I was drinking a Hitachino Ginger Ale, and at the same time thinking about brewing a wheat beer with a good dose of citrusy hops. Started thinking, grapefruit/citrus works well with ginger. As does honey. Not sure how this will turn out but welcome comments, thoughts, and suggestions as always.
Recipe is for a 5 gallon batch
Northwest Gold Extract 3 lbs.
Wheat Malt 2.75 lbs
Munich Malt 0.5 lbs
Wildflower Honey 1 lbs (added with 2 minutes left to boil)
Ginger Root 1 oz at start of boil
Ginger Root 0.5 oz at flameout
Amarillo 0.5 oz 60 min
Amarillo 0.5 oz 10 min
Amarillo 0.5 oz 5 min
Amarillo 0.5 oz flameout
Target FG 1.017
Est. ABV 5.70%
Mashed Wheat and Munich in 5 qts of NYC tap water at 152 for 60 mins. Batch sparged with a little more than 16 qts to get to 5+ gallons for the boil. Added extract to boil with ginger root. Hop additions. Honey with 2 mins of boil. Tasted the wort and it reminded me of sweet iced tea. Lots of citrus from the hops, very mellow ginger, nice honey sweetness. Chilled to 70F and pitched a pack of S-04.
One thing struck me as odd. The extract was darker than I expected (fresh extract... not sure why seemed so dark). Wort was much darker than I expected. We'll see how it looks once its finished...
I have zero temp control for fermentation and things got off to a fast and warm start with the stick-on thermometer reading 78F. Huge krausen after 12 hours, plenty of airlock activity. Krausen fell after 30 hours and airlock slowed. Now things are nice and still. Will probably let this sit in primary for 3 weeks. Would bottle sooner but don't have space for more bottles in my apartment (one of the curses of the apartment brewer). Thinking about bottling with a few ounces of cane sugar. Aiming for a pretty high level of carbonation. Thoughts?