Experiment for diluted beer.... the original fits in the Baltic Porter style... We found ourselves often diluting our beers and still find them very tasty. So the experiment is about making a strong beer with the idea of deliberately diluting it down when drinking, compared to a beer from the same basis, but diluted before fermenting.
Hoegaarden Grand Cru is a favourite of mine. You find a lot of confusing info online... wheat or not? honey or not? Well this will be my take on it..... To get a dry beer with good malt taste, I decided not to use any caramel malts, but a few malty specialty malts and to do the main mash at a low 63C