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Old 08-26-2009, 03:38 PM   #1
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Default All-Grain - Hoegaarden Witbier Clone - Pierre Celis White

Recipe Type: All Grain
Yeast: 3944
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.008
IBU: 14
Boiling Time (Minutes): 75
Color: 3.1
Primary Fermentation (# of Days & Temp): 7d/68F
Secondary Fermentation (# of Days & Temp): 14d/68F
Tasting Notes: Perfect clone for this beer brand. (See comments in post.)

Hoegaarden White Beer Clone

Tasting notes; Extremely pale in color. Bottle conditioned with yeast haze visible. Very exceptional, fine white satiny head with great head retention. Citrusy and sweet lemonlike floral aroma attributable to coriander and orange peel. Slight banana fruitiness from fermentation but not aggressive. Wonderful fresh, sassy and sexy yeast aroma. The floral notes of coriander, orange peel and herbal hops blend to become one complex alluring siren, clothed in sheer satin. Flavor impression finds the beer notably effervescent. Floral and fruity flavor blossom, but are not acidic. Full, sensual mouth feel without bitterness. Clean aftertaste refreshes. - Chuck

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------


16-A Belgian & French Ale, Witbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------


Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.047 Plato: 11.57
Anticipated SRM: 3.1
Anticipated IBU: 14.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------


Evaporation Rate: 18.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.036 SG 9.05 Plato

Formulas Used
-------------


Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.0 4.50 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
45.0 4.50 lbs. Flaked Soft White Wheat America 1.034 2
10.0 1.00 lbs. Rice Hulls America 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.13 oz. Millenium Pellet 15.00 10.2 75 min.
0.25 oz. Saazer Pellet 4.30 1.4 15 min.
0.25 oz. Super Styrian (AURORA) Pellet 7.00 2.3 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Corriander Seed - crushed Spice 5 Min.(boil)
0.25 Oz Sweet Orange Peel Spice 5 Min.(boil)
0.50 Oz Corriander Seed - crushed Spice (add to 2ndary before racking)


Yeast
-----


WYeast 3944 Belgian White Beer


Water Profile
-------------


Profile: Des Moine - Fleur Drive
Profile known for: Drinking & Bathing

Calcium(Ca): 35.2 ppm
Magnesium(Mg): 21.3 ppm
Sodium(Na): 21.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 39.0 ppm
biCarbonate(HCO3): 105.3 ppm

pH: 8.32


Mash Schedule
-------------


Mash Name: Simple Two Step

Total Grain Lbs: 9.00
Total Water Qts: 7.50 - Before Additional Infusions
Total Water Gal: 1.88 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 60.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Step 0 15 124 120 Infuse 139 7.50 0.83
Sachrification Ste 0 45 158 152 Infuse 210 6.80 1.59


Total Water Qts: 14.30 - After Additional Infusions
Total Water Gal: 3.57 - After Additional Infusions
Total Mash Volume Gal: 4.29 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----


2nd addition of Corriander in the 2ndary. Homebrew Club claimed its a perfect clone of Hoegaarden.
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Last edited by Schlenkerla; 01-04-2010 at 04:14 AM.
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Old 08-26-2009, 06:28 PM   #2
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Just the description of this beer alone makes me drool.

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Old 08-27-2009, 01:23 AM   #3
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I had problem converting a similar grain bill with infusion mash. Is that a protein rest at 120°F for 15 minutes then a saccarification rest at 152°F for 45 minutes? What are the 124 and 158 temp then? I don't use Promash...

Did you made an iodine test? Just curious... What FG did you reach?

Have you noticed any sluggishness with 3944 after an initial fermentation rush/burst? I had to rouse the yeast (gently swirl the carboy) to wake up the yeast to keep on working in the beer. I didn't made a starter from an Activator... mistake.

Also, how did you prepared the coriander addition for the secondary?

Thanks in advance for any help!

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Last edited by Paco; 08-27-2009 at 01:32 AM.
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Old 08-27-2009, 03:04 AM   #4
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Quote:
Originally Posted by Paco View Post
I had problem converting a similar grain bill with infusion mash. Is that a protein rest at 120°F for 15 minutes then a saccarification rest at 152°F for 45 minutes? What are the 124 and 158 temp then? I don't use Promash...

Did you made an iodine test? Just curious... What FG did you reach?

Have you noticed any sluggishness with 3944 after an initial fermentation rush/burst? I had to rouse the yeast (gently swirl the carboy) to wake up the yeast to keep on working in the beer. I didn't made a starter from an Activator... mistake.

Also, how did you prepared the coriander addition for the secondary?

Thanks in advance for any help!
Here goes...
Quote:
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Step 0 15 124 120 Infuse 139 7.50 0.83
Sachrification Ste 0 45 158 152 Infuse 210 6.80 1.59
Protein step
  • Water infusion amount 7.5 Qrts
  • Water infusion temp 139F
  • Mash temp range 120-124F (after addition)
  • Mash 15 Minutes
Sachrification step
  • Water Infusion amount 6.8 Qrts
  • Water infusion temp 210F
  • Mash temp range 152-158F (After Addition)
  • Mash 45 minutes
I always do an iodine test. If its positive then I keep mashing. Usually a really good stir and another 15 minutes does it for me. I also use "5" Mash Treatment. Ask for it at your LHBS. You add it to the dough in to hit a 5pH.

My FG was about 1.012

I didn't have problems with my yeast at all. It was fresh, so no starter.

A good rule of thumb for beers over 1.040 make a starter. 1.047 isn't that high. Also for smack packs look at the date code. For every month of age use 1 day to let it swell. Therefore a 4 month old smack-pack should be at its best, after smacking, after 4 days. Thats w/o a starter.

As for coriander, I used the stuff from Walmart. Already crushed. I think it was Tones Brand. Its a local brand here. There nothing to using crushed, just add it.

Add the coriander at the end of the boil (5 min) and in the 2ndary. For the latter add it to the 2ndary then rack to it.... The smell is awesome!!!!

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Last edited by Schlenkerla; 08-27-2009 at 02:24 PM.
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Old 08-30-2009, 12:32 AM   #5
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Thanks a lot! I appreciate.

If I may, one more thing I'd like to discuss. Most "authentic" Wit recipe call for bitter orange peal. I see you used sweet orange peal... can you elaborate? My first (drinkable) attempt at a Wit if too-orange-peal to me. That's dried orange bitter peal mostly; a small amount of sweet I also used from feeling. I'm really curious as to why you have chosen sweet orange peal instead of bitter orange.

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Old 08-30-2009, 04:34 PM   #6
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Quote:
Originally Posted by Paco View Post
Thanks a lot! I appreciate.

If I may, one more thing I'd like to discuss. Most "authentic" Wit recipe call for bitter orange peal. I see you used sweet orange peal... can you elaborate? My first (drinkable) attempt at a Wit if too-orange-peal to me. That's dried orange bitter peal mostly; a small amount of sweet I also used from feeling. I'm really curious as to why you have chosen sweet orange peal instead of bitter orange.
My choice about orange peel was due to availability and knowledge of the type at the time. The original recipe had "curacao orange peel". Just until the other day I didn't know that curacao was the bitter variety. Also, when I first made this my LHBS didn't have either orange peel types. After I asked about this, they started stocking it for me.

I knew that walmart had orange peel (sweet type ~$0.65 for 1 oz) so thats what I used. You can use either type.

The amount of 1/4 oz. is so subtle that I don't think it makes a difference. Others may argue this point, but spices in beers need to be subtle so you can barely detect it in the beer. If its obvious, then its too much. There may be exceptions in some cases. Say a vanilla wheat or pumpkin spice beer where that is the key flavor of said beer.

That's not to say you can't taste it over the coarse of drinking the beer but it needs to not be so obvious. That's my opinion regarding this beer.

Some American wheat beers seem to have much more than a subtly. I'm thinking of one of these Old Maine Dinky Wheat or Leine Sunset Wheat. One seems to be too orange peel-like. I don't remember which one it was...


FYI - See links below....

Bitter Orange Peel 1 oz. - Spices - Flavorings - Ingredients

Sweet Orange Peel 1 oz. - Spices - Flavorings - Ingredients
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Old 08-30-2009, 04:43 PM   #7
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FYI - I had a buddy make this beer with a decimal point error on the corriander!!!! He used 5 oz in the boil and 5 oz in the 2ndary.

USE ONLY A 1/2 OZ IN BOTH CASES!!!

We called the beer "Tarded's - I love Corriander Beer!" Its really, really spicy. I told him he had to add orange slices to the beer to cut the spice a bit... Man-law approved!!

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Old 08-30-2009, 10:23 PM   #8
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Quote:
Originally Posted by Schlenkerla View Post
FYI - I had a buddy make this beer with a decimal point error on the corriander!!!! He used 5 oz in the boil and 5 oz in the 2ndary.

USE ONLY A 1/2 OZ IN BOTH CASES!!!

We called the beer "Tarded's - I love Corriander Beer!" Its really, really spicy. I told him he had to add orange slices to the beer to cut the spice a bit... Man-law approved!!
Ya know... I don't concider Miller a good enough beer to designate them "man-law makers", but that's a whole different subject.

What's always gotten to me is that Miller started the "no fruit in beer" law...and then 6 months later they release the miller chill with lime in it. Sort of hypocritical isn't it?
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Old 10-25-2009, 10:28 PM   #9
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Hi,

I'm keen to try this beer, but I have a couple of questions (this will be my 5th all grain brew).
I noticed your water profile, my water is fairly soft (don't know exactly), and I usually use a ph 5.2 buffer. Should I be trying to match your water profile somehow?
As well, my LHBS only has "flaked wheat", how necessary is it to have the "Flaked Soft White Wheat America" in your recipe?

Thanks@!!

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Old 10-26-2009, 12:13 AM   #10
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Sorry to chime in on someone elses recipe... If you don't know the specifics of your water, I wouldn't try messing around with it too much. I believe you do want hard water with a Belgian beer, but I don't think it's absolutely mandatory to produce an excellent final product. I have soft water also. I've brewed Wit's with and without water adjustments and haven't noticed any huge differences.

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