EamusCatuli

Recipes 

Here is a clone for Hoegaarden I found, it looks pretty legit but im confused on why I am supposed to keep the beer at 45F during the secondary, or in the bottles for that matter? Lagering for an ale?

Ingredients for 5 gallons:

2 lbs. pale malt
2 lbs. malted wheat
1 lb flaked wheat
1 lb flaked oats
2 lbs. unhopped wheat dry malt extract
3 AAU East Kent Goldings hops (0.75 oz. at 4% AA)
2 AAU Saaz hops (0.5 oz. at 4% AA)
1/8 oz. lightly crushed coriander seed
1/4 oz. dried Curaco orange peel, shredded
Belgian witbier yeast slurry (White Labs WLP400 or Wyeast 3944)

All-Grain Option
Replace DME with an extra 1.5 lbs. ea. of pale malt and malted wheat
All-Extract Option
Omit pale and wheat malts, steep flaked grains at 150F for 30 mins remove grains, increase DME to 5 lbs

Mash @ 163F to start 9 qts water (152F for 90 mins)
Sparge w/ 12 qts @ 170F
Add DME, boil Add E. Kent Goldings hops, boil 45 min Add Saaz hops, boil 15 min Remove from heat, remove hops if possible Add coriander and orange peel, steep 30 min Cool to 70F add enough water to make 5.25 gal
Pitch yeast
Ferment at 65F for 2 weeks
Rack to secondary cool to 45F for 3-4 weeks
Prime with DME, bottle and age 3-4 weeks at 45 - 50F

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A watched pot does boil!

Professor Frink

Recipes 

Looks good to me. I always add the corriander and orange peel in the boil. It's really not necessary to do secondary at 45F, I typically keep it at room temp and it's come out fine.

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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com