Hoegaarden White Clone Recipe
This recipe is for a 19 Litre (5 Gallon) batch.
- Grain Bill:
2.25kg Weyermann Pilsner Malt
2.25kg Weyermann Wheat Ale Malt
- Hop Schedule:
5g Magnum @ 75 minutes
10g UK Fuggle @ 15 minutes
10g Saaz @ 15 minutes
30g Freshly Ground Corriander Seeds (Not Included)
10g Orange Peel (Not Included)
1x 11g Lallemand Belgium Wit-Style Ale Yeast Pitched @ 19°c
Est. OG: 1.045
Est. FG: 1.009
Est. ABV: 4.7%
Pre-heat your 15.5 Lts of mash water for 72°c (to account for a drop in temp).
Mill the grains and then mash for 60 minutes @ 65°c
Raise the temp. to 75°c for 10 minutes
Sparge with 15 Lts of 75°c water. Once the water is completely drained, remove the grain bag or bucket.
Raise to a boil (boil time is 60 minutes) and then follow the suggested hop schedule.
Cool the wort down once the boil is complete and safely transfer it to a sanitised fermenter.
Once at 19°c, aerate the wort and then pitch the sanitised yeast packet.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.010, which will make you a 5.0% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most important step.