Hoegaarden clone attempt

[mookow]

OK, I did search the forums. Lots of people posted that they wanted to clone Hoegaarden, no one really posted what the results were like. So, taking a suggested recipe and modifying it a bit, this is what I think I'm going to try:

Baby Seal Brewery Witbier #1

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.50
Anticipated OG: 1.048 Plato: 11.92
Anticipated SRM: 4.3
Anticipated IBU: 15.5
Brewhouse Efficiency: 74 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.1 4.00 lbs. Maris Otter England 1.037 3
42.1 4.00 lbs. White Wheat Belgium 1.040 3
5.3 0.50 lbs. Flaked Oats America 1.033 2
10.5 1.00 lbs. Rice Hulls America 1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 6.00 13.4 60 min.
0.50 oz. Czech Saaz Whole 3.50 2.1 15 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.125 Oz Coriander Seed Spice 30 Min.(boil)
0.25 Oz Curaco Orange Peel Spice 30 Min.(boil)

Yeast
-----
WYeast 3944 Belgian White Beer (probably 16oz of fresh slurry from Great Lakes Holy Moses)

Notes
-----
Both the orange peel and the Coriander will be steeped for 30 minutes after the ends. I'm going to give it 60 seconds of oxygen from my O2 tank + air stone combo.


Now, I plan to mash it at about 150-151°F. Should I be doing some type of intermediate rest due to the oats in this?

[danno]

absolutely. you want to do at least a 30 minute protein rest at 133º, otherwise you'll end up with porridge and an ugly, ugly sparge... (from the wheat moreso than the oats)

[mookow]

Originally posted by danno
absolutely. you want to do at least a 30 minute protein rest at 133º, otherwise you'll end up with porridge and an ugly, ugly sparge... (from the wheat moreso than the oats)

Where can I find unmalted wheat? My LHBS only sells malted wheat.

[mookow]

I just had an idea. I'm thinking about making this a 7.5gal batch. Five gallons go to my friend, and then my brew partner and I would split the remaining 2.5 gallons. Now, I can seperately ferment these portions of the batch. What if I added 1.25# of honey to the 2.5 gallons portion? That'd kick up the alcohol content some and honey, according the the BJCP guidelines, isnt out of style in a witbier. I could also ferment it a bit higher temp (wrap the carboy with a blanket).

I'm not yet sure what temp I plan on aiming for during fermentation, I'm waiting for a recommendation from my pro brewing buddy (who is also going to be supplying me with the 3944 slurry).

[danno]

Originally posted by mookow
Where can I find unmalted wheat? My LHBS only sells malted wheat. I buy mine from Northern Brewer...

the past few wit's I've done were fermented fairly cool, 64-66º, and turned out fine. Wits aren't known for their phenolic yeast characteristics like Strong Belgians are, so you don't need to worry about getting those warm fermentation temps...

[jcabo]

Please someone with experience....

Soft white wheat vs. hard white wheat

or just go with "whatever" wheat flakes?

I understand wheat flakes are easier but they ususally aren't

designated soft or hard. I understand hard white has a higher

protein component... any advice is appreciated!!!

......p.s. tettnanger vs. goldings vs. hallertau...........?

[danno]

well, the BJCP style guidelines say "soft white winter wheat", so if you have the option, that's as good a reference as I can find for you. flaked wheat is already malted/gelatinized, so I'd be really hesitant to use it in a recipe that calls for 50% wheat.

for hops, wits are stylistically low hopped, so you can probably use any of those. I've used Hallertauer and Saaz in mine, use whatever you're comfortable with...

[jcabo]

I have a supply of organic soft white wheat berries.....I understand the importance of the long rest at 133 degrees a gelatinous gunk; however, for a hoegaarden clone do I just add it in with the Belgian pils, rice hulls, and oats or must I prep it first after I mill it with a cereal cooker or so.

This is my first all grain and I'm going to stick with this till I get it right.

-Also I have a 10 gallon Gott cooler with a concave mesh bottom...
can I use regular racking tubing to connect the out let to the spigot port...will it hold up to the 170 degree temps?

Ok....here's a third question: do i mill it to the same grind as the Belgian pils.

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Meisje, Ik wil noch ein Hoegaarden alsjeblieft!