Hoegaarden was one of the amazing Belgian beers that I was introduced to by my beer-mentor neighbour. It ws unlike anything I have ever tasted. A bit sour, slightly sweet, slightly spicy and with a wild “fermenty” sort of flavour that you don’t get in mass-market lagers. It was pretty much certain that I was going to brew this style once I got brewing.
This was originally a pre-Grainfather recipe, brewed using my trusty Brew in a Bag rig. It was brewed in the sunny courtyard of my parents’ motels.
Pre-Boil Gravity: 1.053 SG
Original Gravity: 1.055 SG
Final Gravity: 1.012 SG
IBU: 28 IBU
Colour: 25 EBC
BU:GU Ratio: 0.5
Mash water: 20L
Sparge water: 13L
Grain (total: 5.92kg):
Pilsner Malt 2.6 kg (44)%
Unmalted Wheat 2.6 kg (44%)
Uncle Toby’s Rolled Oats 600g (10%)
German CaraMunich I 120g (2.0%)
17g Nelson Sauvin 11.8% (25 IBU) @ 60 min
Styrian Golding hops are traditional, but it doesn’t matter too much. Go with what you have handy.
Other tasty bits:
Orange peel – 60g @ 15 mins
Coriander seed – 15g @ 15 mins
Camomile tea – 1 teabag’s worth @ 5 min (I emptied the tea out directly into the kettle)
Mash in at 50°C and rest for for 20 mins
Raise temperature to 67°C and rest for 60 mins
Raise to 75°C, hold for 10 mins and mash out.
Sparge and boil for 60 mins
Ferment at 22°C with WLP400 Belgian Wit (you can use WB-06 in a pinch, but it will taste way different). Use Marshall Schott’s Ale schedule on your upgraded STC-1000, or give it a week and a half (or until you hit your final gravity. No need for a cold-crash with this beer!
I based this recipe on the one from Jamil Zainasheff’s excellent book Brewing Classic Styles.