Weissbier Honey Orange Hefeweizen

[BulldawgBrew]

One week. I tried one last night and it was good. Tried a few tonight and the carb on two of them was lacking. Planning on my second go around. This time I will keg. Also I was thinking of adding more of the honey malt like almost a pound.

Anyone?

 

[LLBeanJ]

It's not unusual for the carb to be inconsistent after only a week. Give them a couple more weeks and it should be better. And if you feel it needs more honey malt, then add more honey malt. If you started with 3/4 lb per the posted recipe and are thinking of increasing it by 1/4 lb, I don't see any issues with that, so go for it. However, if you are suggesting adding another pound on top of the original .75, well that may be too much and I wouldn't recommend it. It wasn't clear to me which you were looking to do.

 

[BulldawgBrew]

Thanks LLBEAN. I meant adding a pound total. Sorry for the confusion.

 

[usafbeach]

Ordering the ingredients now, can't wait to brew this!

 

[timcadieux]

Done this recipe 3x now and the orange flavor/perfume only ever came through the first time. Im wondering if there might a better way to get constant results. Is there any kind of orange extract that we could use which could be easily measured instead of rind?

 

[BulldawgBrew]

Going on my third try of this brew. First time was my first AG and had a few hiccups. The second try was dumped due because when cleaning up I found my thermometer had broke, not sure to as when but didn't want to risk it. Right now I have it in my mash tun. Hope this goes better.

 

[timcadieux]

Going on my third try of this brew. First time was my first AG and had a few hiccups. The second try was dumped due because when cleaning up I found my thermometer had broke, not sure to as when but didn't want to risk it. Right now I have it in my mash tun. Hope this goes better.

I also broke my thermometer in my batch while cooling, had to dump..was sooooo sad.

 

[BulldawgBrew]

Last attempt I bottled it now I have a keg set up. What should I have psi set @? I would like to bring this to Christmas. Thanks in advance.

 

[christo636]

Last attempt I bottled it now I have a keg set up. What should I have psi set @? I would like to bring this to Christmas. Thanks in advance.

Hopefully this will help you. There are a few methods mentioned. Pick the one that seems to fit your timeline.

https://www.homebrewtalk.com/f35/force-carb-51615/

 

[christo636]

Just finished brewing this for the 2nd time. I have however made a couple modifications to the recipe.
I did a partial mash but used the weights listed for the all grain mash but used DME instead. Also used Wyeast Belgium Wheat yeast. I did this last time as well and it came out amazing. Had a bit higher OG@ 1.062 but ended up at roughly 6.5% abv. It's a favorite every time I bring it around.

 

[BulldawgBrew]

Going to make this for a fourth time this week. Practice makes perfect.

 

[bigsmooth311]

Just brewed this as my very first home brew. I did half a batch and had an OG 1.048. Sample tasted excellent. Looking forward to the final product. Thanks Reno for a fantastic brew!

 

[BulldawgBrew]

It really is a great brew. Simple enough for the beginner all grain, and a quick turn around to.

 

[Taylormade]

*NOTE:

Partial Mash Version
2# German Pilsner Malt (2-row)
2# White Wheat Malt
2# Flaked Wheat
0.5# Honey Malt

2# Wheat Liquid Extract

Ok, so up till now I've been doing clone recipes out of a box from my LHBS where I steep grains in a muslin bag for 30 minutes at 155* before adding LME or DME and bringing it to a boil. It's really a "brew by numbers" type of approach where they even label the bags of each ingredient for you.

Am I to assume that I'd add the above in the same fashion and steep for 30 minutes before adding the 2#s of LME and bringing it to a boil?

 

[Reno_eNVy]

Thanks for your interest!

From what I've heard on this thread, you can steep it but it leaves something to be desired. In order to get the beneficial characteristics of the wheat and honey malt you need to do a partial mash. The German Pilsner provides the proper enzymes to perform the mash.

To learn about this process, do some research here on HBT or read John Palmers How to Brew for free. Also books such as Charlie Papazians The Complete Joy of Homebrewing, an absolute staple that I'd say the majority of homebrewers have read.

If you want the "steep and add extract" recipe:

Extract Version
4# Wheat Liquid Extract
2.5# Pale Liquid Extract
12oz Crystal 20L

It's a close attempt at the original recipe in extract form but it's difficult to imitate the characteristics of certain grains.


If you have questions please don't hesitate to ask.

 

[Taylormade]

thanks for your response. I found this thread rather helpful already. Maybe this will be my first partial mash! I've been looking to do an agave wheat beer for a while now and thought this might bridge the gap until my favorite brewery loosens the recipe of the one I love.

So with your extract, you just steep the crystal grains then? Or am I missing something? Thanks again.

 

[muddy1015]

Have a Belgian IPA with sriracha I'm attempting next for a competition in NC...but going to give this one a go after that! My sister was asking about a lavender wheat, any thoughts on adding some lavender at the end of boil and/or in fermentation? I've checked a few threads and it seems to get paired with honey wheats most often

 

[Reno_eNVy]

thanks for your response. I found So with your extract, you just steep the crystal grains then? Or am I missing something? Thanks again.

That's correct. Just steep it at around 150-160 for 20-30 minutes.

Have a Belgian IPA with sriracha I'm attempting next for a competition in NC...but going to give this one a go after that! My sister was asking about a lavender wheat, any thoughts on adding some lavender at the end of boil and/or in fermentation? I've checked a few threads and it seems to get paired with honey wheats most often

I've never used lavender so do some more research and go by what others say.

And you MUST let me know how the sriracha beer turns out.... or point me towards the thread you make for it.

 

[DRonco]

and you must let me know how the sriracha beer turns out.... Or point me towards the thread you make for it.

+1

 

[lucasxp]

Brewing this today!!

My LHBS didnt have the Flaked Wheat so I got the Unmalted Red wheat, my guess is that that will only affect the color of the beer. Suggestions?

And I think I will use 3.3lb of Liquid Extract instead of 2lb. Thoughts?

 

[Reno_eNVy]

Red wheat will do just fine. From my understanding, flaked is red wheat.

Adding more extract will certainly make it stronger. You may want to add a bit more hops to keep it balanced.

 

[LLBeanJ]

Red wheat will do just fine. From my understanding, flaked is red wheat.

Both red and white are available in flaked. I do agree, however, that the red wheat will be fine. I use it with a lot of my wheat brews to get just a little more color. Flavorwise, I can't a difference between red and white.

 

[lucasxp]

Red wheat will do just fine. From my understanding, flaked is red wheat.

Adding more extract will certainly make it stronger. You may want to add a bit more hops to keep it balanced.

Thanks for help man! It smelled amaizing when i transfered to the fermenter!

I added the orange after flame out and the orange smell was definitely there!

I also read on the fermentis website that for beers with less than 5% ABV to use half package instead of the full package. Wonder if that will prevent the banana flavors.

 

[VipertheIV]

Have a Belgian IPA with sriracha I'm attempting next for a competition in NC...but going to give this one a go after that! My sister was asking about a lavender wheat, any thoughts on adding some lavender at the end of boil and/or in fermentation? I've checked a few threads and it seems to get paired with honey wheats most often

I am interested in the Belgian IPA too

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[muddy1015]

To a few of you that expressed interest, posted the start/recipe here for the Belgian IPA w/ sriracha and will keep it updated with results

https://www.homebrewtalk.com/f12/belgian-ipa-sriracha-458125/#post5886503

 

[bigsmooth311]

My batch using the extract recipe turned out fantastic. Three weeks in primary and two weeks in bottle makes this beer smooth as glass. Gets more drinkable by the day but it goes too fast to age any longer! Great brew that I will make repeatedly. Thanks again, Reno, for a great recipe.

 

[Reno_eNVy]

Nice! I'm glad it worked out so well for you

 

[Lvarini]

Tried the Sam Adams seasonal Cold Snap this weekend and thought it tasted a lot like the all grain version of this I made last year.
I'm also seeing a lot more wheat beers surfacing now that are brewed with orange peel and coriander.
Wondering if anyone tried adding coriander to this recipe and can tell us how that worked out


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[lucasxp]

REALLYgood brew!!! Thanks a lot guys!!!



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[Reno_eNVy]

Great photo! Looks quite a bit darker than mine usually comes out but that is most certainly not a bad thing. Thanks for showing your work!