I'm considering a lemon ginger wheat beer for my next batch, but a little uncertain in my recipe formulation. Here's what I'm contemplating (scaled down to a 5 gallon batch)...
6# Pilsner Malt (MFB or Weyerman)
3# Wheat Malt (Weyerman)
1oz Cluster (8.7%a) @ 60mins
1oz chopped fresh ginger @ 5mins
Zest from 1 lemon @ 5mins
Estimated OG: 1.055; estimated ABV: 5.3%
I brew 20 or 25 gallon batches, so I usually like to pitch a different yeast in each carboy. For this I'd probably Safbrew T-58, Safale US-05, and Wyeast 3463.
I'm looking for advice on how much lemon and ginger to add, and when to add it. Also I was wondering if anyone has any additional yeast suggestions, or knowledge of interactions between the lemon and ginger, and the above mentioned strains.
Finally, the wheat malt that I have is probably about 2 years old, in an unopened, sealed sack. Are there any problems with wheat this old, as long as it's free from bugs and vermin?