Boatin' Up Sandy
"Boatin' Up Sandy" - American wheat ale with honey and lemon
Won 3rd place in specialty beer at Ohio Brew Week 2008!
3lbs malted wheat
3.3. LME extract (wheat extract)
1 pint of local honey (sterilized by baking in a saucepan @ 180* for 30 min.)
.25 oz Amaretto hops (60 min.)
.25 oz Simco (sp?) hops (30 min.)
.50 oz Simco (sp?) hops (15 min.)
Nottingham dry yeast (the LHBS was out of this, so I substituted Muntons, might try it with a true Hef. yeast, just to see.)
6 organic lemons, rind, pith pulp and all (Lemons were very small, otherwise I wouldn't have used so many.)
-Steep 3lbs malted wheat @ 160* (I steeped in about 1.5 gallons of water, I sparged with about 2.5 gallons of water, but wound up having to add more to hit final gravity.)
-Bring to a boil, adding hops with the schedule above and using late-extract-addition
-Add sterilized honey to fermenter just before adding wort
-Aerate well and pitch yeast when it's below 80*
-Let sit in primary for a week and then transfer to secondary, adding lemons (I actually don't use a secondary and put lemons in the primary, but it caused some problems so I won't do that in the future. I sliced the lemons into pretty small chunks and sterilized them by pouring boiling water over them.)
-Let ferment completely, bottle, and carb (I was out of corn sugar and used table sugar instead and don't regret it, came out great).
-Bottle condition for two weeks and drink!
This beer is going to be my summer brew. It's sweet, with lemon after taste and some subtle honey flavors. It's a little dark for a wheat beer, but I like it a lot. It has some of the clove taste associated with wheats, and some hop smell but no real hop taste (so add more if you like that kinda thing). It tastes best when it's about 3 or 4 weeks old, IMHO. It came out cloudy like a wheat is supposed to be and is very refreshing.
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