JNOYES88
Well-Known Member
This is my first designed recipe without just altering a kit from Midwest or Austin Home Brew. After 7 hours, the headspace in my 6.5 gallon carboy was filled and blowing out the top of the airlock. I hurried and cut a piece of tubing, and ran it into a one gallon jug half filled with a Starsan mixture. What does anyone think of this recipe? Do you think the spices and zest were in the boil too long? Or any other recommendations would be appreciated to bring out the lemon n orange flavor!
Title: CITRUS SUMMER WHEAT
Brew Method: Extract
Style Name: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 3.5 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.069
Final Gravity: 1.017
ABV (standard): 6.78%
IBU (tinseth): 23.25
SRM (morey): 8.39
FERMENTABLES:
6 lb - Liquid Malt Extract - Wheat (48.8%)
3.3 lb - Liquid Malt Extract - Pilsen (26.8%)
STEEPING GRAINS:
2 lb - Carapils (Dextrine Malt) (16.3%)
1 lb - Caramel / Crystal 40L (8.1%)
HOPS:
1 oz - Saaz (US) (AA 5.8) for 60 min, Type: Pellet, Use: Boil
1 oz - Tettnanger (US) (AA 4.8) for 45 min, Type: Pellet, Use: Boil
1 oz - Saaz (US) (AA 5.8) for 5 min, Type: Pellet, Use: Boil
OTHER INGREDIENTS:
3 each - FRESH LEMON AND ORANGE ZEST, Time: 15 min, Type: Spice, Use: Boil
1 oz - CORIANDER, Time: 15 min, Type: Spice, Use: Boil
2 g - PARADISE SEEDS, Time: 15 min, Type: Spice, Use: Boil
1/2 - WHIRLFLOCK TAB , Time: 10 min, Type: Other, Use: Boil
2 g - BIOFOAM, Type: Other, Use: Bottling
YEAST:
Wyeast - Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temperature: 64 F - 75 F
PRIMING:
Method: CORNSUGAR
Amount: 5 OZ
NOTES:
STEEP GRAINS 30 MINS
ZEST LAST 10 MINS WITH CORIANDER AND PARADISE SEEDS
puree remaining fruit (without pith) in blender. heat to sterilize on stove with 2 cups of water, cool, add to primary after the first 4 days of fermentation.
14 primary, 14 secondary, 21 bottled
Title: CITRUS SUMMER WHEAT
Brew Method: Extract
Style Name: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 3.5 gallons
Efficiency: 70%
STATS:
Original Gravity: 1.069
Final Gravity: 1.017
ABV (standard): 6.78%
IBU (tinseth): 23.25
SRM (morey): 8.39
FERMENTABLES:
6 lb - Liquid Malt Extract - Wheat (48.8%)
3.3 lb - Liquid Malt Extract - Pilsen (26.8%)
STEEPING GRAINS:
2 lb - Carapils (Dextrine Malt) (16.3%)
1 lb - Caramel / Crystal 40L (8.1%)
HOPS:
1 oz - Saaz (US) (AA 5.8) for 60 min, Type: Pellet, Use: Boil
1 oz - Tettnanger (US) (AA 4.8) for 45 min, Type: Pellet, Use: Boil
1 oz - Saaz (US) (AA 5.8) for 5 min, Type: Pellet, Use: Boil
OTHER INGREDIENTS:
3 each - FRESH LEMON AND ORANGE ZEST, Time: 15 min, Type: Spice, Use: Boil
1 oz - CORIANDER, Time: 15 min, Type: Spice, Use: Boil
2 g - PARADISE SEEDS, Time: 15 min, Type: Spice, Use: Boil
1/2 - WHIRLFLOCK TAB , Time: 10 min, Type: Other, Use: Boil
2 g - BIOFOAM, Type: Other, Use: Bottling
YEAST:
Wyeast - Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temperature: 64 F - 75 F
PRIMING:
Method: CORNSUGAR
Amount: 5 OZ
NOTES:
STEEP GRAINS 30 MINS
ZEST LAST 10 MINS WITH CORIANDER AND PARADISE SEEDS
puree remaining fruit (without pith) in blender. heat to sterilize on stove with 2 cups of water, cool, add to primary after the first 4 days of fermentation.
14 primary, 14 secondary, 21 bottled
