Fruit Beer Lemon-Lime Hefe Weizen

CornyKegs 728
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J-Pizzel said:
Hope it's worth this... And 30 mins later this too! Oh well, the worst brew day is better than any other day at its best! Thanks Slim for the recipe.
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That just hurts my heart!
 
Put this in primary last night, got a little tipsy on the Lemonberry Summer Wheat I bottled about 2 weeks ago and ended up getting a little weird with the recipe, hope it turns out well. I did...

6# Bavarian Wheat DME
Steeped 8 oz. German Pilsner Malt, 8 oz. Cara Pils, and 16 oz. Vienna Malt
Followed the original Hops recipe except I did 2 total ounces, 0.50 oz. each time
and did the zest of a lime.
Pitched Wyeast 3068 and used Yeast fuel. Will add 1.75L of Simply Limeade after
vigorous ferment subsides.

Hope it turns out well, but I'm a newbie and not really sure if the changes I made will end up just making it turn out crappy. I guess it could end up being my favorite beer of all time though too, that's what I love most about home brewing. :)
 
About what volume is everyone carbing this up to. We just kegged ours and hooked it up to CO2 yesterday. I've got it set to go just over 3.00 volumes. Does that sound about right or a little too high?
 
pellphoto said:
About what volume is everyone carbing this up to. We just kegged ours and hooked it up to CO2 yesterday. I've got it set to go just over 3.00 volumes. Does that sound about right or a little too high?
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When I've made this I usually carb to about 2.4 and that seems like plenty to me. You can always leave it at 3 and purge off if you think its too much.
 
So I always follow this process when carbing my kegs: Fill the keg, then attach CO2....turn pressure up to 30 psi, when you stop hearing the gas rolling in to the keg, gently turn upside down, wait a minute and flip back over....leave on 30 psi for a few minutes or up to an hour. Purge and adjust psi to 6, this will give you 2.36 and is middle of the road for carbonation, let sit until its carbed up and then adjust if you want more carbonation.
So the first part, 30 psi....I do that to set my rings and gaskets, the first time you have a keg leak co2 will be your last and you will probably adapt this method, so you know you have a leak before you empty your co2 bottle.
Now with 6 psi will give you 2.36, which is middle of the road, and you can always go up but not down.
 
SD-SLIM said:
After brewing this beer several times and having other people brew it as well....I can tell you this will be one of your favorite recipes!

All Grain

[*]6.25lbs Pale Malt (2 Row)
[*]4lbs White Wheat Malt
[*]1lb Vienna Malt
[*]****Mash 158 for 45 minutes****
[*]0.25 Motueka Hops at 60 Minutes
[*]0.25 Sorachi Ace 20 minutes
[*]0.25 Motueka Hops 20 minutes
[*]0.25 Sorachi Ace 7 Minutes
[*]0.50 Lime Zest 5 Minutes
[*]White Labs Hefeweizen IV Ale Yeast
[*]****Start Vigorous Fermentation****
[*]After Vigorous Fermentation subsides, add 1.75L Simply Limeade
[*]****Ferment for a minimum of 3 weeks****


Extract

[*]7lbs 12.6 Ounces of Wheat Liquid Extract
[*]10.7 Ounces of Pale Liquid Extract
[*]Follow rest of All Grain Recipe

This beer is a great every day drinker, I recommend a frosty mug and a lime garnish!
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Are these hop additions whole hops or pellets?
 
SD-SLIM said:
So I always follow this process when carbing my kegs: Fill the keg, then attach CO2....turn pressure up to 30 psi, when you stop hearing the gas rolling in to the keg, gently turn upside down, wait a minute and flip back over....leave on 30 psi for a few minutes or up to an hour. Purge and adjust psi to 6, this will give you 2.36 and is middle of the road for carbonation, let sit until its carbed up and then adjust if you want more carbonation.
So the first part, 30 psi....I do that to set my rings and gaskets, the first time you have a keg leak co2 will be your last and you will probably adapt this method, so you know you have a leak before you empty your co2 bottle.
Now with 6 psi will give you 2.36, which is middle of the road, and you can always go up but not down.
Click to expand...

I do something similar, I fill keg then hit it with 30psi for 48 hours. The 30psi really sets the seals. After 48 hours I purge and usually do 10psi at 36*F in my chest freezer. To get 2.36 volumes at 6psi, your beer would have to be at 30*F. http://www.kegerators.com/carbonation-table.php

Right?
 
Just brewed today. Super pumped for this one.

Quick question, but when do you guys add the Limeade.. I see it says in the notes add after vigorous fermentation has subsided so I'm guessing to add the Limeade when the fermentation is still rumbling after 3-5 days? Anyone give me a little more clarity? Thanks guys!
 
BiologistBrewer said:
Just brewed today. Super pumped for this one.

Quick question, but when do you guys add the Limeade.. I see it says in the notes add after vigorous fermentation has subsided so I'm guessing to add the Limeade when the fermentation is still rumbling after 3-5 days? Anyone give me a little more clarity? Thanks guys!
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I added at 3 days.
 
darienm said:
I brewed this according to the all grain recipe as posted, and it turned out wonderful. Thank you for sharing. We are really enjoying this.
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I'm glad you enjoyed it, don't forget to post pictures....we love beer porn!
 
BiologistBrewer said:
Just brewed today. Super pumped for this one.

Quick question, but when do you guys add the Limeade.. I see it says in the notes add after vigorous fermentation has subsided so I'm guessing to add the Limeade when the fermentation is still rumbling after 3-5 days? Anyone give me a little more clarity? Thanks guys!
Click to expand...

Because yeast all work different, you will have to watch the fermentation to see when it lightens up....that can be done visually if using bottles, by looking to see if the wort is still moving around....if your using a bucket, look at your air lock and if there is a 2 second delay in bubbles it's started to slow done. In general this happens between 3 to 5 days, but if your not sure then just add on day 5.
After you brew this once, and have gone through the process.....you will see why you need to wait, if you don't then expect a mess!
 
Just tapped my keg of this last night. Outstanding! But this morning I'm hurting. Too many trips back for a refill. Very good beer. Thanks
 
Anyone try this with non-Germen Hefe yeast? I made a batch and while it's good, the spiciness contributed by the yeast (I used Wyeast 3333) detracts from the citrus. I think a cleaner yeast will bring out the citrus more. I haven't used American Wheat yeast before but that may work, or Kolsch, or Safale 05 will be my choice.

Thoughts?
 
choosybeggar said:
Anyone try this with non-Germen Hefe yeast? I made a batch and while it's good, the spiciness contributed by the yeast (I used Wyeast 3333) detracts from the citrus. I think a cleaner yeast will bring out the citrus more. I haven't used American Wheat yeast before but that may work, or Kolsch, or Safale 05 will be my choice.

Thoughts?
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Why not WLP 380 like the recipe calls for?
 
choosybeggar said:
I used Wyeast 3333 b/c my lhbs does't carry White Labs. According to Mr Malty, this strain is similar to WLP 380.
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Similar doesn't mean exact....my best advice is order the correct yeast online, wash it and use it for up to 5 batches...with that you will get the extra money back! Yeast and the hops are key ingredients, for some people, they can tell the difference in yeast....but because your not happy with the spice flavor, chances are that you have a more defined palate and would appreciate the beer more with Hef V.
 
choosybeggar said:
Does WLP 380 produce a noticeable spiciness?

For my brew, I mashed @155, used a 1.5L starter, ferment @65 for 2 weeks, 68 for 3-4 days then cold crash, keg, and force carb.
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Well I'm a little biased, after experimenting with several yeast strains/combos, I found that this works in perfect harmony with all the other flavors...yes it has a spiciness, is it enough for you...well I guess that's an answer for your taste buds!
In regards to your brew method.....I'm not sure why you would cold crash this beer, since it's a hefeweizen most people expect the haze and with the malt and yeast, I'm pretty sure your still going to get one. As for the temp adjustments....I think your working too hard! The Hef V is a very forgiving yeast and works well at 68 degrees for 3 weeks...it's a set it and forget it yeast!
 
If I want to make the grapefruit version, do I just sub the juice? Is the zest and everything else the same as the original?
 
GenIke said:
If I want to make the grapefruit version, do I just sub the juice? Is the zest and everything else the same as the original?
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The grapefruit version doesn't really come out....it's still a great beer, but the grapefruit isn't very prominent. I would suggest using the grapefruit juice and doubling the grapefruit zest, but be careful about getting any of the white part of the skin.
 
SD-SLIM said:
The grapefruit version doesn't really come out....it's still a great beer, but the grapefruit isn't very prominent. I would suggest using the grapefruit juice and doubling the grapefruit zest, but be careful about getting any of the white part of the skin.
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Thanks Slim,

You mean replace the lime zest with 1 ounce of GF zest, right? Not both?

Since I just got back from the store with 8 limes I will stick to the original for today:). I got really great feedback from everyone that tried it, so no biggie. I bought a zester too. The cheese grater was a real PITA.

Maybe I'll deviate next time. Has anyone tried the simply cranberry?
 
GenIke said:
Thanks Slim,

You mean replace the lime zest with 1 ounce of GF zest, right? Not both?

Since I just got back from the store with 8 limes I will stick to the original for today:). I got really great feedback from everyone that tried it, so no biggie. I bought a zester too. The cheese grater was a real PITA.

Maybe I'll deviate next time. Has anyone tried the simply cranberry?
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Yes only grapefruit....I think you will like the original better than some of deviations, primarily because the hops and malt were built around the lime-aide and vice versa.
 
I definitely enjoy the original. So much so that I'm drinking a brew from my first batch of this while I'm brewing my second:mug:
 
Congratulations to everyone who continues to win awards from brewing this beer....please post pictures of them on here so that everyone else will get inspired to compete!
 
I just brewed this yesterday and aimed at a 5 gallon final product so I have just under 5 gallons in my fermenter to make room for the Simply Raspberry Lemon. Would you recommend adjusting the amount of Simply poured into fermenter (at about 1.4L) or just add the whole 1.75L? I am making this beer for a couples beach trip in September so a little more raspberry lemon flavor would be fine to appease the ladies. Thanks in advance!
 
Can the Limeaid be added way later, or is there a point to introducing it to some active yeast?
 
AttenuatingCircumstances said:
I just brewed this yesterday and aimed at a 5 gallon final product so I have just under 5 gallons in my fermenter to make room for the Simply Raspberry Lemon. Would you recommend adjusting the amount of Simply poured into fermenter (at about 1.4L) or just add the whole 1.75L? I am making this beer for a couples beach trip in September so a little more raspberry lemon flavor would be fine to appease the ladies. Thanks in advance!
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I just used the same and added the entire bottle. You'll lose some to trub. Raspberry didn't come through much but it's delicious. Next time I may add some raspberry extract too.
 
LouBrew13 said:
I just used the same and added the entire bottle. You'll lose some to trub. Raspberry didn't come through much but it's delicious. Next time I may add some raspberry extract too.
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The raspberry in the simply raspberry lemonade tends to come out after a couple of months. The last few bottles we had last year had some pronounced raspberry flavor to it. I brewed at the beginning of summer (May) and finished off the bottles by August. Its killing her now to sit on the current bottles until her birthday. She loved the raspberry flavor.
 
TangoHotel said:
The raspberry in the simply raspberry lemonade tends to come out after a couple of months. The last few bottles we had last year had some pronounced raspberry flavor to it. I brewed at the beginning of summer (May) and finished off the bottles by August. Its killing her now to sit on the current bottles until her birthday. She loved the raspberry flavor.
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Looks like I'll have to brew 10 gallon batches to help make it last.
 

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