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Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Hoegaarden-like Style: Wheat Beers
Substyle: (Belgian Witbier)
 Original Gravity: 1.052
 Final Gravity: 1.014
 Alcohol (ABV): 4.93%
 Calories (per 12 oz.): 173
 Total IBU (Bitterness): 33
 SRM (color): 3

Ingredients: (Portions for a 5 gallon batch)
Grain 3.3 lbs.Pilsner Malt, 2-row (Germany) Extract
Grain 0.2 lbs.Barley, Flaked (USA) Extract
Grain 1 lbs.Wheat (raw) Extract
Grain 0.4 lbs.Oats, Flaked (USA) Extract
Grain 2.2 lbs.Wheat Malt (Belgium) Extract
Hops 2 oz.Hallertauer (Pellets% AA) Boil time 60 min.
Miscellaneous Ingredient 2 lemon (juice and zest) Extract
Miscellaneous Ingredient 0.05 ozCumin seed Extract
Miscellaneous Ingredient 1 ozCorriander Extract
Miscellaneous Ingredient 0.5 ozOrange Peel Extract
Yeast 3 oz.Wyeast Labs Belgian Witbier (3944) Yeast (Ideal ferm. temp: 62-75°F)

Directions:
Hoegaarden Wit should have an OG if 1048. Kent Goldings is used for the sec character and Saaz is used for the aroma. Michael Jackson suspected a third spice is used, perhaps cumin seed, Ive received a tip not to use too much of this seed because it seems to give a cheesy result, try starting with a single (1) gram.
The wort is fermented by two different strains of yeast, one for the primary fermentation, the other for the secondary (bottle) fermentation. To each bottle a bit of glucose is added together with the second yeaststrain.
The first yeast which is used to ferment Hoegaarden Wit, I have no information about this first yeast. The second yeast however can be cultivated from a bottle of Hoegaarden (or perhaps even Celis white if he took his yeaststrains with him).

Hops
The hops I used are 22 grams of Hallertau (boiled for 60 minutes) and 10 grams of Goldings (boiled for 30 minutes).

The coreander was boiled for 10 minutes, the peel for 7 minutes. Total boilingtime was 65 minutes.
MASHING 118 125 145 163 172 (F)
MINUTES 10 25 25 30 2

I added the juice of 1 lemon to the mash to obtain a pH of about 5.2.

OG should be about 1049. This batch produced a nice whitebeer, which certainly can compete with the Hoegaarden. It resembled the original quite a bit, but the hoparomas were somewhat more spicier than the original.

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks


A beer please:
Wiehed birra, jekk jghogbok
(Wee-het bir-ra yek yoh-dzbok)
-Maltese

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