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Old 08-16-2008, 02:34 AM   #1
DeathBrewer
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i decided to name my clone WhoGarden and will design a label that has something to do with this guy:



haven't made a label in a while

anywho *chuckle* here is the all-grain recipe:

Quote:
WhoGarden All-Grain

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.045 Plato: 11.25
Anticipated SRM: 3.4
Anticipated IBU: 11.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.035 SG 8.80 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 4.50 lbs. Pilsener Belgium 1.037 2
25.0 2.25 lbs. Torrified Wheat America 1.034 2
22.2 2.00 lbs. White Wheat Belgium 1.040 3
2.8 0.25 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Pellet 1.90 9.4 90 min.
1.00 oz. Styrian Goldings Pellet 1.90 1.7 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Lbs Rice Hulls Other 90 Min.(mash)
0.50 Oz Corriander Seed Spice 5 Min.(boil)
0.25 Oz Bitter Orange Peel Spice 5 Min.(boil)
0.25 Oz Sweet Orange Peel Spice 5 Min.(boil)
2.00 gm Cumin Spice 5 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


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

Mash Type: Multi Step

Grain Lbs: 9.00
Water Qts: 14.40 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60 - Before Additional Infusions

Protein Rest Temp : 122 Time: 30
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.32 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Quote:
NOTE: my mash will actually be 4 gallons, but still 1.60 qts/pound if you consider the rice hulls. i think that will work fine.
Quote:
NOTE: the first time i do this, i am not adjusting my water. we'll see how it goes. if future experiments warrant water adjustments, we'll go from there.
here is the partial mash version:

Quote:
WhoGarden Partial Mash

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.25
Anticipated OG: 1.041 Plato: 10.19
Anticipated SRM: 4.7
Anticipated IBU: 11.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.032 SG 7.96 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
34.5 2.50 lbs. Briess DME- Weizen America 1.046 8
31.0 2.25 lbs. Torrified Wheat America 1.034 2
31.0 2.25 lbs. Pilsener Belgium 1.037 2
3.4 0.25 lbs. Sauer(acid) Malt 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Pellet 1.90 9.4 90 min.
1.00 oz. Styrian Goldings Pellet 1.90 1.7 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Lbs Rice Hulls Other 90 Min.(mash)
0.50 Oz Corriander Seed Spice 5 Min.(boil)
0.25 Oz Bitter Orange Peel Spice 5 Min.(boil)
0.25 Oz Sweet Orange Peel Spice 5 Min.(boil)
2.00 gm Cumin Spice 5 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


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

Mash Type: Multi Step

Grain Lbs: 4.75
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.68 - Before Additional Infusions

Protein Rest Temp : 122 Time: 30
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 2.38 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Quote:
NOTE: If you do all of the extract as a late addition, adjust your bittering hops down to 0.75 oz of 1.9% Styrian Goldings.

The color is a little higher on the PM, it's unavoidable. but it's still VERY close and you can help even more by adding your extract in the last 15 minutes of the boil. turn off the heat and remove from burner, stir in your extract, and then start your boil again. then add your 10 minute hops.
Quote:
NOTE: I based these recipes on my setup, so check the efficiency against your system and adjust your base grains accordingly (i would add more wheat for adjustment before adding pilsner...keep them pretty even)
If you have never done a partial mash before, check the link in my sig. it's extremely easy with the method i've laid out and does not require expensive equipment.

if you have any questions at all, feel free to send me a message or post in this thread. i would love for other people to join in this experiment and i'm here to help.

This is a wonderful beer to try because it is ready to drink VERY quickly. I could probably have this in a keg and ready to drink 3 weeks from brew day. That means, i could put out 4 of these in 3 months, back to back, perfecting the recipe. sound fun?

tasting this commercial hoegaarden right now, i really do think it is pretty much a 50/50 blend of wheat/barley. i can't wait to taste it fresh!

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Old 08-16-2008, 03:51 AM   #2
Arneba28
 
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Cumin? Really? I know the taste of cumin but I cannot imagine that distinct taste coming from cumin. I honestly think that it just a very very perfect balance between corriander and wheat and sweet and bitter orange.
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Old 08-16-2008, 04:00 AM   #3
DeathBrewer
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i dunno...i have it on good authority from a fellow brewer who used cumin in his wit that really worked well and gave it a hoegaarden-esque flavor.

i'm using a very small amount. if it doesn't work, i can remove on the next batch i make in 3 weeks

thanks for the thought, tho. we'll see how it tastes this time around.
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Old 08-16-2008, 04:05 AM   #4
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yeah is that milligrams your doing? I would honestly (from 10 years of cooking experience) start super super small on the amount of cumin. Average amount for a full 4-6 people dish is less then .125oz.
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Old 08-16-2008, 06:26 AM   #5
pen25
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i posted the recipe highgravitybrew uses and they use cumin. when i did my extract and all grains it tastes great. on that note i think ill try the orig and the homebrew back to back again.


 
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Old 08-16-2008, 01:06 PM   #6
FishinDave07
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Patience is killing me. I think its time to start brewing beers with faster turnarounds.
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Old 08-16-2008, 07:51 PM   #7
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Quote:
Originally Posted by Arneba28 View Post
yeah is that milligrams your doing? I would honestly (from 10 years of cooking experience) start super super small on the amount of cumin. Average amount for a full 4-6 people dish is less then .125oz.
my fellow brewer who advised this has been a culinary teacher for years and is probably the best chef i know.

that being said, i'm not decided on the amount. we'll figure it out today, he's brewing with me. i just wanted to make it small in the recipe.

2 grams = 0.0705479239 ounces.
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Old 08-16-2008, 08:01 PM   #8
pcolson
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hmmm well you could always buy the 2 hoegaarden spice packs from AHB

 
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Old 10-21-2008, 10:36 PM   #9
PNWgirl
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*bump*

How did this recipe turn out?
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Old 10-21-2008, 11:27 PM   #10
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it was excellent. a damn fine example of a belgian white, but not quite a hoegaarden...it was actually too flavorful.

i'm going to use more wheat in the next attempt, to try and get the color right and get a lighter flavor. i'm getting rid of the acid malt, too. i'll cut down on the gravity, too, make it more watery and lighter.
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