laserpewpew
Member
- Joined
- Mar 12, 2013
- Messages
- 15
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- Wyeast Forbidden Fruit #3463
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.049
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 19.9
- Color
- Pink
- Primary Fermentation (# of Days & Temp)
- 10 at 70 degrees
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Prominent orange flavor with tart lemon, berry hibiscus flavor
This is a clone from a local brewery in Houston, TX - Buffalo Bayou Summer's Wit. The flavor came pretty close to theirs although I did put more hibiscus in than originally planned and achieved a rich pink color. If I were to do this again I would use about 1.25 oz of hibiscus. This is a great, refreshing summer beer.
5 lbs Pale Malt (2 Row)
4 lbs Torrified Wheat
1 lb Flaked Oat
.25 lb Acid Malt
Mash at 152 °F for 60 minutes
Batch sparge at 168 °F
1 oz Hallertauer (4.3%) - 45 min (14.2 IBU)
1 oz Saaz (3.2%) - 15 min (5.7 IBU)
.50 oz Ginger - 12 min
2.0 oz Dried Hibiscus Flowers - 12 min
1.0 oz Sweet Orange Peel - 12 min
1.0 oz Bitter Orange Peel - 12 min
.75 oz Coriander Seed - 12 min
.50 oz Pink Peppercorn - 12 min
Fermented 10 days, cold crashed, kegged and force carbed.
5 lbs Pale Malt (2 Row)
4 lbs Torrified Wheat
1 lb Flaked Oat
.25 lb Acid Malt
Mash at 152 °F for 60 minutes
Batch sparge at 168 °F
1 oz Hallertauer (4.3%) - 45 min (14.2 IBU)
1 oz Saaz (3.2%) - 15 min (5.7 IBU)
.50 oz Ginger - 12 min
2.0 oz Dried Hibiscus Flowers - 12 min
1.0 oz Sweet Orange Peel - 12 min
1.0 oz Bitter Orange Peel - 12 min
.75 oz Coriander Seed - 12 min
.50 oz Pink Peppercorn - 12 min
Fermented 10 days, cold crashed, kegged and force carbed.
