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Citrus Wheat
American Wheat or Rye Beer • Partial Mash • 5 gal
Best served with a lemon or orange wedge.
February 27, 2010 pm 12:01pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Willamette - 5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - Last 15 Minutes of Boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tbsp
Corriander seeds - Last 15 Minutes of Boil (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.
-
White Labs WLP380 Hefeweizen IV Ale
White Labs WLP380 Hefeweizen IV Ale
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.
Notes
1/2 Cup of honey added at last 15 minutes of boil. 1 tbs each of lemon and orage zest added at secondary fermentation along with 1/2 cup of cactus flower honey powder.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 11.4 SRM | 3 - 6 | |
| Alcohol: | 5.0% ABV | 4% - 5.5% | |
| Bitterness: | 32.8 IBU | 15 - 30 | |
Discussion
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