Hoegaarden Clone

Need opinions and advice on the recipe.

Hoegaarden Clone
Witbier
Type: All Grain Date: 8/12/2011
Batch Size (fermenter): 5.00 gal Brewer: Mitch
Boil Size: 7.37 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.25 gal Est Mash Efficiency 86.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
4 lbs 4.0 oz Wheat, Flaked (1.6 SRM) Grain 3 44.7 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.3 %
4 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 50.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 5 12.8 IBUs
1.00 oz Tettnang [4.50 %] - Boil 30.0 min Hop 6 6.8 IBUs
0.25 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
0.25 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.25 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 9 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35.49
ml] Yeast 10 -
5.00 gal Arrowhead Mountain Spring Water Water 1 -
Beer Profile
Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 19.7 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.0 SRM
Mash Profile
Mash Name: Single Infusion, Full Body,
Batch Sparge Total Grain Weight: 9 lbs 8.0 oz
Sparge Water: 5.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step
TemperatureStep Time
Mash In Add 15.07 qt of water at 165.6 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (1.46gal, 4.09gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about
95% of the time).
Carbonation Type: Bottle Volumes of CO2: 2.6
Pressure/Weight: 4.02 oz Carbonation Used: Bottle with 4.02 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Any opinions or advice about my last post on this thread

I'd get rid of the oats and use 2-3 lbs White Wheat instead.
I'd also use Belgian Pilsner malt instead of the two row.
I'd also mash at around 150 insted of 156.
Up the coriander to 0.5oz

Question: it seemed like you were using alot of hops (2 oz), but then I noticed your calculated IBUs are pretty low (in-line for style though)...why is that? I would think 1oz of 4.5% hops boiled for 60min would produce more than 13IBU.

I did a clone not long ago from Austin Homebrew came out really good!

They say to use 1/2 lb. of aromatic 1/2 /b. of flaked wheat, and 1/4 lb. flaked oats with 7 lb of wheat extract (probably about half base malts and half wheat).

1 0z kent golding 60m (seems strange but thats what they say)
.5 saaz 15m
.5 saaz 5m

spices: bitter orange 1 0z dried, coriander 1 oz (maybe just .5 oz for each doesn't specify exact weight)

put half of the spices in at 15m the other last 5m
With White labs Belgian wit ale 400