0%
23.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.62 lb American - Pale Ale4.62 lb Pale Ale 37 3.5 43.1%
4.18 lb American - Wheat4.18 lb Wheat 38 1.8 39%
0.94 lb Flaked Wheat0.935 lb Flaked Wheat 34 2 8.7%
0.50 lb Flaked Oats0.495 lb Flaked Oats 33 2.2 4.6%
0.50 lb Rice Hulls0.495 lb Rice Hulls 0 0 4.6%
10.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 45 min 19.27 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.65 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.32 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Coriander Herb Boil 5 min.
80 g Orange peel 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
17.25 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.02 16.1  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Fresh orange peel
Crushed coriander seeds

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  • Last Updated: 2022-06-21 17:03 UTC