jmprdood
Well-Known Member
- Joined
- Nov 5, 2011
- Messages
- 585
- Reaction score
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I brewed this up a couple of weeks ago to introduce my BMC drinking friends to craft brew...watching football now and it is a hit!
HOME BREW RECIPE:
Title: Orange-Willamette Wheat Beer
Brew Method: Extract
Style Name: Weizen/Weissbier
Boil Time: 30 min
Batch Size: 5 gallons
Boil Size: 2 gallons
Efficiency:
STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.89%
IBU (tinseth): 12.29
SRM (morey): 6.04
FERMENTABLES:
3.3 lb - Liquid Malt Extract - Wheat (52.38%)
1.5 lb - Dry Malt Extract - Wheat (23.81%)
1.5 lb - Cane Sugar (23.81%)
HOPS:
1 oz - Willamette (AA 4.8) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.8) for 20 min, Type: Pellet, Use: Boil
OTHER INGREDIENTS:
2 oz - Orange Zest, Time: 5 min, Type: Flavor, Use: Boil
YEAST:
Munton and Fison (overpitched w/ 2 sachets of yeast to get vigorous fermentation)
Starter: No
Form: Dry
Average Attenuation: 72%
Flocculation: High
Optimum Temperature: 64 F - 70 F
PRIMING:
Method: Bottle w/ cane sugar
Amount: 1 Tsp per 16oz bottle
Generated by Brewer's Friend - Brewer's Friend, home brewing resources
Date: 2012-01-14 22:06:11 (UTC)
8 days in primary (FG stable from day 5)
8 days in bottle
Would definitely benefit from another week of conditioning - but great right now. Hops and malt balanced nicely and the slight orange hint is perfect. Will be brewing this again soon.
HOME BREW RECIPE:
Title: Orange-Willamette Wheat Beer
Brew Method: Extract
Style Name: Weizen/Weissbier
Boil Time: 30 min
Batch Size: 5 gallons
Boil Size: 2 gallons
Efficiency:
STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.89%
IBU (tinseth): 12.29
SRM (morey): 6.04
FERMENTABLES:
3.3 lb - Liquid Malt Extract - Wheat (52.38%)
1.5 lb - Dry Malt Extract - Wheat (23.81%)
1.5 lb - Cane Sugar (23.81%)
HOPS:
1 oz - Willamette (AA 4.8) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.8) for 20 min, Type: Pellet, Use: Boil
OTHER INGREDIENTS:
2 oz - Orange Zest, Time: 5 min, Type: Flavor, Use: Boil
YEAST:
Munton and Fison (overpitched w/ 2 sachets of yeast to get vigorous fermentation)
Starter: No
Form: Dry
Average Attenuation: 72%
Flocculation: High
Optimum Temperature: 64 F - 70 F
PRIMING:
Method: Bottle w/ cane sugar
Amount: 1 Tsp per 16oz bottle
Generated by Brewer's Friend - Brewer's Friend, home brewing resources
Date: 2012-01-14 22:06:11 (UTC)
8 days in primary (FG stable from day 5)
8 days in bottle
Would definitely benefit from another week of conditioning - but great right now. Hops and malt balanced nicely and the slight orange hint is perfect. Will be brewing this again soon.