I brewed up an all grain Hoegaarden Clone recipe yesterday. I retrieved this from some forum post, can seem to find the post again so apologies for no correctly citing the direct source.

The Beersmith notes will sum up the brew nicely. I’m still having issues bringing the lauter tun up to temperature and I’m now thinking I have a serious thermometer issue as I’m finding a 20 deg F difference between my pocket dial thermometer and my two digital probe thermometer. Even though this was only 9 lbs of grain, I found myself using too much hot liquor on the mashout and I still can’t get it above 160 deg F. Next time I’m going straight for boiling water to see if that helps matters. Initial SG was 1.048.

I also had my first stuck mash on this batch, obviously due to the abundance of oats & wheat. I tried the blow out method, didn’t work. I tried stirring, didn’t work. I eventually just hooked my spoon on the false bottom picked it up a bit and that got things moving again. Of course, it shot extremely hot wort all over my leg but live and learn.

Beersmith notes:

Hoegaarden Clone
Witbier

Type: All Grain

 Date: 6/19/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 38.9 %
3.50 lb Wheat Malt, Bel (2.0 SRM) Grain 38.9 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 11.1 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 11.1 %
1.00 oz Goldings, East Kent [5.00%] (45 min) Hops 16.8 IBU
0.50 oz Saaz [4.00%] (15 min) Hops 3.6 IBU
0.13 oz Coriander Seed (Boil 5.0 min) Misc  
0.25 oz Orange Peel, Bitter (Boil 5.0 min) Misc  
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat  
 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.9 %
Bitterness: 20.4 IBU Calories: 211 cal/pint
Est Color: 3.9 SRM Color:

Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 2.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 6.30 qt of water at 196.6 F 168.0 F 10 min
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Steep coriander seeds (crushed) & orange peels for 30 minutes (during wort cooling)