American wheat beer

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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American wheat beer

Postby Freon12 » Sun Jun 02, 2002 7:50 am

I am almost ready to start my first AWB. I am leaning toward low HBU in the 13 range with 2.8HBU boiling hops, 1.1HBU 15mins and 1.1HBU 1 min. I took a hint from my Hefewiezen when beers approach 50%wheat malt, I really back off the hops for Hefe. Maybe the differeces area yeast and hop rate? Any suggestions on how bitter this beer would be best at?
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American Wheat

Postby abbiesdad » Sun Jun 02, 2002 4:57 pm

Funny you should ask, Freon. This afternoon I brewed up an American Wheat and added the zest and juice of 3 lemons. I used Tettnanger hops (4.9% AA). It comes out to ~13 IBU. I decided to keep it in the low-teens so as not to overshadow the lemon flavor.
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Lemon adding

Postby Freon12 » Tue Jun 04, 2002 3:18 pm

Are you adding lemon in the secondary? And do you also think that I am correct for low IBU and boiling hops only for a good outcome with lemons (or in my case Razzberry concentrate)(get it Razzzberry, funny color for a beer).
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Yes, Boiling Hops Only

Postby l48shark » Fri Jun 07, 2002 6:35 pm

My Weizen calls for only 3/4 oz. of Saaz for the duraton of the 60 minute boil.
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Adding lemon

Postby abbiesdad » Mon Jun 17, 2002 3:09 pm

Freon,

Sorry about the delay in responding------I have been out of town.

I added the zest and juice to the boil; the zest with 10 minutes left and the juice with 1 minute left. I added the last 3/4 oz of Tettnanger hops in the last minute along with the juice.

OG was 1.045, into secondary after 5 days in primary with SG=1.012. Had a sharp lemon taste that I hope will mellow some with age.

Plan on bottling tomorrow sometime.

Ralph
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