This recipe is from the July/August 2011 issue of Zymurgy magazine. White Belgian beers, more commonly known as wits or witbiers, were once an endangered style due to the Reinheitsgebot (German Beer Purity Law), but were thankfully saved from extinction. This Hoegaarden White beer will be very light in color, slightly cloudy and utterly refreshing!
Hoegaarden White | Witbier
- 4.5 lbs (2 kg) | Belgian Two-row Pilsner Malt
- 4.5 lbs (2 kg) | Flaked Unmalted Wheat
- 0.2 oz (5.5 g) | American Nugget Whole Hops 12% AA (75 min)
- 0.25 oz (7 g) | Czech Saaz Whole Hops 4%AA (15 min)
- 0.25 oz (7 g) | Styrian Goldings 5% AA (15 min)
- 0.25 tbs | Irish Moss (15min)
- 1.0 oz (28 g) | Freshly ground coriander seed (5 min)
- 0.25 oz (7 g) | Dried ground curacao orange peel (5 min)
- 0.75 cup | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg.
- Wyeast 3944 Belgian Witbier yeast is recommended.
- Original Gravity: 1.048
- Final Gravity: 1.010
- ABV: 5.0%
- IBU: 13
- SRM: 4
- Boil Time: 75 minutes
- Efficiency: n/a
- Pre-boil Volume: 6 gallons (23 L)
- Pre-boil Gravity: n/a
Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for 60 minutes.
After conversion, raise temperature to 167°F (65°C) lauter and sparge with 4.5 gallons (17L) of 170°F (77°C) water. Collect about 6 gallons (23L) of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer.