MrOH
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- White Labs 380
- Yeast Starter
- 1qt
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.047
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 19
- Color
- 5srm
- Primary Fermentation (# of Days & Temp)
- 7 days @ 64F, 7 days @ 72F, 7 days @ 68
- Tasting Notes
- Very refreshing, juice-like
5# Weyermann Pale Wheat Malt
4# Weyermann Floor-malted Bohemian Pils
4oz Thomas Faucett Crystal Wheat Malt
3oz Weyermann Melanoidin Malt
FWH 0.5oz Saphir (3.8% AA)
60min 0.5oz Saphir (3.8% AA)
10min 1oz Saphir (3.8% AA)
FO 1oz Saphir (3.8% AA), 1oz Pacifica (6.1% AA)
Dry hop the last week of primary 1oz Pacifica, 0.5oz Amarillo
1qt starter of white labs 380
Ferment @64F for 1 week, raise temp to 72F for 1 week, then dry-hop in primary @68F for 1 more week. Bottle condition using 12oz wheat DME.
It reminds me of the cheap, unpasteurized orange juice that my grandparents used to get and would start to ferment halfway through the jug: fluffy body, zippy bitterness, and spritzy. Tons of citrus flavor with some tropical notes.
4# Weyermann Floor-malted Bohemian Pils
4oz Thomas Faucett Crystal Wheat Malt
3oz Weyermann Melanoidin Malt
FWH 0.5oz Saphir (3.8% AA)
60min 0.5oz Saphir (3.8% AA)
10min 1oz Saphir (3.8% AA)
FO 1oz Saphir (3.8% AA), 1oz Pacifica (6.1% AA)
Dry hop the last week of primary 1oz Pacifica, 0.5oz Amarillo
1qt starter of white labs 380
Ferment @64F for 1 week, raise temp to 72F for 1 week, then dry-hop in primary @68F for 1 more week. Bottle condition using 12oz wheat DME.
It reminds me of the cheap, unpasteurized orange juice that my grandparents used to get and would start to ferment halfway through the jug: fluffy body, zippy bitterness, and spritzy. Tons of citrus flavor with some tropical notes.
