Beer Forum

ok guys, its time for me to master the Belgian wit, in particular i want to make a hoegaarden clone, so close i monk would not know the difference, i have done hours and hours of reserarch, and found a hep of clone recipes, and they are all very different....has anyone naild this clone?


also, for the water experts this is my profile
Ca Mg Na SO4 Cl HCO3
22.0 8.8 28.0 25.0 32.0 104.3


do i need to add anything, cut anything????


thanks in advance

I've brewed alot of wits. But I'm still trying to nail the Hoegarden recipe. And I'm not at home so I can't look up my past recipes.

As for the water chemistry, I like to see the Ca level at least 50ppm for any brew. Here's a profile for brussels:

Ca So4 Mg Na Cl CO3
100 70 11 18 41 250

You can get close by adding these to your water (for 5gals/20L):

Epsom Salt .46gm

CaCO3 (chalk) 3.25gm

CaCl .32gm

Gypsum 1.14gm

thanks doc, Ill love to see your recipes, it would be good to compare.....