hoegaarden

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hoegaarden

Postby yaturaz » Sat May 24, 2008 8:07 am

I am really liking this beer, I just bought me a sixer. I am a little bummed they are only 11.2 oz though. I feel ripped off a little. They are very expensive here.

I love the belgain whites. Does anyone have a clone for this one or a better one to brew?
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Blanche Oreiller Clone from BYO

Postby seanshankus » Fri Jun 13, 2008 7:40 am

In July/August 2007 of Brew Your Own magazine, they do a Blanche Oreiller Clone. Unfortunatly they don't have an active link to the receipe, but do have a reciepe for another witbeer(http://www.byo.com/departments/203.html). Here's the All Grain version:

4.5 lbs Flaked wheat
4.9 lbs Pilsner malt
1.1 lbs Flaked oats
.25 lbs Munich malt (8 Lov)
.5 lbs rice hulls (for Lautering)

4 AAU Hallertau hops (60 mins) (1.0 oz of 4% alpha acids)
1.5 oz of fresh citrus zest (5 min)
.4 oz crushed coriander seed (5 min)
.03 oz dried chamomile flowers (5 mins)

Wyeast 3944 (Belgian Witbier)
White Labs WLP400 (Welgian Wit Ale)
or Breferm Blanche dried yeast

they dough in a 1.5 qts/lb or a liquor to grain ratio of 3-1 by weight at a temp of 122 F and hold this for 15 minutes
then raise to 154 and hold until sac converstion is complete, 60 to 90 minutes
mash out at 168
sparge 170, collecting 6.5 gallons at 1.039
Boil for 90 minutes, "which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS"
add bittering hops at 60 minutes left and spices at 5 mintues left in boil

cool to at least 68, pitch yeast, have fun!
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Postby madm3chanic » Tue Aug 19, 2008 5:04 am

i love the hoegaarden style beers but im admitantly far too lazy to do all the booling of hops an malts an pitching an all that. so here's my lazy recipe that kicks arse:

-1 can any light extract with saaz hops (the malt doesnt matter that much as long as its saaz hops- i use pils
-1kg light malt extract
-250g clear candi sugar
-250g rolled wheat (just put it straight into the fermenter with the stuff, just dont tell anyone i said to do it that way ;)
-350g powdered corn syrup
-zest of 5 oranges (be sure not to get pith in cause its bitter as hell)
-some crushed corriander seed/carraway seed (i use around 10g but i like it quite strong smelling, so adjust to taste)

brew it all up. you'll find it needs to be transfered cause its super cloudy. if you want it hefty (9% ish), add some brew sugar or honey at this stage and re-ferment it. also add some wild willow water or elderflower extract for that lovely floral smell if you can get it. if not dont worry.
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Postby ColoradoBrewer » Tue Aug 19, 2008 8:58 am

Here's the recipe for the Blanche Oreiller. I've made it and it's quite tasty. I used chamomile tea (just check the ingredients to make sure there isn't anything else in there) and the Brewferm yeast. As for Hoegaarden, I've read in a couple of places that the "secret" is chamomile.

Notice that the recipe includes rice hulls. This is important! I bought them because they where cheap, but didn't use them because I've never had a stuck sparge. That is until I mad this, and it was no fun.

BTW, there is a lot of info in the BYO article that is not in the recipe, so it would be good if you can get your hands on a copy. You might be able to find it at a library or from another homebrewer that you may know. Of course you could always order it from BYO. It's possible that it may also be in Jamil's and John Palmer's book, Brewing Classic Styles.

Jamil's Blanche Oreiller
16-A Witbier
Author: Jamil Zainasheff (BYO July/Aug '07)

Image

Size: 5.0 gal
Efficiency: 65.0%
Attenuation: 77.0%
Calories: 216.21 kcal per 16.0 fl oz

Original Gravity: 1.049 (1.044 - 1.052)
|=================#==============|
Terminal Gravity: 1.011 (1.008 - 1.012)
|=====================#==========|
Color: 4.69 (2.0 - 4.0)
|=============================#==|
Alcohol: 4.94% (4.5% - 5.5%)
|==============#=================|
Bitterness: 18.2 (10.0 - 20.0)
|=====================#==========|

Ingredients:
4.9 lb Pilsner Malt
.25 lb Munich TYPE II
4.5 lb Wheat Flaked
1.1 lb Oats Flaked
.5 lb Rice Hulls
28 g Hallertau (4%) - added during boil, boiled 60 min
43 g Orange zest - added during boil, boiled 5 min
11 g Corriander crushed - added during boil, boiled 5 min
1 g Chamomile (dried) - added during boil, boiled 5 min
1 ea White Labs WLP400 Belgian Wit Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 65.0 °F
Elevation: 6700 ft

00:03:00 Dough In - Liquor: 3.09 gal; Strike: 134.67 °F; Target: 122.0 °F
00:18:00 Protien Rest - Rest: 15 min; Final: 120.6 °F
00:19:00 Infusion - Water: 3.0 gal; Temperature: 195.7 °F; Target: 154.0 °F
01:04:00 Sach Rest - Rest: 45 min; Final: 150.3 °F
01:05:00 Mashout & Sparge - Water: 3.86 gal; Temperature: 199.0 °F; Target: 168.0 °F

Notes
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and doughing in targeting a mash around 1.5 quarts of water to one pound of grain (a liquor to grist ratio of 3:1 by weight) and a temperature of 122ºF. Hold mash at 122 for 15 minutes and raise temp to 154ºF until conversion is complete (60-90 minutes). Mash out at 168ºF. Boil time is 90 minutes. Chill wort quickly to 68º and pitch yeast. Hold at 68 for first 2/3 of fermentation. Raise temp to 72 for last couple of days of fermentation. Carbonate to 2.5 - 3 volumes of CO2.

You can also use Brewferm Blance yeast. Pitch 10 grams of rehydrated yeast.


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Postby yaturaz » Tue Dec 02, 2008 8:31 am

Thank you all for your help:). I haven't been able to brew much in the past few months and I hope I am able to give one of these a shot in the beginning of the new year. I am switching jobs and won't be working 7 days a week like I have been for the past year O.O
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Re: hoegaarden

Postby arlyn9391 » Sun May 03, 2009 3:29 am

[quote="yaturaz"]I am really liking this beer, I just bought me a sixer. I am a little bummed they are only 11.2 oz though. I feel ripped off a little. They are very expensive here.

I love the belgain whites. Does anyone have a clone for this one or a better one to brew?[/quote]


I have not yet. They are expensive. :P



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