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Orange You Going to Try Me?
American Wheat or Rye Beer • All Grain • 5.5 gal
I designed this beer for my wife. Its a nice wheat ale with spices and a 50% wheat grain bill.
August 12, 2008 am 12:26am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 10/16 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 6 ea
Orange Peel - Zested Add @ 10 mins left (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 2 ea
Lemon peel (fresh) - Zested Add @ 10 mins left (omitted from calculations)
Lemon peel (fresh)
Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.
- 4 tsp
Corriander seeds - Add @ 15 mins left (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 2 tsp
Grains of Paradise - Add @ 15 mins left (omitted from calculations)
Grains of Paradise
Pungent peppery flavor.
-
White Labs WLP410 Belgian Wit II Ale
White Labs WLP410 Belgian Wit II Ale
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, Spiced Ales, Wheat Ales, and Specialty Beers.
Notes
This beer will highly benifit from a step infusion or decoction starting at 95F and then going straight to 150 - 155F. Boil for 30 mins before adding hops and starting 60 min boil. Add the coriander to the boil with 15 minutes left. Add all of the zest into the boil with 5-10 minutes left. Add a second addition of the orange peels to the secondary or primary after fermentation stops.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 5.6 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 4% - 5.5% | |
| Bitterness: | 19.4 IBU | 15 - 30 | |
Discussion
Updated 01/01/09
2009-01-01 8:37pm
I updated this recipe to reflect my BTP recipe.
brewed 7/10/10 the boil smelled like a bowl of oranges
2010-07-11 12:50pm
i wanted a summer brew..i think its going to turn out great . i put a pound out orange blossom honey in it and did not put the grains of paradise the brew shop was out..i brewed 10 gallons and is fermenting crazy today..when you put the orange zest in the mash tun it smells good..i will comment again when i taste it thanks RUBBERHEAD
Thanks!
2010-07-11 1:10pm
I hope you enjoy it. I like the addition of the of the orange blossom honey for a bit of dryness but what was your gravity? I think I want to tone down the gravity in my next batch and add more orange.
Mash Schedule
2011-08-24 10:26am
Just came across this recipe and am going to give it a shot. What is the mash temp/schedule you used. I will be doing the step infusion and would rathter heat up the kettles than add boiling water. I have real time temp feedback system so controling the temp is not a problem. Thanks
Mash Schedule
2011-08-29 1:14pm
Jut, I have not actually brewed this one. I made up this recipe a long time ago and never got around to it. I can tell you that looking at it now that I would probably do a step infusion or a decoction mash. Starting at 95F for a gluten rest and then going straight to sacchrification rest at 150 - 155 or so. I also wouldn't do that tea thing or put the spices in the mash. I will edit the recipe to be more sound and reflect the knowledge I have gained since making it.
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