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Title: Hoegaarden clone |
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| Boil Size: 11 L |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 11/17/2018 05:26 PM |
Notes: Hoegaarden clone extract + steeping grain late-addition recipe (tweaked from Jamil Zainasheff's original recipe below mine)
18 L final fermentation vol
Target OG = 1.051; FG = 1.011
Actual OG = 1.051; FG = 1.011
IBU = 16 SRM = 4 ABV = 4.9%
Ingredients
Wort A
1.5 kg wheat DME (8-12EBC)
0.5 kg flaked oats (steeped 30mins 77C) 8L
Made up to boil gravity 11L
15g Citra hops (60 min)
Wort B (add @knockout)
1 kg wheat DME
50g fresh orange peel (should use 2 medium oranges, no pith, steep 15 mins, can remove afterwards) i only had Clementines
10g crushed coriander seed (steep 15 mins)
Add to room temp filtered water to make 18L total fermentation volume.
Bubbling in airlock for 10-11 days. Temp 22-23C
Then gave additional 10 days fermentation.
Pitch with Wyeast 3944 (Belgian Witbier)
Priming = 110g sugar in 500ml for total volume approx 18.5L. In racking bucket total was 17L. Got 52 330ml bottles from it. SRM around 4, surprised it was so white based on prediction of boil...
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(Blanche Oreiller) Written by Jamil Zainasheff
(5 gallons/19 L, extract with grains)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM = 5 ABV = 5.0%
Ingredients
6.6 lb. (3 kg) wheat liquid malt extract (4 °L)
0.25 lb. (113 g) Munich liquid malt extract (9 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
4 AAU Hallertau hops (60 min.) (1.0 oz./28 g of 4% alpha acids)
1.5 oz. (50 g) fresh citrus zest (5 mins)
0.4 oz. (15 g) crushed coriander seed (5 mins)
0.03 oz (1 g) dry chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
1 cup corn sugar (if priming)
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Step by Step
In this extract recipe, the oats are not going to provide any sugars for fermentation so the amount of malt extract is greater than the other recipes. Place the oats loosely in a grain bag. Since the oats will swell, avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Since this is only oats, squeeze the bags to extract the liquid. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Do not bother with Irish moss or other kettle finings. Add the spices with five minutes remaining. Chill the wort rapidly to 68 °F (20 °C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version. |
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