Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wheat and Rye Beer > Citrus Weizen

LinkBack Thread Tools
Old 04-05-2013, 04:35 PM   #101
Feedback Score: 0 reviews
Join Date: Feb 2012
Location: St. Paul
Posts: 16
Liked 1 Times on 1 Posts


Working up an AG version (5 gallons). Haven't put it in BeerSmith yet, but will before I brew.

I looked at the composition of the Wheat DME (Briess) to figure out a good conversion. They state it's 65/35 Wheat/Barley. Using that with a 1.26 multiplier to go from DME to grain, I came up with the numbers below. I also added some Carapils for addtional body / head. Finally, I'm thinking of going with White Wheat as that will likely result in even more of a wife pleaser beer.

(Note: I have some sort of internal defect that forces me to round numbers. Long ago I gave up fighting it. So the #'s that I calc'd were slightly different than those below)

  • White Wheat - 5#
  • Pale 2 Row - 2.5#
  • Carapils - .5#
  • Hallertauer 1 oz (60 min)
  • 2 each Lemon & Orange Zest
  • Wyeast 3068

Going with the Wyeast 3068 as I've got a Schneier Weiss on tap and want to use at least a 2nd generation yeast.

One question -- I've seen some folks in the thread go with a longer mash time (90-120 minutes). What's the rationale? The wheat malt? Would you get better results with a longer mash with wheat (similar to what you would get with a decoction mash)?
SkinPig is offline  
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Citrus wine, anyone? Cambo Wine Making Forum 2 10-01-2011 05:54 AM
weizen temp question? 57degrees for weizen? nuclearguy General Techniques 32 03-27-2008 02:53 AM
Tap handle label - Citrus Weizen Plan9 Label Display & Discussion 2 03-18-2008 10:32 PM
Citrus hops? Adam's Apples Recipes/Ingredients 10 02-15-2008 03:01 PM
SUBTLE citrus hop drengel Recipes/Ingredients 8 04-23-2006 01:23 AM

Newest Threads