First recipe design.

[biodarwin]

This is the first recipe I have designed. In brewing classic styles: Belgian ales, references an interesting note on page 129 about using Orange Blossom honey and munich malt providing and interesting mouthfeel. I used some of this honey in my main, simple Hefe and it was definitely interesting. I feel like a bit of malt back bone would have made this great. I only do single infusion mashes so I added some Melanoiden Malt to round it out a bit.

Disclaimer: I have not brewed this yet.

Recipe: Smooth Roller Wheat
Brewer: Jeremy Davis
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.81 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.86 gal
Estimated OG: 1.050 SG
Estimated Color: 5.6 SRM
Estimated IBU: 12.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
3 lbs 8.0 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 1 38.9 %
2 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2 22.2 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 3 16.7 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 5.6 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.6 %
0.60 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 12.2 IBUs
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 8 -
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 9 -
1 lbs Orange Blossom Honey (1.0 SRM) Sugar 10 11.1 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge