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Old 09-25-2010, 06:29 PM   #1
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Join Date: Dec 2009
Location: melbourne, fl
Posts: 186
Default Extract - Hoppy Hallowheat

Recipe Type: Extract
Yeast: WLP001
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.011
IBU: 20
Boiling Time (Minutes): 60
Color: 6.9
Primary Fermentation (# of Days & Temp): 7 days at 72F
Additional Fermentation: 1 week in keg at 35F
Tasting Notes: N/A as of right now, will update.

6LB Dry Wheat Extract
8oz Orange Blossom Honey

.5oz US Mount Hood Leaf (5.1 %) 45 Min From End
.5oz US Mount Hood Leaf (5.1 %) 20 Min From End
.75oz NZ Hallertauer Aroma Pellets(6.8 %) 10 Min From End
.5oz NZ Hallertauer Aroma Pellets(6.8 %) Flame out

Whirflock Tablet
Fresh Orange Peel Zest


WLP001 California Ale Yeast

Brew as usual. Add Honey at the last 10 minutes. Add orange peel throughout
the last 10-15 minutes. Add whirflock tablet in the last 20 mins. I'm brewing this between 68-72F because living in FL that is about as cool as I can get it through using the swamp technique. If you have a fermentation chamber 68F steady would probably be ideal.

After Tasting, the orange zest seems to be a bit much. The hops flavor/aroma and bitterness is great though. I would just eliminate the orange zest next time around.
Primary 1: Blueberry Cyser (est. 12-13%)
Primary 2: N/A

Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
Keg2: Belgian Wheat Dark Strong (8.1%)
Keg3: Brandon O's Graff Cider (est. 6-8%)
Keg4: Dale's Pale Ale (6.5%)

Former Draughts: American ESB, Chocolate Oatmeal Rye Porter, Hoppy Hallowheat, Chocolate Milk Dunkleweizen, Belgian Pale Ale, The Notorious E.S.B.

Last edited by rmolledo; 10-09-2010 at 04:05 PM. Reason: tasting notes
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