HOEGAARDEN WIT CLONE, 10 - 20L

***Bellow Recipe is for a 10L kit. Double the ingredient amounts for a 20L Kit.***

 

CRISPY BELGIAN WIT (HOEGAARDEN STYLE)

Est Batch Size: 10 Ltr	Est Bitterness:  14.7 IBU	Est Color: 5.2 EBC
Type: All Grain Batch Size: 10.00 L Boil Size: 15.5 L	Boil Time: 60 min End of Boil Vol: 13.5 L Final Bottling Vol: 8.5 L	Fermentation: Ale, Single Stage Efficiency: 72.00 % Est Mash Efficiency: 72.0 %

 

Prepare for Brewing

• Hydrate yeast with 200 ml warm water
• Clean and Prepare Brewing Equipment
• Total Water Needed: 18 L
• Mash Water Acid: None

 

Mash or Steep Grains

Mash Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.10 kg	CHÂTEAU PILSEN 2RS (3.0 EBC)	Grain	1	46.8 %	0.72 L
1.00 kg	Wheat, Flaked (3.2 EBC)	Grain	2	42.6 %	0.65 L
0.25 kg	Oats, Flaked (2.0 EBC)	Grain	3	10.6 %	0.16 L

 

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 18 L of water at 72.4 C	68.9 C	60 min
Mash Out	Heat to 75.6 C over 7 min	75.6 C	10 min

 

• Sparge Water Acid: None
• If steeping, remove grains, and prepare to boil wort
• Add water to achieve boil volume of 15.5 L
• Estimated pre-boil gravity is 11 Brix

 

Boil Ingredients

Amt	Name	Type	#	%/IBU	Volume
20.00 g	Saaz [3.50 %] – Boil 60.0 min	Hop	4	14.7 IBUs	–
10.00 g	Coriander Seed (Boil 5.0 mins)	Spice	5	–	–
10.00 g	Orange Peel, Bitter (Boil 5.0 mins)	Spice	6	–	–
8.00 ml	Spindasol SB1 (Boil)	Fining	7	–	–
1.00 Items	Chamomile (Boil)	Herb	8	–	–

 

Estimated Post Boil Vol: 13 L and Est Post Boil Gravity: 13 Brix

 

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 10.00 L

 

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.0 pkg	AEB Arome + (AEB #Arome)	Yeast	9	–	–

 

• Measure Actual Original Gravity _______     (Target: 13 Brix)
• Measure Actual Batch Volume _______     (Target: 10.00 L)

 

Fermentation

• 16 Jun 2015 – Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)

 

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.00 ml	Spindasol SB3 (Bottling)	Fining	10	–	–

 

• Measure Final Gravity: _________  (Estimate: 4 Brix)
• Date Bottled/Kegged: ____________________ – Carbonation: Bottle with 50 g Table Sugar
• Age beer for 30.00 days at 18.3 C
• Drink and enjoy!

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