# 🍺 Top-down Brew: Hoegaarden Clone

Recipe variables name: Hoegaarden clone og: 1.049 malt: Pilsner malt, 42.5, 1.5, 80 malt: Flaked wheat, 50, 2, 78 malt: Aromatic malt, 5, 23, 78 malt: Flaked oats, 2.5, 1, 72 ibu: 14 hop: East Kent Goldings, 74, 4, 60 hop: Saaz, 26, 4, 15 lateboil: Coriander seed (crushed), .18 lateboil: Curacao orange peel (dry), .37 yeast: ale eff: 75 vol: 5.5 system: US prime: 2.7, 72

## Variations

Steeped grains plus malt extract:

- Delete all of the malt lines (malt:).
- For liquid malt extract, add sugar: Liquid wheat malt extract, 100, 5, 76
- For dry malt extract, add sugar: Dry wheat malt extract, 100, 3.5, 96

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## Results

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## Notes

This recipe is a mash-up of two clone recipes. The grain bill is from Beer Captured, p. 53. The "all-grain method" grain bill was revised based upon the critical helpful hint: "The brewery uses 50% flaked wheat in Hoegaarden White." The OG, hops, and spices were based upon a Brew Your Own recipe.

If flaked wheat is not available, other forms of wheat could be used. Unmalted wheat is preferred over malted wheat. The use wheat forms other than flaked wheat is more demanding because it can result in a gummy mash. Non-flaked wheat may require a protein rest, cereal mash, rice hulls, or other strategies to prevent stuck mashes.

For a version with more oats, less unmalted wheat, and no aromatic malt, replace the malt: lines with the following:

    malt: Pilsner malt, 39.5, 1.5, 80
    malt: Malted wheat, 40.6, 2, 83
    malt: Flaked wheat, 10.4, 2, 78
    malt: Flaked oats, 9.5, 1, 72

The extract version of using 100% wheat malt extract won't turn out exactly the same as the all-grain recipe. Wheat malt extracts do not include unmalted wheat and oats.

The recommended yeast strains are specifically for the Belgian witbier style: Wyeast 3944, White Labs WLP400, or Mangrove Jack M21.

## Sources

Hoegaarden Original White Ale Clone (2000, November). Brew Your Own

Szamatulski, T. & Szamatulski, M. (2001). Beer Captured: Homebrew Recipes for 150 World-Class Beers. Maltose Press, p. 53