Witbier OhioBrewtus' Hoegaarden Clone - (AG) - Home Brew Forums

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Old 09-06-2007, 01:06 AM   #1
ohiobrewtus
 
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Nov 2006
Ohio
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Recipe Type: All Grain   
Yeast: WLP400   
Yeast Starter: 2 Qt.   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.008   
IBU: 15   
Boiling Time (Minutes): 60   
Color: 3   
Primary Fermentation (# of Days & Temp): 21 days at 66 degrees   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   

Hoegaardeen Clone
-----------------

Brewer: Ohiobrewtus
Style: Belgian White Ale
Batch: 5.00 gal, Mashed

Characteristics
---------------
Recipe Gravity: 1.048 - 1.054 OG
Recipe Bitterness: 15 IBU
Recipe Color: 3° SRM
Estimated FG: 1.008 - 1.012
Alcohol by Volume: 4.8-5.5%

Ingredients
-----------

Flaked wheat 2.50 lb, mashed
White wheat 3.00 lb, mashed
Belgian pilsner 4.50 lb, mashed

Cascade 0.50 oz, pellet, 60 minutes
Cascade 0.50 oz, pellet, 5 minutes

1/2 oz Coriander seeds @ 15 min
1/2 oz bitter orange peel @ 15 min
1/2 oz orange extract @ 15 min

Notes
-----
Mash @ 155 for 60 minutes
Double batch sparge with 5 gallons (2.5 gallons each) of 170 degree water
draw off 6.25 gallons
follow hop/misc. ingredients schedule above

I left this in primary for 3 weeks, then bottled.

I used a mixture of yeasts in my brew, but WLP400 works fine as well:

yeast cultivated and stepped multiple times from Hoegaarden bottles
California Ale V (WLP051)
Belgian Wit (WLP400)

Make a 2 qt. starter at least 48 hours prior to brewing.
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Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.


 
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Old 02-07-2008, 06:18 PM   #2
bobbydigital
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May 2007
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whats the cost of all that

 
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Old 02-20-2008, 08:58 PM   #3
beergears
 
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Oct 2007
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Good substitute for Cascade hop, in this context...?
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Old 02-21-2008, 02:57 AM   #4
ohiobrewtus
 
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Quote:
Originally Posted by beergears
Good substitute for Cascade hop, in this context...?
When I do this again I'll probably use some Hallertau that I have on hand. Any descendant of Hallertau, Tettnang or Sazz would be appropriate (Crystal, Mt. Hood, etc.)

I'd also recommend tossing in a half pound or so of rice hulls to prevent a stuck mash. I didn't use any and didn't have any major problems, but why risk it? I used a high amount of flakes in this to get the Hoegaarden color, and it was spot on.
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Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
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Old 06-18-2009, 10:55 PM   #5
jmp138
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Dec 2008
Pittsboro, NC
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Brewed a 10 gallon batch of this a month ago, been a hell of a month but its finally coming out of the fermenters on Sunday, getting kegged up and hopefully drinking it down on the 4th! Let you know how it turns out.

 
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Old 07-11-2009, 10:09 PM   #6
jmp138
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Dec 2008
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Good stuff, just getting started on my second keg after me and my friends killed the first one of the fourth. I used wyeast belgian white beer yeast for this and it is spot on, incredible breadloaf flavor that hits you right in the face. As for the clones likeness to the original, spot on. The only thing different that I notice in mine is that I probably overdid the orange peel a bit, but that was somewhat intentional, and I couldn't get this batch to attenuate as much as I would have liked which left it a little sweet.

All in all a very good beer, and a dead shot for the original. Will definitely be a summer staple, if only in five gallon batches from now on.

Oh and i used hallertau instead of cascade, had a bunch of it and couldn't really see the point in using an american hop in this recipe, worked out great.

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Old 09-04-2009, 12:16 AM   #7
BakerStreetBeers
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Feb 2008
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I've had my first batch of this on tap for just over a week and it is some tasty stuff. I omitted the coriander (already have a belgian blonde on tap with that) and also the orange extract. Added a single clove instead.

Went with the cascades, as I already had them on hand.

I appreciate your posting this. It's going to be my go-to Wit recipe.
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Old 09-17-2009, 03:59 PM   #8
nebben
 
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Nov 2008
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Mine came out with little body...I attribute that to a cool and thin mash. Other than that, it's a great beer. I used Wyeast 3944, at around 67F or so. I think next time I would try a warmer fermentation temp

 
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Old 09-17-2009, 04:02 PM   #9
GilaMinumBeer
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Does this have any of the tinge of sour of the Original?

 
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Old 08-26-2010, 11:56 PM   #10
Ki-ri-n
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This needed to be bumped up

Brewed this with a Belgian Abby II yeast and I had non beer drinkers slamming it down In fact, they killed my keg. So I had to brew it again. 2nd time wasn't as good as the first (still a good beer) so I don't know what I did wrong. But it will definitely be in the stable for summer beers.

Not quite sure how close it is to the original but it is a damn fine beer!

Thanks for the recipe!

 
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