American Wheat Beer Citrus Weizen

[firefly765]

I'll be trying my version of this on mon. here is my recipe by using beersmith. I don't really know how I came up with it as I ordered the grain a month ago. But, what do you think?:

PS This will be only my 2nd all grain!



Brew Type: All Grain Date: 6/28/2010
Style: Weizen/Weissbier Brewer: Aaron
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: My Equipment
Actual Efficiency: 11.71 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.35 %
8.00 lb White Wheat Malt (2.4 SRM) Grain 69.57 %
3.00 lb Munich Malt (9.0 SRM) Grain 26.09 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 11.7 IBU
0.25 oz Hallertauer [4.80 %] (10 min) Hops 1.4 IBU
2.00 items Lemon zest (fresh) (Boil 5.0 min) Misc
2.00 items Orange zest (fresh) (Boil 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.064 SG (1.044-1.052 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.010-1.014 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 6.9 SRM (2.0-8.0 SRM) Color [Color]
Bitterness: 13.2 IBU (8.0-15.0 IBU) Alpha Acid Units: 3.6 AAU
Estimated Alcohol by Volume: 6.37 % (4.30-5.60 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 43 cal/pint


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 11.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.51 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 165.9 F 154.0 F 60 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.5-2.9 vols)
Estimated Pressure: 21.6 PSI Kegging Temperature: 60.0 F
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 52.0 F

 

[NewBrewB]

At what point does a "citrus weizen" become a Belgin Whit?

I've made about 20 gal using a hefeweizen extract kit, and added the zest of two lemons & two oranges, and 1-2 tsp of coriander and sage (each). It comes out about half-way between a Shock Top (draft) and a Blue Moon.

 

[elproducto]

Any problem using US-05 yeast instead of Nottingham? I have some that I might as well use.

 

[raven1a]

I brewed a version of this 2 days ago. I made a couple of mods. Used 2oz of liberty instead (2oz instead of one because it was only a partial boil) and added 1 lb of wheat DME in the last 15min. Used 5 lemons instead of 4 and SafAle US-05.

Bubbling right away and smells awesome.

 

[BostonHomeBruin]

I think that I am going to try a version of this recipe this weekend. Tell me what you think about the variation that I am going for.


.5# Flaked oats (steeped in grain bag for 45 min @ 150 degrees)
.5# Flaked wheat (steeped in grain bag for 45 min @ 150 degrees)
6# DME (Bavarian Wheat)
1# clover honey
1 oz Hallertau pellet hops (added at beginning of boil)
.5 oz Sterling pellet hops (added for last 10 minutes of boil)
Zest of 4 oranges and 4 lemons (added for last 20 minutes of boil)

Using German Wheat Wyeast W3333

I'm trying CucuzzaBrew's variation, except I was thinking of using Wyeast 3068 Weihenstephan yeast. Any thoughts on how that might turn out? I'd like to get the banana and clove flavors in there but I hear it's a very aggressive and potentially messy yeast.

 

[Mdtotter]

Hello, I followed your recipe as my first brew in over 6 years. so far the blow off smells great. I will let you know how it turns out, it will be ready in two weeks. Thanks for posting the recipe.

 

[meck1842]

I know this thread is a couple years old but I had a question... I have a very similar recipe:

6# wheat LME
1# crystal 10
1 oz hallertau
wb-06 yeast

I've never done a wheat beer but from what I understand the wb-06 will create a banana-ish flavor... Have you tried to do fruit with this type of recipe? My wife wants a cherry wheat but I am skeptical of how it will turn out...

 

[travis22155]

kinda of a newbie so be patient. do you add all DME at the beginning of the boil, and do you leave the peals in through out primary. Also, do you switch to a secondary. If bottling, how much priming sugar

 

[Malty_Dog]

Primary for 2 weeks
Secondary for a little less than 2 weeks (bulk conditioning/laziness)

OG - 1.062
FG - 1.012
About 6.5% ABV before priming.

This beer smells amazing. I just bottled it yesterday, so I can't give you a report on the taste. I think it is going to be very tasty, but I'll let you know the results middle of March.

Wonder how this turned out. I'll be brewing 2 different 5 gal batches in April, and this just might be 1 of them.:rockin:

 

[Malty_Dog]

Brewed a small batch (original recipe) recently - 1.5 weeks in bottles now, nicely carbed. Not bad at all, definitely just a hint of citrus, soft and sweet as per the OP. For my tastes just a little too sweet, but downed a glass no problem. My gravities were on target. Did a late addition (last 15 min) for half the dme.

 

[SkinPig]

Working up an AG version (5 gallons). Haven't put it in BeerSmith yet, but will before I brew.

I looked at the composition of the Wheat DME (Briess) to figure out a good conversion. They state it's 65/35 Wheat/Barley. Using that with a 1.26 multiplier to go from DME to grain, I came up with the numbers below. I also added some Carapils for addtional body / head. Finally, I'm thinking of going with White Wheat as that will likely result in even more of a wife pleaser beer.

(Note: I have some sort of internal defect that forces me to round numbers. Long ago I gave up fighting it. So the #'s that I calc'd were slightly different than those below)

• White Wheat - 5#
• Pale 2 Row - 2.5#
• Carapils - .5#
• Hallertauer 1 oz (60 min)
• 2 each Lemon & Orange Zest
• Wyeast 3068

Going with the Wyeast 3068 as I've got a Schneier Weiss on tap and want to use at least a 2nd generation yeast.

One question -- I've seen some folks in the thread go with a longer mash time (90-120 minutes). What's the rationale? The wheat malt? Would you get better results with a longer mash with wheat (similar to what you would get with a decoction mash)?