Witbier Recipe - Hoegaarden Clone - Partial Mash

Recipe Info

Recipe Image

Hoegaarden Clone - Partial Mash

by on
All Grain + Extract
18.9 Liter(s)
18 Liter(s)
60 min
60%
A Hoegaarden lookalike, based off BYO's Hoegaardenwit recipe.

Fermentables

26% - Extra Pale Premium Pilsner (Weyermann)
1.125
36
1
Mash
26% - Wheat Malt - DE
1.125
37
2
Mash
13% - Flaked Wheat - US
0.5625
35
2
Mash
13% - Flaked Oats - US
0.5625
37
1
Mash
23% - Dry Malt Extract - Wheat - US
1
42
3
Extract

Hops

East Kent Goldings
21
Pellet
Boil
45 min(s)
5.5
14.1
Saaz
14
Pellet
Boil
15 min(s)
3.8
3.5

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

Curacao Bitter Orange Peel (shredded)
0.0071
kg
FlameOut
Coriander Seed (crushed)
0.0035
kg
FlameOut

Mash Steps

Saccharification Rest
Infusion
67
90 min

Special Instructions

1.
Mash at 152?F
2.
60 min boil w/ hop additions at 45 & 15
3.
Add curacao & coriander at flame out and steep 30 mins
4.
Ferment at 65?F for 2 weeks
5.
Secondary condition at 45?F for 3/4 weeks
6.
Bottle condition with DME for 3/4 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hoegaarden Clone - Partial Mash
Witbier
  • 18.90 Gallons Liters Batch Size
  • 18.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.007 FG
  • 17.6 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 3.6° SRM Color
  • 60% Efficiency
  • 5.7% ABV Alcohol
  • 167 per 12oz Calories
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