Fruit Beer Insanely Lemon Hefeweizen (Not for the faint of heart) - Home Brew Forums

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Old 06-12-2012, 12:30 AM   #1
MetalMatt
Recipes 
 
May 2012
Bartow, fl
Posts: 42
Liked 6 Times on 3 Posts


Recipe Type: All Grain   
Yeast: Weihenstephan Weizen (Wyeast Labs #3068)   
Yeast Starter: yes   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.010   
IBU: 14.7   
Boiling Time (Minutes): 60   
Color: 6.2   
Primary Fermentation (# of Days & Temp): 30 days   
Additional Fermentation: nope   
Secondary Fermentation (# of Days & Temp): nope   
Tasting Notes: Extreme lemon on the front and back side, oddly addictive   

Recipe: lemon hefe
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.057 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.5 %
5 lbs Munich (Dingemans) (5.5 SRM) Grain 2 45.5 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 45.5 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.5 %
1.00 oz Hallertauer [4.50 %] - Boil 60.0 min Hop 5 14.7 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6 -
Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min)

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------

Mash In Add 16.95 qt of water at 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.17gal, 4.09gal) of 168.0 F water


Notes: Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min), and added dried lemon peel at 1 weeks before bottling. I just bought the dried lemon peel by Mccormick's in the spice section. it smelled great.

This recipe is not for the traditionalists. It has an extreme lemon flavor, that surprisingly you can't get enough of, but still feels like a hefe. Its another one of my more popular brews that has to be around all year. It is particularly hot with my friends that don't usually drink beer.
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Drinking: Chocolate Stout, Belgian Strong Ale, BYO Old Chub Clone, EdWort's Haus Pale Ale, Captain Hooked on Bitters ESB, Traditional Bock Lager, Robust Baltic Porter, Coriander Spiced American Wit
Conditioning: Traditional Kolsch, Amber Bock Ale
Secondary: Pfft
Primary: Punkin Ale, Aventinus Weizenbock Clone
Also check out my band: www.Empty1.com

 
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Old 06-24-2012, 11:39 PM   #2
Chefencore
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Feb 2011
Columbus, OH
Posts: 349
Liked 7 Times on 7 Posts


This looks great! Did the acidity have any effect on fermentation?
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Old 06-25-2012, 05:31 PM   #3
MetalMatt
Recipes 
 
May 2012
Bartow, fl
Posts: 42
Liked 6 Times on 3 Posts


No adverse effects, it fermented pretty messy though. Planning on brewing this up again in the next couple of weeks.
__________________
Drinking: Chocolate Stout, Belgian Strong Ale, BYO Old Chub Clone, EdWort's Haus Pale Ale, Captain Hooked on Bitters ESB, Traditional Bock Lager, Robust Baltic Porter, Coriander Spiced American Wit
Conditioning: Traditional Kolsch, Amber Bock Ale
Secondary: Pfft
Primary: Punkin Ale, Aventinus Weizenbock Clone
Also check out my band: www.Empty1.com

 
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Old 04-04-2013, 04:37 AM   #4
winenewb172
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Feb 2013
Posts: 120
Liked 4 Times on 3 Posts


Is this as lemony as say Sam Adams porch rocker? If so I'm so in

 
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Old 04-05-2013, 03:23 AM   #5
Chefencore
Recipes 
 
Feb 2011
Columbus, OH
Posts: 349
Liked 7 Times on 7 Posts


I've never had porch rocker, but it's a safe assumption that this is way beyond that. This stuff made me pucker every time. But I loved it!!
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Old 04-05-2013, 03:35 AM   #6
winenewb172
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Feb 2013
Posts: 120
Liked 4 Times on 3 Posts


Hmmm porch rocker is pretty tart.... Still gonna try this once my brewery is finished

 
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