nchapelle
Member
Lemonhead
Style: Weizen/Weissbier OG: 1.053
Type: Partial Mash FG: 1.013
Rating: 0.0 ABV: 5.24 %
Calories: 173 IBU's: 29.16
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 5.3 SRM Batch Size: 5.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
(none)
Grains & Adjuncts
Amount Percentage Name Gravity Color
7.00 lbs 70.00 % Wheat Malt, Ger 1.039 2.0
1.50 lbs 15.00 % Pale Malt (2 Row) US 1.036 2.0
1.50 lbs 15.00 % Caramel/Crystal Malt - 10L 1.035 10.0
Hops
Amount IBU's Name Time AA %
0.30 ozs 14.03 Nugget 60 mins 13.00
0.70 ozs 10.87 Sorachi Ace 10 mins 11.90
0.50 ozs 4.27 Sorachi Ace 05 mins 11.90
Yeasts
Amount Name Laboratory / ID
1.0 pkg Pacman Wyeast Labs
Additions
Amount Name Time Stage
1.00 oz Whirlfloc Tablet 15 mins Boil
1.00 oz Yeast Nutrient 15 mins Boil
1.00 oz Lemon Peel 05 mins Boil
Mash Profile
Light Body Infusion In 60 min @ 151.0°F
Add 12.50 qt ( 1.25 qt/lb ) water @ 167.5°F
Sparge
Sparge 18.02 qt of 170.0°F water over 60 mins
How does this look? Not exactly sure what to call this-- it's not really a hefeweizen because of the IBU's. I want to brew a beer to profile the SA but I don't really want to bitter with SA.
I want a drinkable brew with a big lemon taste in the May months.
Any suggestions?