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Old 04-28-2010, 02:34 AM   #1
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Default Partial - Kinda American Citrusy Wheat

Recipe Type: Partial Mash
Yeast: Wyeast 3463 Forbidden Fruit
Yeast Starter: 1L
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 19.6
Boiling Time (Minutes): 60
Color: 5.6
Primary Fermentation (# of Days & Temp): 21 days @ 68F
Tasting Notes: Suprisingly crisp and well balanced.

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 38.71 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 51.61 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 9.68 %
1.00 oz Glacier [5.60 %] (60 min) Hops 15.1 IBU
2.00 items Lemon Peel, Fresh (Boil 5.0 min) Misc
2.00 items Orange Peel, Fresh (Boil 5.0 min) Misc
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat

Mash: 154 degrees for 60 minutes in 2 gallons. Sparge 170 degrees for 10 minutes in 2 gallons. Total boil size 3.5 gallons. (Lost .5 gallons due to grain absorbtion).

This beer ended up being really good and refreshing. Was a big hit with my friends. This one will definitely be on the regular brew list. I used the zest of two each large lemons and oranges. Also, I used the Glacier because I had some of it laying around. But I think cascade would have been really good in this too. The oddball thing about this recipe is the decision to go with Forbidden Fruit. I know it is not appropriate for an "American Wheat", but it worked out really well.

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Old 05-12-2010, 02:51 AM   #2
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I tweaked this recipe some with the help of the brewer at the LHBS. He said that with the ingredients listed, there would be no conversion in the mash tun because nothing listed has enzymes to convert sugars.

3lbs Wheat Dry Extract
4lbs White Wheat Malt
1lb Flaked Wheat
2lbs Pilsner malt

1oz glacier (60 min)
1oz citra (5 min)
1oz sweet orange (5 min)
Wyeast Belgian Wheat Yeast (3942)

90 min mash @ 154
Batch sparge @ 170

Boil 60 minutes

Beer Smith says:

estimated OG: 1.067
estimated FG: 1.016

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Old 05-13-2010, 01:03 AM   #3
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I tweaked this recipe some with the help of the brewer at the LHBS. He said that with the ingredients listed, there would be no conversion in the mash tun because nothing listed has enzymes to convert sugars.
Did he not notice the 4 pounds of white wheat malt? You might want to be cautious about his advice... White wheat malt is a base malt and has equal diastatic power as barley malts. Let me know how your recipe turns out... that will be nothing like mine, but I would be curious what it is like.
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Last edited by BigB; 05-13-2010 at 01:13 AM.
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Old 09-18-2010, 04:22 AM   #4
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BigB: This recipe you have posted looks very good but I want to know what I would need to alter in order to make this an all grain batch. Sorry for such a NOOB question but I just learning about how to make some of the basic conversions. I like the refreshing sound of this recipe.

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Old 09-18-2010, 12:47 PM   #5
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BigB: This recipe you have posted looks very good but I want to know what I would need to alter in order to make this an all grain batch. Sorry for such a NOOB question but I just learning about how to make some of the basic conversions. I like the refreshing sound of this recipe.

All you would need to do is replace the 4 pounds of DME with 3 1/4 pounds 2 row pale malt and add 1.5 more pounds of white wheat malt. Obviously then you would just mash as normal.

IOW The recipe would be as follows:

5.5 lbs White Wheat Malt
3.25 lbs Pale Malt 2 row
3/4 lb Flaked Wheat
1 oz Glacier (60 Minutes)
The zest of 2 Oranges (I used navel oranges) (5 min)
The zest of 2 Lemons (5 min)
Wyeast 3463 Forbidden Fruit with 1 L starter (strongly recommend you not skip this)

Mash at 154 for 60 minutes in 13.5 Qts of water. Sparge as you desire ( I Batch sparge with 2 equal installments at 170). Final boil volume should be 6.5 gallons.

I have done this recipe before using the dehydrated orange and lemon peel available at the LHBS, but it is MUCH better using the fresh stuff in the last 5 minutes of the boil. I just made this recipe again last week. A couple friends like it so much, they brought over their equipment and we had a brewing party and made 3 batches of the stuff!
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Old 09-18-2010, 02:41 PM   #6
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BigB,

Did you ever make this recipe using cascade hops instead of glacier and if so, which type did you like better?

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Old 09-18-2010, 02:51 PM   #7
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Also, does the wheat grain have to be white wheat in order to have the same flavor? (I know th color may be different with standard wheat grain). There is no LHBS near me and the supplies I get come from a local liquor store. Thus, if I need white wheat I would have to order it which is OK. (I will probably have to order that type of yeast anyway.)

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Old 09-19-2010, 01:39 PM   #8
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Typically the "standard" wheat is white. But white or red, it won't matter much. The red would give a little bit more of nutty flavor, but the citrus dominates this beer anyways.

No, I never made it with the cascade. Everytime I went to make this, I always forget about it. The hops are just bittering hops anyways. Many people are of the opinion that there is no flavor difference between different hops when they are used for bittering. Personally, I like Glacier as a bittering hop. I think it is kind of earthy. The cascade would likely accentuate the citrus. Just make sure you adjust for the AA's to not increase the IBU's too much.

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Old 04-12-2011, 01:15 AM   #9
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Thanks guys,you answered my questions as well, ive been using wheat extract and have some belgian cascade and was deciding if to use these in a wheat or not due to the citrus, but i guess its a good idea considering that citrus is often used like lemon zest or orange. I also understand belgian cascade is not as citrusy as cascade.

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Old 04-26-2011, 03:11 AM   #10
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I think I am going to try this recipe this weekend but take the citrus up a notch by using some Citra hops. What do you guys think?

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