Stoopsitters Brewing BrewBlog > Recipes > Hoegaarden Verboden Vrucht [Belgian Specialty Ale]

Recipe: Hoegaarden Verboden Vrucht

Specifics

Style:

Belgian Specialty Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16E

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales.

Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Belgian Specialty Ale from the BJCP website.

Contributor:

Dustin Zastera

Yield:

5 gallons

Calories:

293 (12 ounces)

ABV:

9.5%

ABW:

7.4%

OG:	1.089
OG (Plato):	21.34° P
FG:	1.018
FG (Plato):	4.58° P
Real Extract:	7.61° P
App. Atten.:	78.5%
Real Atten.:	64.3%

General Information

Method:	All Grain
Source:	Beer Captured, pg 23

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

14.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

92.2% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.3% of grist

0.38 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2.5% of grist

0.31 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

2.1% of grist

15.19 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	15.2 pounds
Grain Absorbtion:	3.2 gallons
Total Water Needed:	10.9 gallons	6.7 gallons (runoff) + 3.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.9 gallons	10.9 gallons (total water) – 5 gallons (mash water)

)

100% of grist

Adjuncts

1.00 pounds

Beet Sugar

Non-Fermentables

1/4 tsp	Coriander Seed @ 45 minutes
1	Whirlfloc @ 45 minutes
1/4 oz	Bitter Orange Peel @ 30 minutes

Hops

0.75 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

8% Pellets @ 90 minutes
Type: Bittering
Use: First Wort

6 AAUs

1.00 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

5% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

5 AAUs

0.25 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

5% Pellets @ 3 minutes
Type: Aroma
Use: Boil

1.3 AAUs

2.00 ounces

Total Hop Weight

12.3 AAUs

Yeast

Name:	Forbidden Fruit
Manufacturer:	Wyeast
Product ID:	3463
Type:	Wheat
Flocculation:	Low
Attenuation:	75%
Temperature Range:	63–76°F
Amount:	2000 ml

Procedure

Mash at 149F for 90 minutes. Bottle condition. Prime with 1.25 cups of DME boiled in 2 cups water.

Mash at 149F for 90 minutes.

Bottle condition. Prime with 1.25 cups of DME boiled in 2 cups water.

Dustin's Recipes

All Club Recipes
Altbier
Belgian Pale Ale
Big Otis
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Bohunk Pils
California Common
Danuber
Denny’s Wry Smile Rye IPA
Double IPA
Dubbel
Dubbel
Gout Stout
Growing Up Bitter
Hefeweissen
Hmmm, I Don’t Know
Hoegaarden Verboden Vrucht
Imperial Oatmeal Stout
Maibock 1
Maibock 2
NB Irish Draught Ale
Oktoberfest
Pale Ale
Pumpkin Harvest Ale
Raspberry Wheat
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