Originally Posted by Newbeerguy
Is Orange zest appropriate in an American Wheat? Here is my recipe:
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.26 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.11 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 42.11 %
0.50 lb Munich Malt (9.0 SRM) Grain 5.26 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.26 %
1.00 oz Hallertauer [3.90 %] (60 min) Hops 13.7 IBU
1.00 oz Hallertauer [3.90 %] (30 min) Hops 10.5 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Yeast Nutrient (Boil 10.0 min) Misc
1.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs Safale US-05 Dry Ale Yeast (Fermentis #-) Yeast-Ale
I am going to be using fresh orange zest, not the dried peels. I was just wondering it that will work with the American yeast. Should I add corriander to it as well? I am not looking for a highly spiced wit, but rather a nice refreshing wheat. Thanks in advance
Should work out nice! In a way, American Wheat beers have a lot of room for interpretation, with one main condition being the use of American wheat yeasts vs. Bavarian for the clean profiles it provides.
Using fresh orange zest should be a nice addition. You really dont need to add too much, and, I recommend that you add it at flame-out and not during the boil.
Here is a suggestion/technique that someone else once told me and it works very well.
Create your zest (I use 5 large oranges usually for a subtle addition to 11 gallon batches) from oranges that have been rinsed and then quickly soaked in starsan or similar. Place in a sterilized bowl, and then add a few teaspoons of vodka, just enough to coat all the zest when you stir it around. This should take care of any little buggers.
Add the zest to the hop bag or similar right at flame-out.
Works well in my opinion!
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