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Old 02-29-2008, 01:10 AM   #1
King of the Swill
Jan 2007
Posts: 125

Recipe Type: Extract   
Yeast: WLP840   
Yeast Starter: yes   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: N/A   
Final Gravity: N/a   
IBU: N/a   
Boiling Time (Minutes): 60   
Color: N/a   
Primary Fermentation (# of Days & Temp): 16 days 55F   
Additional Fermentation: no   
Secondary Fermentation (# of Days & Temp): 28 days 35F   

Sunset Wheat Clone Brewed 12/23/07

There is no orange peel in Sunset Wheat


1 lb Brewers 2-Row Malt (Rahr)
6 lbs Wheat LME
1.5 oz Cluster Hops
1oz Coriander crushed
WLP840 American Lager Yeast
2oz Blueberry Extract
1 Whirfloc tablet (clarity)

Make a Yeast starter 48hrs early. (2/3 cup LME & 2 cups water)
Pitch starter at 75 degrees.

Steep grains at 155-165 degrees for 20 minutes.

Remove from burner-add malt extract & boil for 60 minutes
Bring to boil & add 1 oz hops for 60 minutes
Add Coriander for last 10 minutes
Add Whirfloc tablet for last 5 minutes
Add oz hops for last 2 minutes

(Whirfloc will coagulate proteins & make them drop to bottom of kettle. DO NOT pour the last bit of wort from kettle into primary.)

Cool Wort to 72 degrees, shake, pitch yeast,

Keep primary at 72 degrees until fermentation begins (1 day?)
Once fermentation begins, keep primary at 50-55 degrees for 12 days
Bring to 64-68 degrees for 24-48 hrs for Diacetyl Rest
Transfer to Secondary for 3 weeks at 40-45 degrees.

During bottling, add 2 oz of Blueberry Extract to bucket with priming sugar (boil sugar NOT blueberry extract).

Bottle & store for 3 weeks in bottle at room temperature.
Chill in fridge at 35 degrees for at least 3 days before drinking.

First 3-4 days the primary ferment temp was closer to 57-58 degrees. Then 55F
It did not have airlock activity until day 3 or 4.
Pulled to 65 degrees on day 12 for 24 hrs (diacetyl rest). Went back to 55 deg on days 13-16.
Day 17 transferred to secondary. To 40-42F for 7 days then 32F-35F for 21 days

************* First bottle tasted 8 weeks after brewing. I really think this is close to the real Sunset Wheat. 2oz of blueberry extract was the right amount--not too strong. ENJOY!

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Old 03-04-2008, 06:38 AM   #2
TheFlyingBeer's Avatar
May 2007
Catonsville, MD
Posts: 409
Liked 20 Times on 17 Posts

Awesome man, SWMBO is in love with sunset wheat and I have been looking around for a decent recipe which would match the blueberry flavoring. I will most likely be giving this a try during my next brew session. Thanks.

...Going to have to finish my fermentation chiller control circuitry first as my Honey Steam didn't need the colder temperatures.

Primaries: Air
Secondaries: Lakefront India Brown Ale

On Tap 1: Rootbeer, On Tap 2: NB White ouse Honey Ale, On Tap 3: Nitrogen, On Tap 4: Air, On Tap 5: Air
On Deck: DIPA, Imp Stout, Porter, Wheat, Black IPA

"No sense having empty carboys around when full ones take up just as much space. " - Me

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Old 09-29-2011, 11:46 PM   #3
Mar 2010
Posts: 1

Has anyone else tried this? I would like to hear the chatter in this brew!

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Old 01-04-2012, 03:51 PM   #4
millaj92's Avatar
Nov 2010
Plano, Texas
Posts: 142
Liked 2 Times on 2 Posts

Leinenkugel's uses blueberry and raspberry in their beer. You can get the perfect amount for a 5 gallon batch of pre-mixed extract from AHS. Their clone recipe says to add the coriander at flame-out, FWIW...
Talisman Ale Co.
Find your inspiration...

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Old 03-09-2012, 11:21 PM   #5
Feb 2012
, NJ
Posts: 21
Liked 1 Times on 1 Posts

Just wondering what the alcohol content was and when you say 8 weeks after brewing is when you cracked open a bottle, did you mean 8 weeks after bottling or 8 weeks after you started brewing? This recipe sounds awesome but I'm just trying to judge the date it would be finished as well as it's alcohol content.

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