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.
23 Litre Batch
Mash Tun – All Grain
Est Alc 5.2%
Est IBU’s 33
Est SG: 1.056
Est FG: 1.010
FOR THE MASH:
1.5kg German Pilsner grain
1kg Wheat grain
1kg RAW Wheat grain
500g Flaked Oats (Rolled Oats)
Use 12 litres of strike water add the grain to produce a mash at 68C. Maintain 64C for 45min then 30min @ 66° C, 20min @ 72°C.Recirculate until clear and run off.
FOR THE BOIL:
30g Styrian Goldings (Boil 60min)
1 Whirlfloc tablet (Boil 15min)
20g Coriander seed (Boil 10min)
20g Orange peel (Boil 10min)
Put the coriander seeds in a paper bag and thump them a few times with a rolling pin (or forehead) to get them all crushed. They will add a lot of orange flavour and aroma, at least as much as the orange peel.
Drop in the fermenter. Allow to cool or use a plate chiller. Pitch the Wyeast 3944 Belgian Witbier yeast and ferment at 18-20 degrees for the best result. Allow up to two weeks for fermentation.
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.