GodsStepBrother
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- Apr 22, 2009
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So this is my third batch, and I am doing a Hefe Weizen from Midwest (Hank's Hefe Weizen w/ Danstar Munich dry yeast :: Midwest Supplies Homebrewing and Winemaking Supplies). With my second batch I wanted to dry hopp my IPA in secondary but I felt intimidated and didn’t want to mess up my second batch. However I love the citrus taste that some Hefeweizen’s come with, and I really want to give mine something of this nature. How much orange zest should I add to my secondary? I was thinking maybe 5 oz? I have also heard that you could add the peel once it is cooling down in the kettle? Or should I just leave it and follow the instructions the kit comes with? Has anyone ever tried this recipe?