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Wheat Beer (Hoegaarden-style) Beer recipe
ABV4.9%Color8 EBCBitterness12 IBU
Wit Beer based on the iconic Belgian Hoegaarden. It is a white cloudy beer, traditionally considered to be a summer drink. It leaves you a playfully sour and prolonged aftertaste. This beer is a bit bitter, with a ripe taste, and served in a cool glass. Usually, it is consumed as an aperitif with a slice of orange on it.
Temperature: 2-6°C
For better wort filtration, add 2-4% of rice hulls to the mash.

Château Pilsen 2RS 70% // 12 kg
Château Wheat Blanc 30% // 5.1 kg

Magnum (12.0% aa) 9.7 IBU // 30 g
Hallertauer Mittelfruh (4.5% aa) 0.8 IBU // 30 g
Amarillo (9.5% aa) 1.4 IBU // 30 g

SafAle WB-06 60 g

Bitter orange peel 100 g
Cumin 10 g
Mashing temperature
Coriander 10 g
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio3.0 L/kg
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Hallertauer Mittelfruh.
Hop Addition 3: After 85min add Amarillo.
Spices addition: After 85min add all spices.
Whirlpool to remove the trub
Total evap9.0%Batch size100LOG11.5oPEfficiency85%
Step 3: Fermentation and Maturation Cool down the wort to 20°C and pitch the yeast. Ferment at 20°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 3.0 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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