Locus415
Active Member
4# two row
3# white wheat
1 oz. hersbrucker 2.3%AA @ 60 min.
Added 1/2 oz. of crushed coriander @ 5 min.
1/2 teaspoon course ground fresh black peppercorn @ flameout
I was looking for a nice wheat beer to make before the indian summer hits San Francisco. I like hefe, and lemons, and pepper so that is basically what I am going for here. I used WPL380 to keep the banana flavors down and the clove spice up.
I pitched 16 oz. of homemade limoncello along with the yeast for the lemon flavor. Of course you can add lemon zest at the end of the boil or make an extract which is pretty much what lomoncello is but with simple syrup added.
Carbonate with 1 qt. of speise (un-pitched wort reserved from boil)
I am leaving in the primary for so long more because I am going on vacation for two weeks after the first week of primary fermenting is complete.
Keep in mind, this is a small batch recipe. I like to have a number of different small batches so I get to brew more often to try out different ideas.
Enjoy.
3# white wheat
1 oz. hersbrucker 2.3%AA @ 60 min.
Added 1/2 oz. of crushed coriander @ 5 min.
1/2 teaspoon course ground fresh black peppercorn @ flameout
I was looking for a nice wheat beer to make before the indian summer hits San Francisco. I like hefe, and lemons, and pepper so that is basically what I am going for here. I used WPL380 to keep the banana flavors down and the clove spice up.
I pitched 16 oz. of homemade limoncello along with the yeast for the lemon flavor. Of course you can add lemon zest at the end of the boil or make an extract which is pretty much what lomoncello is but with simple syrup added.
Carbonate with 1 qt. of speise (un-pitched wort reserved from boil)
I am leaving in the primary for so long more because I am going on vacation for two weeks after the first week of primary fermenting is complete.
Keep in mind, this is a small batch recipe. I like to have a number of different small batches so I get to brew more often to try out different ideas.
Enjoy.
