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Old 06-03-2008, 06:25 AM   #1
TwoHeadsBrewing
 
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Feb 2008
Chico, CA
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Recipe Type: All Grain   
Yeast: Wyeast 1010   
Yeast Starter: Activator Pack   
Batch Size (Gallons): 5.5   
Original Gravity: 1.045   
Final Gravity: 1.009   
IBU: 16.3   
Boiling Time (Minutes): 60   
Color: 3.7   
Primary Fermentation (# of Days & Temp): 14 days @ 65F   

I've only brewed this one time, but it's so good it will be a staple around here. I've got so many good comments from friends and family, and it's a nice refreshing drink...and low enough ABV I can have a few and not be completely drunk . I thought at first taste the orange peel might be a little much, but after 2-3 weeks of aging, it's perfect and I wouldn't change a thing.

EDIT: Thanks bitterpeanut for the BeerSmith file!

Equipment and Brewing Notes
Converted 5 gallon Igloo cooler with Stainless Steel braid and brass ball valve. I use the batch sparge method and typically get between 70-75% efficiency. On this batch I collected almost 7.5 gallons of wort, much less grain absorbtion than I expected.

Mash Schedule
1. Mashed in with 4 gallons at 154F, mash for 60 minutes
2. Add 4 quarts of 175F for mashout
3. Vorlauf and drain
4. Add 3.5 gallons of 175F for sparge; stir and let sit for 10 minutes.
5. Vorlauf and drain.


Ingredients
1.00 lb Rice Hulls (0.0 SRM) Adjunct 9.09 %
6.00 lb White Wheat Malt (2.4 SRM) Grain 54.55 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.36 %
0.50 oz Cascade [5.50 %] (60 min) Hops 8.9 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 4.4 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
0.25 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.25 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 4.69 %
Bitterness: 16.9 IBU
Calories: 197 cal/pint
File Type: xml SummerCitrusWheat.xml (12.5 KB, 1320 views)
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Old 06-24-2008, 01:00 AM   #2
babbott
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May 2008
greenbelt
Posts: 60

did a close version of this Saturday hope its as good your turned out to be

 
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Old 06-24-2008, 03:40 PM   #3
TwoHeadsBrewing
 
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Feb 2008
Chico, CA
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Right on, I hope so too! It really turned out good, and I've got nothing but compliments from friends and other homebrewers about it. Some people have gone so far as to say, "Wow, this is homebrew? It's better than most beers you can buy!".
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Old 07-18-2008, 09:06 PM   #4
TwoHeadsBrewing
 
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Feb 2008
Chico, CA
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Going to make this one again tomorrow....headed to the LHBS in a couple hours. I still need to get my new 10 gallon MLT put together tonight, so this one will be brewed up in the morning.
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Old 11-24-2008, 11:01 PM   #5
199q
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Sep 2008
Chico CA
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I made this one with TwoHeadsBrewing this weekend. I made the extract version. it looks pretty good! I cant wait to try it out.

 
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Old 12-30-2008, 11:22 PM   #6
TwoHeadsBrewing
 
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Quote:
Originally Posted by 199q View Post
I made this one with TwoHeadsBrewing this weekend. I made the extract version. it looks pretty good! I cant wait to try it out.
Hey, is yours done yet? I've got mine kegged...you should come over and bring a couple bottles of yours!
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Old 03-22-2009, 06:56 PM   #7
Indy418
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Feb 2009
Buffalo, NY
Posts: 61

I'm in an apartment so I can't temp control very well. Anything below 68 degrees is tough for me to acheive without constantly keeping the fermenter wrapped in cool, damp towels. Would this be ok for 14 days at 68 degrees?

 
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Old 03-22-2009, 07:46 PM   #8
TwoHeadsBrewing
 
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Feb 2008
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Quote:
Originally Posted by Indy418 View Post
I'm in an apartment so I can't temp control very well. Anything below 68 degrees is tough for me to acheive without constantly keeping the fermenter wrapped in cool, damp towels. Would this be ok for 14 days at 68 degrees?
Yep, 68F is fine but you'll get more banana esters than normal. That's not a bad thing either, just a matter of taste. The wyeast 1010 is a pretty tolerant yeast strain. Let me know how it turns out!
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Old 05-24-2009, 05:10 PM   #9
Ferrousity
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Mar 2009
Jacksonville Florida
Posts: 39

How did you like the Wyeast 1010? is it completely ester free? have you ever made this recipe with a clean ale yeast like S-05? how would that compare
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kegged: Rye Pale Ale, Burnt Leathers Brown
Bottled: Kick Ass Ale, Celebration Ale, London Porter, Two Hearted Ale
Primary 1: Orange Iron ALe
Primary 2: ESB
Primary 3: Amber Cider

Secondaries: who needs em'

Up Next: LOTS OF BEER

this is hard to keep up to date, I may just drink instead

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Old 05-25-2009, 01:56 AM   #10
TwoHeadsBrewing
 
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Feb 2008
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Quote:
Originally Posted by Ferrousity View Post
How did you like the Wyeast 1010? is it completely ester free? have you ever made this recipe with a clean ale yeast like S-05? how would that compare
I really like the 1010, very clean profile if fermenting at normal ale temps (65-68F). Smells like rotten egg farts while fermenting tho so watch out . I think using US-05 or Nottingham would work really well with this recipe, you'd end up with something more like Blue Moon or Lost Coast's Great White. It's totally worth the experiment, I'm sure it will be tasty.
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Coming Up: Dunkleweizen, 3C Pale Ale


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