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Old 05-12-2012, 04:22 PM   #1
Sep 2011
Philadelphia, PA
Posts: 175
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: White Labs 380   
Yeast Starter: 1qt   
Batch Size (Gallons): 5.5   
Original Gravity: 1.047   
Final Gravity: 1.010   
IBU: 19   
Boiling Time (Minutes): 90   
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.
Peace and bacon grease

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