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Old 03-01-2005, 09:28 AM   #1
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Default Hoegaarden clone

Hi all.

For my next brew I want ot make a Heogaarden clone based on a tin on Muntons Wheat Beer extract.

Does anyone have a recipe I could follow ?

Big questions I have at the moment are:

Should I be using light DME or a wheat DME over and above the tinned extract

How much orange peel should I be using and when do I add it

How much coriander should I be using and when do I use it - also do I use leaf or crushed seeds ?

Lots of questions - help me out if you can

Cheers

A

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Old 03-01-2005, 04:57 PM   #2
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Heat 1 gallon of water to 155. Add:

8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice or Oat Hulls

Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:

5.5 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.3 alpha)

Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:

1/2 oz East Kent Goldings
1/4 oz. Belgian Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp crushed Cumin seeds

Boil 13 minutes then add:

1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp crushed Cumin seeds

Boil 2 more minutes. Chill. Strain wort. Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.

Wyeast Forbidden Fruit (3463)
or, second choice
Wyeast Belgian Witbier (3944)

This recipe is from _Beer Captured_ by Tess and Mark Szamatulski. I have not tried it. It's a cool book that I just got. Lots of interesting clone recipes of Belgians.

If you make it, let us know how it goes. Cheers!

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Old 03-02-2005, 10:33 AM   #3
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Cheers Janx! I'll give it a go as the next batch once my cider has been bottled.

It'll be roughly based on the recipe as I don't have the equipment or expertise to make from scratch, but I'll at least know how much orange peel and spices to add.

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Old 11-02-2005, 09:31 PM   #4
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My variation...


Heat 1 gallon of water to 155. Add:

8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls

Remove pot from heat and steep at 150 for 30 minutes. Strain grain water into brew pot and sparge with 1 gallon of 150 degree water. Bring water to a boil, remove from heat and add:

6 lb Wheat Dry Malt Extract
1 oz East Kent Goldings (4.4 alpha)

Add water to bring total volume to 2.5 gallons. Boil 45 minutes, then add:

1/2 oz East Kent Goldings
1/4 oz. Bitter Orange Peel
3/4 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(All added to a fine-meshed grain bag)

Boil 13 minutes then add:

1/2 oz Czech Saaz
1/2 Belgian Bitter Orange Peel
1/2 tsp crushed Coriander seeds
1/8 tsp ground Cumin

(added to the bag)

Boil 2 more minutes. Strain wort over ice.
Add water to bring to 5 1/8 gallons. Pitch yeast below 80 degrees.

Wyeast Belgian Witbier (3944)

Notes:
The Muntons Wheat DME added a brown color, so I don't think I'll get the Hoegaarden signature greyish color . Smells good so far. Tasting notes to follow at first and second rack.

I've stopped taking gravity readings, so none to report.

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Last edited by Cheesefood; 11-02-2005 at 10:09 PM. Reason: Final recipe edits.
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Old 11-02-2005, 10:42 PM   #5
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So it smells great! I just pitched the yeast and I'll check back before I go to bed to see if there's any activity.

Here's a Q for you all:

Since I don't have a sparge system, I did a ghettosparge where I heated water in a tea kettle then poured it into the grain bag. How off is this from real sparging? I stirred the grains with a spatula between pours from the kettle. It's pretty ghetto, isn't it?

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Old 11-03-2005, 01:54 AM   #6
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I use a nylon net (the one for the primary bucket) when sparging in a brew pot.

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Old 11-03-2005, 02:10 AM   #7
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Quote:
Originally Posted by Janx
This recipe is from _Beer Captured_ by Tess and Mark Szamatulski. I have not tried it. It's a cool book that I just got. Lots of interesting clone recipes of Belgians.

If you make it, let us know how it goes. Cheers!
I bought that book a few weeks ago. It's got some great recipes. I've got a kit I've got to get made, but after that I'm doing that Bridgeport IPA clone they have in there.
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Old 11-03-2005, 02:19 AM   #8
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ghettosparge AKA batch sparging Works for me. After you've done two runs, check the SG. If it's 1006 stop. If it's higher, give it another dunking.

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Old 11-08-2005, 04:13 PM   #9
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Cheesefood--can't wait to hear how this comes out. I've become addicted to this brew and was looking for a recipe. As for darkening, I wonder how subbing some ExLt DME for some of the wheat DME would work.

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Old 11-09-2005, 02:46 PM   #10
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I've used Muntons Light ME in this and get an orangey colour rather than the white that Hoegaarden has. I also used a tin of Wheat Extract as well so some of the darkness may be coming from this.

I guess the only way to get the really light colour will be to go all-grain - unless anyone knows of any really light malt or wheat extract ?

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