Belgium white

[greenhaze]

Hi all
I am thinking about a Belgium white beer for my next brew. Something along the lines of a Hoeegarden, which I love.
Anyone got any ideas or recipes you might be willing to share ?
Slainte

 

[cricky101]

Here are the recipes for Belgians and French ales in the recipe database: https://www.homebrewtalk.com/f71/

I looked through it and there was at least one listed as a Hoegaarden clone in there, and quite a few other similar looking recipes.

Good luck!

 

[greenhaze]

Thanks
Slainte

 

[Nubster]

I just made my first batch ever and I went for a Belgian White. Here's the recipe I used which looks to be Hoegaardenish...

4oz Belgian aromatic
4oz Flaked oats
4oz Rice hulls
8oz Flaked wheat

2 gallon Steep @150 for an hour, one gallon sparge @ 170 degree.

Added 6 pounds (actually more, used two 3.3# cans but I didn't scrape them clean) Belgian wheat extract and 8oz of Soft Candi sugar after bringing the above to a boil.

Added 1oz German Hallertaur hops (4.3%) at 60 minutes, 1oz at 15 minutes.

Added 1oz of bitter orange at 15 minutes

Added 1oz of Coriander at 5 minutes.

Cooled in ice bath to 70 degrees, moved to 5 gallon fermenter bucket.

Pitched one tube of White Labs Belgian Wit yeast (WLP400).

Added water to bring to 5 gallons.

 

[greenhaze]

Is this AG or partial grain. Right now I'm just doing extract with speciality grains.
Slainte

 

[mttfrog13]

I just ordered supplies and I will be brewing the recipe below next week. It's a partial mash recipe.

If you wanted to make it more hoegoarden like, I'd say drop the stryian and tradition hops, aromatic, crystal, flaked oats and sweet orange peel. Add a pound of white wheat, use an ounce of Saaz hops @60, and then use .75oz coriander and .5oz bitter orange peel. There are a lot of hoegarden clone recipes out there though that I'm sure would be more accurate than that.

I feel like there are two categories of belgian whites, or witbiers. There are some that are hazy, are really lemony/citrusy, but really light and you can still see through them. Then there are others that are still light, but hazy enough to be opaque, and rather than being overpowered by lemon flavor, are more fruity rather than citrusy. Of course there are varying degrees between the two, but these are the extremes. Maybe the opaque version is really a Belgian Wheat and not a Belgian White? Or maybe, it's an American Wheat? I don't know. Anyway, I'm hoping my recipe turns out opaque with a hazy straw, almost orange color.

Batch Size: 5.25 gallons
Boil Size: 3 gallons
Est. Efficiency: 65%

ESTIMATED STATS:
Original Gravity: 1.054
Final Gravity: 1.014
ABV (standard): 5.23%
IBU (tinseth): 13.65
SRM (morey): 4.55

FERMENTABLES:
3 lb - Dry Malt Extract - Wheat (33.3%)
2.5 lb - Pilsner (27.8%)
1 lb - Dry Malt Extract - Pilsen (11.1%)
1 lb - Flaked Oats (11.1%)
1 lb - Flaked Wheat (11.1%)
4 oz - Caramel / Crystal 10L (2.8%)
4 oz - Belgian - Aromatic (2.8%)

HOPS:
0.5 oz - German Tradition (AA 6.5) for 60 min, Type: Pellet, Use: Boil
0.5 oz - Styrian Goldings (AA 3) for 60 min, Type: Pellet, Use: Boil
0.25 oz - German Tradition (AA 6.5) for 10 min, Type: Pellet, Use: Boil
0.25 oz - Styrian Goldings (AA 3) for 10 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 6.5 qt
2) Sparge, Temp: 170 F, Amount: 6.5 qt

OTHER INGREDIENTS:
0.75 oz - Bitter Orange Peel, Time: 10 min, Type: Spice, Use: Boil
0.5 oz - Coriander, Time: 10 min, Type: Spice, Use: Boil
0.25 oz - Sweet Orange Peel, Time: 10 min, Type: Spice, Use: Boil

YEAST:
Wyeast - Belgian Witbier 3944