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Orange Wheat II
American Wheat or Rye Beer • All Grain • 5.5 gal
Pool Wheat
June 22, 2010 pm 11:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 4 lbs
Cargill Two-Row Pale; Cargill Malt
Cargill Two-Row Pale; Cargill Malt
This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.
- 4 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .3 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Saaz - 3.6 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 3.6 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2 oz
Orange zest - (omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- .5 tbsp
Corriander crushed - (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 1010 American Wheat™
Wyeast 1010 American Wheat™
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Notes
Primary Fermenter for 6 days, then keg.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 3.3 SRM | 3 - 6 | |
| Alcohol: | 4.3% ABV | 4% - 5.5% | |
| Bitterness: | 13.9 IBU | 15 - 30 | |
Discussion
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