hoegaarden clone

Saccharomyces · Aug 14, 2008

DeathBrewer said:
ya know, i wonder if they use something to lighten the body...i have half a mind to add a pound of flaked maize to this batch...

EDIT: looks like they may use a smaller percentage of wheat to get the lighter body. maybe i'll only go with 50% wheat and 50% pilsner...

Agreed try the 50/50 pilsner/wheat. Do a protein rest with the wheat at 122. I used 50/50 wheat malt:wheat and skipped the rest, the color and flavor are OK but not what I wanted. A separate cereal mash of the wheat with some of the pils will get you a protein rest without having to step the whole mash. I'd consider raising the temp to mash temp and then mix it in with the rest of the mash. I don't think it's necessary to boil it if you use flaked wheat. If you use crushed unmalted wheat better boil it.

WLP400 gets pretty close. My Wit has the Hoegaarden nose. Use Indian coriander, the coriander from the megamart tastes like sheeeet. Light on the coriander and the orange. 1/2oz each seems to be on the money.

DeathBrewer · Aug 15, 2008

i completely agree...light on the spices...

DeathBrewer · Aug 15, 2008

ok, i'm gonna buy the ingredients in an hour or so. i've already got all the spices from when i did my black wit.

i was talking to my friend about the color and really pilsner has too much. i may change my mind when i talk to my main man at the shop, but i think i'm gonna go with the following:

5.5 gallon batch @ 75% efficiency (1.045 OG, 1.010 FG)

protein rest at 122°F for 30 minutes

saccarification rest at 150°F for 60 minutes

2.25 lbs belgian pilsner
2.25 lbs belgian pale
2.25 lbs white wheat
2.25 lbs torrified wheat

2 oz styrian goldings 1.9% @ 60 min
1 oz styrian goldings 1.9% @ 10 min

0.50 oz coriander
0.25 oz cumin (too much?)
0.25 oz bitter orange peel
0.25 oz sweet orange peel

WLP400

yay!
:mug:

Saccharomyces · Aug 15, 2008

Sounds like a plan.

DeathBrewer said:
i was talking to my friend about the color and really pilsner has too much.

Belgian Pils is 1.5L. Belgian Pale malt is 3.5L. My wit came out too dark because I used a pile of wheat malt at 3L instead of flaked/torrified wheat which is 1.5L.

EDIT: hmm 298 posts time to do some post whoring.

Freezeblade · Aug 15, 2008

DeathBrewer said:
ok, i'm gonna buy the ingredients in an hour or so. i've already got all the spices from when i did my black wit.

i was talking to my friend about the color and really pilsner has too much. i may change my mind when i talk to my main man at the shop, but i think i'm gonna go with the following:

5.5 gallon batch @ 75% efficiency (1.045 OG, 1.010 FG)

protein rest at 122°F for 30 minutes

saccarification rest at 150°F for 60 minutes

2.25 lbs belgian pilsner
2.25 lbs belgian pale
2.25 lbs white wheat
2.25 lbs torrified wheat

2 oz styrian goldings 1.9% @ 60 min
1 oz styrian goldings 1.9% @ 10 min

0.50 oz coriander
0.25 oz cumin (too much?)
0.25 oz bitter orange peel
0.25 oz sweet orange peel

WLP400

yay!

Looks great, but I thought WLP410 is the hoegaarden strain, not 400, any reason for using the 400 instead?

DeathBrewer · Aug 15, 2008

i can't get the 410 at my LHBS. according to this chart the 400 is the hoegaarden strain anyway.

i don't know what i was thinking about the pilsner vs. pale. i was looking at gravity points or something and got screwed up. what we were talking about was the haziness and how the pilsner/pale will take away from the haziness.
:drunk:

anyway, i went with:

4.50 lbs pilsner
2.25 lbs torrified wheat
2.00 lbs white wheat
0.25 lbs acid malt

using only a few grams of the cumin. everything else should be the same.

i need to make a starter for this batch tonight

Saccharomyces · Aug 15, 2008

DeathBrewer said:
i don't know what i was thinking about the pilsner vs. pale. i was looking at gravity points or something and got screwed up. what we were talking about was the haziness and how the pilsner/pale will take away from the haziness.

LOL.

anyway, i went with:

4.50 lbs pilsner
2.25 lbs torrified wheat
2.00 lbs white wheat
0.25 lbs acid malt

Sounds good. If you want to be doubly sure to get plenty of haze throw a tablespoon of flour into the boil.

:mug:

Be sure to put this one in the database so I can find it next time I get around to doing another Wit.

DeathBrewer · Aug 15, 2008

i'll make a new thread with brewday notes, pix, etc. if it all works out and it truly is a hoegaarden clone (or close enough) i'll post in recipes. otherwise, i'll keep working on it

*sigh* i wanted to bottle condition this, but i suppose i should keg it so we can have results in a month

i'll bottle it when i get it perfect.

Saccharomyces · Aug 15, 2008

Mine took 3 weeks for the krausen to drop, then I bottled it and it was fully carbed in a week. Nice thing about a wheat like this, there are plenty of hungry yeast still in suspension to do the carbing quickly.

This sounds so good, I might just do an Imperial version of it for Winter. hmmm.....

DeathBrewer · Aug 15, 2008

i'm imperializing my black wit. that was such a good beer. I think it'll be like Trois Pistoles once i add more alcohol
:mug:

DeathBrewer · Aug 15, 2008

alrighty...i'm trying a hoegaarden right now while enjoying some brie and crackers.

it's good, but i can tell it's definitely lost something with age. can't wait to try mine fresh

i got to find a name for this beer. Ho Garden is kinda meh. any help with a clever take on hoegaarden

i'm going to plug this into ProMash and start a new thread. anyone who would like to join me in this little adventure, i'll be posting a partial mash recipe as well.

FYI: this is my first attempt at a clone recipe of a beer that i've actually tasted. i know that this will be a good beer, but we'll have to see how close to a hoegaarden it actual is
:mug:

EDIT: After plugging this into ProMash, my estimated bitterness has changed dramatically. as i am shooting for the low end of the style, i will only add 1 oz of hops at each addition.

DeathBrewer · Aug 15, 2008

whoops...with this small amount of grain, i either have to do a really thin mash or i can't use my keg mash tun with it's thermometer

i suppose i could break the old cooler out.

any ideas?

EDIT...nevermind...with the rice hulls it works out perfectly.

effectrammstein · Aug 19, 2008

how about 'pro-gaarden'?

Coastarine · Aug 20, 2008

rake-yard? go-haarden?

DeathBrewer · Aug 20, 2008

i went with WhoGarden

Coastarine · Aug 20, 2008

I took a FG on my witbier today after 11 days in the primary and it tasted WAY more like hoegaarden than my previous extract attempt. The recipe was entirely different, so the list of possible contributing factors is long, but in any case it's darn tasty.

DeathBrewer · Aug 20, 2008

what recipe did you use??

Coastarine · Aug 20, 2008

Northern Brewer but I'll go ahead and post it...

3.5 lbs weyerman pale wheat
3.5 lbs Dingemans pilsner
1 lb flaked oats

2 oz strisselspalt 2.6% AA for 60 min
.5oz bitter orange peel 10 min
1 oz coriander seed 10 min

wyeast 3944 belgian witbier. Yeast was shipped very hot and I didn't make a starter. Probably would be a little better without that.

OG 1.045
FG 1.011
4.4% ABV

3.2 SRM
20 IBU

DeathBrewer · Aug 20, 2008

well, we'll see what mine's like. i think i'm gonna rack this weekend. my color was definitely off...i still need to post notes, i've been busy in other threads

hatepickingnames · Mar 1, 2010

Here's a recipe for a copy of hoegaarden from papazians book. 5lb extra light dme + 2lbs light clover honey + 1 oz hallertauer for 60/ .5oz hallertauer and .75oz crushed corriander at 45min/ .75 oz of coriander/bitter orange peel at 55min/ final 2 min add .5 oz hallertauer.

OG: 1.056-1.060
FG: 1.008-1.010
18 IBU/ Color 4 SRM
ill be making this saturday if the ingredients show up. What do you think? 1.5oz corriander too much?

Gear101 · Feb 26, 2011

nice post..

tcory77 · Feb 26, 2011

www.highgravity.com

That is my LHBS and they have a house kit named lady in white.......i brewed it with the recommended yeat and wow.......it was spot on with hoegardden.

Check it out.

WarrantedFED · Feb 17, 2012

This is great information, thanks all !!!

WarrantedFED · Dec 27, 2012

tcory77 said:
www.highgravity.com

That is my LHBS and they have a house kit named lady in white.......i brewed it with the recommended yeat and wow.......it was spot on with hoegardden.

Check it out.

Found it...

http://www.highgravitybrew.com/productcart/pc/Lady-in-White-Wit-p3427.htm

WarrantedFED · Dec 27, 2012

So how about unmalted farrow instead of unmalted wheat? I have some on hand, it's light in color, and it could be an interesting experiment.

I could just make a cereal of it then add it to the mash. I always make a cereal of oatmeal before mashing it, so this would be not much different.

WarrantedFED · Jan 13, 2013

zoebisch01 said:
On a side note, they say you have to drink a glass of Hoegaarden in 3 sips .

Unconverted starch is key to a Wit and is what causes the 'white' affect. It also leads to the beer being very poor at keeping, so it is best drunk fresh. I sour mine as well post mash/pre-boil.

This is good information :ban:

I was scrubbing the Hoegaarden clone threads because I have been trying to figure out if the recipe I used had any grains with enzymes... I'm a little slow and know only that barley, 2 row, and 6 row have enzymes. I stumbled upon this again having not retained this information during my first read several weeks ago. So I feel great knowing that this is why the unmalted wheat is such an important ingredient.

Here was my recipe, I also mashed 1.5 lbs of rolled oats for fun.

WarrantedFED · Feb 2, 2013

The result is quite good. Not quite Hoegaarden though. The wit yeast flavor in my clone is much more pronounced. The clone needs more foamy head too. All in all, I would make this again. The color is spot on!!

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