Hoegaarden clone, sort of.

This was our second part-grain brew, a Hoegaarden clone, brewed on 8/16/08. It turned out darker than Hoegaarden, but still had that warm citrus flavor. Many procedural steps here involved guesswork and could be improved.

Ingredients:

Mash:

8oz Belgian aromatic malt

4oz flaked oats

4oz flaked wheat

Boil:

6lbs less 1.25 cups Briess dried malt extract

1.0 oz East Kent Golding hops (pellets)

Flavor:

0.5 oz East Kent Golding hops

0.25 oz Valencia orange peel

0.75 tsp crushed coriander

0.125 tsp crushed cumin

Aroma:

0.5 oz Czech Saaz hops (pellets)

0.5 oz Valencia orange peel

0.5 tsp crushed coriander

0.125 tsp crushed cumin

Yeast: White Labs WLP400 Belgian Wit ale yeast

Priming: 1.25 cups Briess dried malt extract

Procedure:
1. Heat 1 gal. of H2O to 155F then add "mash" ingredients (in a muslin bag) and allow to steep at 140-150F for 30min.
2. Pour 0.5 gal. of 150F H2O over the grain bags into the brewpot. Steep the grains bag in fresh 150F H2O (0.5 gal.) for another 10 min, then add this "tea" to the brewpot.
3. Bring brewpot to a boil then remove from heeat. Add "boil" ingredients and boil for 45min.
4. Remove from heat and add the "flavor" ingredients and an addition 0.5 gal. of H2O. Bring back up to a boil for 13 minutes.
5. Add "aroma" ingredients and boil for 2 min.
6. Remove brewpot from heat and chill in an ice bath for 20min.
7. Strain cooled wort into primary fermenter and add cold H2O to 5.125 gal.

8. Pitch yeast at 75F. Ferment for approximately 8 days.
9. Transfer to secondary fermenter for 4 weeks.
10. Add "priming" ingredients to 1 cup of boiling water for 5 minutes.
11. Transfer beer to bottling container and add primer. Stir gently and bottle.
12. Allow beer to carbonate in bottles for at least 1 week.