yeh, I made a copy and there is too much orange taste in the beer. Very strong citrusy acidic flavour. I can only really drink one or two at the most before the taste is too much. 7.2 % which is a bit below the proper percentage. I used 14g fresh orange zest so I would probably reduce this to 10g for my next batch.
I am thinking about tossing my first version. It is just going to take me too long to get through it, and I am only drinking it because I made it. Not really enjoying it. I also mistakenly used a lager yeast and next time I will be trying out the Wyeast 3463 forbidden fruit liquid yeast.
I used the recipe from Charlie Papazian's book "The Complete joy of home-brewing". I can type it in if you like. It is a higher gravity small boil recipe which is then diluted back down again in the fermentor.
How about this one what do you thinkThe correct corriander seed is essential for a Hoegaarden or you'll get celery flavours (like I did!). It absolutely MUST be freshly ground. You'll get a peppery, tangy, sharp anise lemongrass flavour from it - if you can't smell that, don't use it.
If you have a read of the BJCP guidlines on the style you'll see they make a note that celery or ham flavours are a no no - that's how easy it is to get them in there, and the way most people do this is by using inferiour (or too much) corriander.
Also, I read somewhere once that the citrus peel can also be responsible for the ham flavours. My best Wits have been the ones without any spices/peels and the yeast is allowed to shine.
Some of the Hoegaarden clones on the web use FAR too much stuff. Beware of them.
50:50 Wheatilsner and a noble hop to ~18 IBUs and WY3944 and you'll get very close. Mess up the spices and you'll get nana's hambone soup.