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HOEGAARDEN WIT

5 Gallons; OG = 1.048; FG = 1.011; IBU = 16

Ingredients:

• 2 lbs. pale malt
• 2 lbs. malted wheat
• 1 lb. flaked wheat
• 1 lb. flaked oats
• 2 lbs. unhopped wheat dry malt extract (DME)
• 3 AAU East Kent Goldings hops (0.75 oz. at 4% alpha acid)
• 2 AAU Saaz hops (0.5 oz. at 4% alpha acid)
• 1/8 oz. lightly crushed coriander seed
• 1/4 oz. dried Curacao orange peel, shredded
• 1 cup unhopped light dry malt extract to prime

Step by Step:

Heat 9 quarts water to 163° F. Crush whole grains and add, with flaked grains as well, to liquor. Hold mash at 152° F for 90 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add East Kent Goldings hops, boil 45 minutes. Add Saaz hops, boil 15 minutes. Remove from heat, remove hops if possible. Add coriander and orange peel, steep 30 minutes.

Pour into fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons. Cool to 70° F, pitch yeast. Ferment at 65° F for two weeks, rack to secondary and condition cooler (45° F) for three to four weeks. Prime with DME, bottle and age three to four weeks at 45° to 50° F. Serve at 40° F in a heavy glass tumbler.

All-grain option:

Replace the dried malt extract with another 1.5 lbs. each of pale malt and malted wheat. Increase mash water to 12 quarts and sparge water to 15 quarts. Mash time and temperatures will be the same. Proceed as above from boiling.

All-extract option:

Omit pale and wheat malts. Steep flaked wheat and oats in 3 gallons at 150° F for 30 minutes. Remove grains. Increase DME to 5 lbs., proceed as above from boiling.