Hoegaarden Wit (Clone)¶

Ingredients¶

• 1.6 kg (3.5 lb) pale malt
• 1.6 kg (3.5 lb) malted wheat
• 450 g (1 lb) flaked wheat
• 450 g (1 lb) flaked oats
• 21 g (0.75 oz, 4% AA) East Kent Goldings (60 min)
• 14 g (0.5 oz, 4% AA) Saaz (15 min)
• 3.5 g (⅛ oz) lightly crushed coriander seed (steep)
• 7 g (¼ oz) dried Curaçao / bitter orange peel (steep)
• Belgian witbier yeast (WLP400 / WY3944)

Instructions¶

1. Mash with 8.5 L water at 67°C (152°F) for 90 min.
2. Sparge with 11.4 L at 77°C (170°F); collect wort.
3. Boil 60 min: Goldings at start; Saaz at 15.
4. Flameout: add coriander & orange peel; steep 30 min while chilling to 21°C.
5. Top up to 20 L if needed; aerate; pitch yeast; ferment 18–20°C ~14 days.
6. Optional cold condition 2–4 weeks at 7°C.
7. Prime to 2.6–2.8 vols CO₂; condition 3–4 weeks.