King of the Swill
Well-Known Member
- Recipe Type
- Extract
- Yeast
- WLP840
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- N/A
- Final Gravity
- N/a
- Boiling Time (Minutes)
- 60
- IBU
- N/a
- Color
- N/a
- Primary Fermentation (# of Days & Temp)
- 16 days 55F
- Secondary Fermentation (# of Days & Temp)
- 28 days 35F
- Additional Fermentation
- no
Sunset Wheat Clone Brewed 12/23/07
There is no orange peel in Sunset Wheat
Ingredients:
1 lb Brewers 2-Row Malt (Rahr)
6 lbs Wheat LME
1.5 oz Cluster Hops
1oz Coriander crushed
WLP840 American Lager Yeast
2oz Blueberry Extract
1 Whirfloc tablet (clarity)
Make a Yeast starter 48hrs early. (2/3 cup LME & 2 cups water)
Pitch starter at 75 degrees.
Steep grains at 155-165 degrees for 20 minutes.
Remove from burner-add malt extract & boil for 60 minutes
Bring to boil & add 1 oz hops for 60 minutes
Add Coriander for last 10 minutes
Add Whirfloc tablet for last 5 minutes
Add ½ oz hops for last 2 minutes
(Whirfloc will coagulate proteins & make them drop to bottom of kettle. DO NOT pour the last bit of wort from kettle into primary.)
Cool Wort to 72 degrees, shake, pitch yeast,
Keep primary at 72 degrees until fermentation begins (1 day?)
Once fermentation begins, keep primary at 50-55 degrees for 12 days
Bring to 64-68 degrees for 24-48 hrs for Diacetyl Rest
Transfer to Secondary for 3 weeks at 40-45 degrees.
During bottling, add 2 oz of Blueberry Extract to bucket with priming sugar (boil sugar NOT blueberry extract).
Bottle & store for 3 weeks in bottle at room temperature.
Chill in fridge at 35 degrees for at least 3 days before drinking.
NOTES:
First 3-4 days the primary ferment temp was closer to 57-58 degrees. Then 55F
It did not have airlock activity until day 3 or 4.
Pulled to 65 degrees on day 12 for 24 hrs (diacetyl rest). Went back to 55 deg on days 13-16.
Day 17 transferred to secondary. To 40-42F for 7 days then 32F-35F for 21 days
************* First bottle tasted 8 weeks after brewing. I really think this is close to the real Sunset Wheat. 2oz of blueberry extract was the right amount--not too strong. ENJOY!
There is no orange peel in Sunset Wheat
Ingredients:
1 lb Brewers 2-Row Malt (Rahr)
6 lbs Wheat LME
1.5 oz Cluster Hops
1oz Coriander crushed
WLP840 American Lager Yeast
2oz Blueberry Extract
1 Whirfloc tablet (clarity)
Make a Yeast starter 48hrs early. (2/3 cup LME & 2 cups water)
Pitch starter at 75 degrees.
Steep grains at 155-165 degrees for 20 minutes.
Remove from burner-add malt extract & boil for 60 minutes
Bring to boil & add 1 oz hops for 60 minutes
Add Coriander for last 10 minutes
Add Whirfloc tablet for last 5 minutes
Add ½ oz hops for last 2 minutes
(Whirfloc will coagulate proteins & make them drop to bottom of kettle. DO NOT pour the last bit of wort from kettle into primary.)
Cool Wort to 72 degrees, shake, pitch yeast,
Keep primary at 72 degrees until fermentation begins (1 day?)
Once fermentation begins, keep primary at 50-55 degrees for 12 days
Bring to 64-68 degrees for 24-48 hrs for Diacetyl Rest
Transfer to Secondary for 3 weeks at 40-45 degrees.
During bottling, add 2 oz of Blueberry Extract to bucket with priming sugar (boil sugar NOT blueberry extract).
Bottle & store for 3 weeks in bottle at room temperature.
Chill in fridge at 35 degrees for at least 3 days before drinking.
NOTES:
First 3-4 days the primary ferment temp was closer to 57-58 degrees. Then 55F
It did not have airlock activity until day 3 or 4.
Pulled to 65 degrees on day 12 for 24 hrs (diacetyl rest). Went back to 55 deg on days 13-16.
Day 17 transferred to secondary. To 40-42F for 7 days then 32F-35F for 21 days
************* First bottle tasted 8 weeks after brewing. I really think this is close to the real Sunset Wheat. 2oz of blueberry extract was the right amount--not too strong. ENJOY!
