Hoegaarden Extract Clone - Beer Recipe - Brewer's Friend

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Hoegaarden Extract Clone

144 calories 15.1 g 330 ml
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday May 20th 2020
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OG: 1.050 FG: 1.014 ABV: 4.7% IBU: 14

1.047
1.012
4.6%
11.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dry Malt Extract - Wheat1.5 kg Dry Malt Extract - Wheat 42 3 47.6%
1.50 kg Dry Malt Extract - Extra Light1.5 kg Dry Malt Extract - Extra Light 42 2.5 47.6%
150 g Flaked Oats150 g Flaked Oats 33 2.2 4.8%
3.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 30 min 6.45 50%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 25 min 5.25 50%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Coriander Herb Boil 30 min.
20 g Curacao Orange Peel Spice Boil 30 min.
2 g Cumin Spice Boil 30 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 196.7 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24.2 L) 26.6
Mash volume with grains (equipment estimates 24.2 L) 26.7
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 26 L) 28.4
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 23 L) 24.6
Going into fermentor (equipment estimates 24.6 L) 23
Total: 26.6  
Equipment Profile Used: System Default
 
Notes
  1. In 2-3 litres of water, boil goldings, crushed coriander seeds, cumin and dried orange/mandarine rind.

  2. At the 5 minute mark, add the malt.

  3. At the 10 minute mark, add the Fuggles hops.

  4. At the 15 minute mark, remove from heat and let stand for 15 minutes.

  5. Blend oats with water and strain. Simmer for a few minutes to sterilise and add to the fermenter.

  6. Top up fermenter with cold water

  7. Take your SG reading.

  8. Add the yeast. Ideal pitch temp is 18-22 degrees
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  • Last Updated: 2020-05-20 11:31 UTC