Re: The great Hoegaarden clone - in progress
Posted: Tuesday Oct 18, 2011 7:22 pm
G'day Flux.
I realise this is a bit of a late response. I left this hanging as I am yet to try the recipe and so cannot vouch for how close it comes to a Hoey.
This is the all grain recipe from a "classic" brewing publication.
2.5Kg Pilsener
2.25Kg flaked wheat
0.5kg flaked oats
0.115Kg Munich I
0.225Kg rice hulls (for filtering)
45g citrus zest (Most recipes specify Curacao orange. Stuffed if I know where to get them)
11g crushed corriander seed
1g dry chammomile flowers
Yeast WLP Belgian wit or Wyeast 3944 Belgian Witbier
Bitter to 20 IBU with some kind of noble hop. I.e. Hallertau, Tettnang, Saaz.
Aim for a pre-boil gravity of 1042 and a volume of 26.5 litres.
90 minute boil
Ferment 20-22*C
Good luck and let us know how it goes as I have a WLP400 vial in the fridge set aside for a crack at this recipe myself.
I realise this is a bit of a late response. I left this hanging as I am yet to try the recipe and so cannot vouch for how close it comes to a Hoey.
This is the all grain recipe from a "classic" brewing publication.
2.5Kg Pilsener
2.25Kg flaked wheat
0.5kg flaked oats
0.115Kg Munich I
0.225Kg rice hulls (for filtering)
45g citrus zest (Most recipes specify Curacao orange. Stuffed if I know where to get them)
11g crushed corriander seed
1g dry chammomile flowers
Yeast WLP Belgian wit or Wyeast 3944 Belgian Witbier
Bitter to 20 IBU with some kind of noble hop. I.e. Hallertau, Tettnang, Saaz.
Aim for a pre-boil gravity of 1042 and a volume of 26.5 litres.
90 minute boil
Ferment 20-22*C
Good luck and let us know how it goes as I have a WLP400 vial in the fridge set aside for a crack at this recipe myself.