Citrus Wheat Recipe Critique and Yeast Suggestion

I brewed this one up just a few minutes ago, and it is currently cooling in a water bath.

Type: All Grain
Date: 1/18/2010
Batch Size: 6.00 gal
Brewer: CP
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (12.5 gal) and Cooler (48 qt)

Ingredients

Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 54.55 %
5.00 lb Soft Red Wheat (3.0 SRM) Grain 45.45 %
0.25 oz Summit [18.00 %] (60 min) Hops 13.9 IBU
0.25 oz Summit [18.00 %] (10 min) Hops 5.0 IBU
0.25 oz Summit [18.00 %] (5 min) Hops 2.8 IBU
0.25 oz Summit [18.00 %] (0 min) (Aroma Hop-Steep) Hops -
Rind from 2 oranges, 2 lemons, 1 grapefruit and 2 limes added to boil at 5 minutes.





Beer Profile

Est Original Gravity: 1.049 SG
Estimated Alcohol by Vol: 4.74 %
Bitterness: 21.6 IBU
Est Color: 4.8 SRM


Mash Profile
151 degrees for 60 minutes

My plan was to pitch nottingham and ferment long and cool, 55-60 degrees for 3 weeks and then bottle. Do you think this will yield a nice drinkable result? I know that wheat yeast or at the very least US-05 is more traditional for an american wheat ale, but at my disposal right now is kolsch yeast and nottingham. I am hoping that all the citrus rind will play nicely with the citrusy summit aroma hops.

Suggestions.....comments

The Nottingham should be fine. At those temps it should ferment cleanly.

toman8r said:

The Nottingham should be fine. At those temps it should ferment cleanly.

Click to expand...

Ambient is 58 degrees and the fermenter is 66 degrees right now. I think it will be perfect. Nottingham is a fine line with temp. Too cold and you get an off tartness, to warm and it is undrinkable. I like where I am sitting at 66 right now, as soon as the primary starts to wind down I am going to move it to a room with 66 ambient to finish.

The fermentation stayed at around 66 degress for 4 days and when the ferementation wound down and the fermenter dropped down to 64 degrees I moved into another room that is 68 ambient to finish up. I took a reading today and I am at 1.009...PERFECTO! I really like nottingham ale yeast.

I am just hoping I didn't put too much citrus rind in..

Have you drank this yet? I am curious what the result was?

Whole rind, or just the zest?