Hoegaarden White is a popular Belgian wheat beer that’s big on flavour, with subtle hints of coriander and orange for a crisp, fruity flavour and distinctive aroma.
2kg Liquid Wheat Malt
1kg Liquid Wheat Malt
15 Hersbrucker Hops (60min)
15 Hersbrucker Hops (5min)
5g Orange peel, dried (Remove all white pith)
15g Coriander seeds, crushed.
Safale WB06 Yeast or Mangrove Jacks M20.
1. In advance, chill 5-10 litres of water in sanitised containers.
2. Bring to boil 2 litres of water, once boil has begun add the 15g Hersbrucker hops.
3. After 55 minutes, add another 15g Hersbrucker Hops and continue to boil for another 5 minutes.
4. Add orange peel and coriander, turn heat down and simmer for 15 minutes. Pour through a sanitised strainer into your fermenter.
5. Pour the Liquid Light Malt and Dextrose into fermenter and dissolve.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 20°C.
7. Stir vigorously to aerate and mix all ingredients well.
8. Sprinkle on the sachet yeast, tip in hop bag and seal fermenter.
9. Ferment as close to 18-20° as possible.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.