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Old 09-25-2010, 06:29 PM   #1
rmolledo
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Join Date: Dec 2009
Location: melbourne, fl
Posts: 187
Default Extract - Hoppy Hallowheat

Recipe Type: Extract
Yeast: WLP001
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.011
IBU: 20
Boiling Time (Minutes): 60
Color: 6.9
Primary Fermentation (# of Days & Temp): 7 days at 72F
Additional Fermentation: 1 week in keg at 35F
Tasting Notes: N/A as of right now, will update.

Fermentables
6LB Dry Wheat Extract
8oz Orange Blossom Honey

Hops
.5oz US Mount Hood Leaf (5.1 %) 45 Min From End
.5oz US Mount Hood Leaf (5.1 %) 20 Min From End
.75oz NZ Hallertauer Aroma Pellets(6.8 %) 10 Min From End
.5oz NZ Hallertauer Aroma Pellets(6.8 %) Flame out

Other
Whirflock Tablet
Fresh Orange Peel Zest

Water
Spring

Yeast
WLP001 California Ale Yeast

Instructions
Brew as usual. Add Honey at the last 10 minutes. Add orange peel throughout
the last 10-15 minutes. Add whirflock tablet in the last 20 mins. I'm brewing this between 68-72F because living in FL that is about as cool as I can get it through using the swamp technique. If you have a fermentation chamber 68F steady would probably be ideal.

After Tasting, the orange zest seems to be a bit much. The hops flavor/aroma and bitterness is great though. I would just eliminate the orange zest next time around.
__________________
Primary 1: Blueberry Cyser (est. 12-13%)
Primary 2: N/A

Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
Keg2: Belgian Wheat Dark Strong (8.1%)
Keg3: Brandon O's Graff Cider (est. 6-8%)
Keg4: Dale's Pale Ale (6.5%)

Former Draughts: American ESB, Chocolate Oatmeal Rye Porter, Hoppy Hallowheat, Chocolate Milk Dunkleweizen, Belgian Pale Ale, The Notorious E.S.B.

Last edited by rmolledo; 10-09-2010 at 04:05 PM. Reason: tasting notes
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