Hoegaarden White Ale EG

wild

Moderator
Heat 1 gallon of water to 155°F.
Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls


Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)


Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds


Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds


Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME


That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
 
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