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Old 01-20-2012, 05:35 PM   #1
OatStraw
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Aug 2011
Bartlesville, OK
Posts: 252
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Hey guys,
This is my first try and building my own recipe. Could you take a look at what I've put together so far. The base was a Boulevard Wheat clone, but I decided to change it up (possibly a lot).

Light Wheat 3.5 lb
Briess 2-row Brewers Malt 3.5 lb
Honey Malt - .5 lb
Flaked Red Wheat 1.25

Sweet Orange Peel 1oz (15 minutes remaining)
Hops: Pellet Hops Magnum 1 oz (1 Hour)

Wyeast: Wyeast American Ale (1056) 125ml

I plan on an 11 qt single infusion mash for 60 minutes. Hops will go full boil.

Can anyone see improvements or major holes that I may have. I'm really going for a good Orange flavoring to it.



 
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Old 01-20-2012, 05:45 PM   #2
TopherM
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Mar 2011
St. Petersburg, FL
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You are not going to get a "good orange flavor" from 1 oz of sweet orange peel. This is really only going to give you a good orange aroma, and won't add all that much to the flavor.

To get a good orange flavor, you are either going to need to use an orange extract at bottling or add some fresh orange peel shavings (about 2 oranges worth) during secondary fermentation.


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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
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Old 01-20-2012, 06:23 PM   #3
OatStraw
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Aug 2011
Bartlesville, OK
Posts: 252
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Good to know. If I double up the Sweet Orange will that add flavor, or just aroma. I guess the question is does 15 minutes worth of boil take away all flavor and is "dry hopping" (I know it's not hops) orange peel the only way to add true flavor.

 
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Old 01-20-2012, 07:34 PM   #4
TopherM
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Mar 2011
St. Petersburg, FL
Posts: 3,967
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You know the "orange" flavor that you percieve in something like a ShockTop? That's the aroma and flavor of orange peel in the boil. There really technically isn't any orange flavor to speak of, but once you serve it with orange and put an orange on the bottle, some people will swear it tastes like orange. Once you've brewed a few wits, you can taste Shock Top and pick out that it tastes like coriander and wheat, and the citrus is in the nose.

Anyway, no matter how much dried orange peel you put in the boil, you aren't going to get much flavor, just that orangy citrus aroma.

Go buy 2 oranges at the grocery store for $1.50 and zest the rinds into your secondary with a potato peeler (or actually buy a zester would be better, they're about $5.00 at Target/Walmart). I personally would put the zest into a 1 gallon paint strainer bag ($1.99 at HD/Lowes) so I don't have to filter them out after fermentation. That'll give you a good orangy citrus taste in the final brew (do the dried orange peel in the boil as well for the aroma combo!).
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 01-20-2012, 07:58 PM   #5
OatStraw
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Aug 2011
Bartlesville, OK
Posts: 252
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GOT IT! I will go for the aroma, and decide during the secondary racking if I want actual taste or not.

Has anyone actually tried this style? I haven't, but it sounded like a good idea. I'm worried that the honey malt may not work out the way i'm thinking, or it's a weird combination, but I guess it's not that much to begin with.

First try at own recipe, sorry.

 
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Old 01-22-2012, 02:05 AM   #6
Calichusetts
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Nov 2011
Plymouth, MA
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bottle using orange blossom honey...that is what I do. I thought it was my "secret" technique but it is pretty common...but definetly test your results in the secondary first before considering it, it will really only add aroma and not much flavor, but sometimes that is all that matters

 
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Old 01-22-2012, 03:56 AM   #7
TarheelBrew13
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Oct 2011
Charlotte, Nc
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Coranado uses a lot of honey in their orange avenue wit. Personally I don't like the honey in wheat beet because it thins the beer out a lot and I don't feel that it provides enough flavor or aroma for the trade off. If you do decide to use honey, I would suggest mashing at the highest temp you feel comfortable with. Good luck with your recipe.

Also I think the honey malt is fine in that beer.

 
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Old 01-22-2012, 03:47 PM   #8
OatStraw
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Aug 2011
Bartlesville, OK
Posts: 252
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Here is my final recipe I'll be using today.

Light Wheat – 3.5 lb
Briess 2-row Brewers Malt – 3.5 lb
Honey Malt - .5 lb
Flaked Red Wheat – 1.25

Pellet Hops Spalt 1oz (Full Boil)
Orange Peel -Sweet (45 minutes into boil)

Wyeast 1056

Single Infusion Mash 11 qts @ 156-154 (since i'm not using real honey do I need to do a higher mash?)

 
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Old 01-26-2012, 10:37 PM   #9
OatStraw
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Aug 2011
Bartlesville, OK
Posts: 252
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So as discussed in another thread my efficiency was horrible on this batch. I am looking at about a 2.8% ABV here. I read that I can add Honey to the secondary to bump up the ABV by about 1%. Since this is a Honey wheat that might not be too bad on an idea.

My question is this. How do I measure the effected difference, and how do I prepare the honey? I assume I need to boil it, or can I just add a few pounds of honey when I rack to secondary?

 
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Old 01-26-2012, 10:43 PM   #10
dbrewski
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Oct 2011
Indeterminate
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I've had efficiency problems with wheat also. I fixed them by grinding the wheat a bit tighter than barley. But you have to watch for stuck sparges. I throw a grain bag in my cooler mash tun when I do lots of wheat.

I've also added honey to secondary, worked great. You're supposed to hold it at 180 for an hour to kill any wild yeast or other stuff in there, but honestly I just mixed it with some hot water to thin it a bit and poured it in there. It worked fine.

[Edit] some good info here.



 
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