Weissbier Honey Orange Hefeweizen

[ZebulonBrewer]

Brewing this AS WE SPEAK! Partial Mash w/ an extra 0.25 oz Liberty at 60 to bump the IBU's a hair

 

[Reno_eNVy]

Brewing this AS WE SPEAK! Partial Mash w/ an extra 0.25 oz Liberty at 60 to bump the IBU's a hair

How did it turn out before pitching?

 

[AllusionsOfGraindeur]

I recently brewed this up exactly as written in the original post. Very quaff-able and a definite crowd-pleaser among our friends. My sister enjoyed it so much that she asked me to brew it for her upcoming wedding!

Thanks for the recipe, Reno!

 

[Reno_eNVy]

You are very welcome. I'm glad everybody enjoyed it

 

[scul]

I brewed this on the 9th, and it is still bubbling away in the primary - 1 bubble every 10 seconds or so. I haven't taken a gravity sample since pitching.

Should I rack it into the keg now or wait for it to stop bubbling? OP says primary for 7 days, its been 8 so far for me.

Smells great, can't wait to try it!

 

[Reno_eNVy]

Air lock bubbles aren't a very good indication of fermentation being complete. And the 7 days is more like a guideline or lower limit than a necessity. Take a reading when you get a chance and again a day or two later. Wait a couple days will also allow the yeast to flocculate more, giving you a cleaner rack into the keg.

I'm dead-on-my-feet tired and I'm not sure if this post makes any sense. I'm sorry if it doesn't

 

[scul]

Makes sense, thanks!

 

[FlaglerBC]

Made this with sweet orange peel and orange blossom honey. Looking forward to the outcome! OG was around 1056, pitched two packages of white labs american wheat.

 

[ChrisL_]

Hey Reno_eNVy,
I have a question about mash temp and FG. The recipes shows a mash temp of 154 and a FG of 1.008. How do you get it that low with that high of a mash temp? When I plug the recipe into Beersmith it shows the 1.045OG, but an anticpated FG of 1.014. It seems getting much lower with a mash temp of 154 seems unlikely. Is there something I am missing here?

 

[Reno_eNVy]

Hey Reno_eNVy,
I have a question about mash temp and FG. The recipes shows a mash temp of 154 and a FG of 1.008. How do you get it that low with that high of a mash temp? When I plug the recipe into Beersmith it shows the 1.045OG, but an anticpated FG of 1.014. It seems getting much lower with a mash temp of 154 seems unlikely. Is there something I am missing here?

That's just how it comes out in my system. Beersmith has told me many things that don't come out the same. But if you'd rather, go with 152.

 

[ChrisL_]

Thanks Reno.
I brewed this up last night and went with 152. We see how it turns out. I bumped up the Honey Malt to 1lbs. I hope it is not too much.
I have a family fuction with about 30 people coming over on May 10th and this will be one of my 3 taps and most likely to work for the BMCers in the crowd

 

[Reno_eNVy]

Nice. And the beer will be pretty much perfect by then. To keep it clean and to keep the orange flavor fresh I'd recommend crashing or racking it at around day 10 in the fermentation vessel. And that should give you ample time to carbonate before the function.

Good luck! Thanks for trying this recipe.

 

[ChrisL_]

Thanks, That is my plan in terms of the timing. This is my second time doing this brew. My first was last year when I was a total noob. At that point I was only doing 2.5 G batches and I had also choose to leave out the orange. This time it was the full 5 gallons and with the orange. I am looking forward to drinking this one.

I will check in on the 11th and let you know what my guests think of this beer.

Cheers


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[lucasxp]

This beer just gets better with time
Had another bottle this weekend and it was amazing!!


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[Lvarini]

About to brew this again for my wedding rehearsal event. Woot


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[ChrisL_]

Thanks, That is my plan in terms of the timing. This is my second time doing this brew. My first was last year when I was a total noob. At that point I was only doing 2.5 G batches and I had also choose to leave out the orange. This time it was the full 5 gallons and with the orange. I am looking forward to drinking this one.

I will check in on the 11th and let you know what my guests think of this beer.

Cheers


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The beer turned out well, but unexpectedly many of my guests opted for my coconut stout (which I don't even like). But a few had this and enjoyed it as did I. in fact, as I am now!



Thanks for the recipe, the rest of this will not last long.


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[lookwow]

Just tasted the hydro sample before bottling and what a great beer. I could of had a few pints of the non carbed /warm beer and enjoyed it. Nice slight sweet tasted with just a touch of orange on the back end.

 

[Reno_eNVy]

Great to see this has been working out so well for everybody!

 

[New2Brewing3]

Just got done brewing this today. Plan on serving it at my 4th of July celebration. If the final product is anything like the intial taste and aroma, this will be a hit at the party. I am very excited to see how this turns out!!

 

[catdaddy66]

I've been looking for a recipe just like this one. I want a change of pace from my normal brews which are a bit heavier and darker than wheat ales. I also love honey in every batch I've used it in so far. This will be a great football beer I believe!


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[Squad1Guy]

Here is my contribution. I got so worried about making a "banana bomb" that I fermented a bit too low (about 62F). Very little (if any) banana, but a nice taste of clove and decent orange aroma (according to my sister....I didn't really smell it in the finished product). Nice and hazy with a thick head.

Good reviews by all....even my Dad, (edit) who thinks all of my beers are "too hoppy", said he would go back for a second.

 

[Reno_eNVy]

Well I certainly wouldn't call it hoppy

But I'm glad it is such a hit. I prefer it fermented lower as well.

 

[Squad1Guy]

I knew as soon as I posted the "doesn't like hoppy beers" sentence that someone would think I was calling it hoppy. Poor writing on my part

When you ferment low, does it get rid of all the banana? I am rigging up my new fermentation chamber soon, so I'd like to know what temp gives you a good banana/clove balance.

 

[Reno_eNVy]

I knew as soon as I posted the "doesn't like hoppy beers" sentence that someone would think I was calling it hoppy. Poor writing on my part

That was just me being ridiculous

When you ferment low, does it get rid of all the banana? I am rigging up my new fermentation chamber soon, so I'd like to know what temp gives you a good banana/clove balance.

It gets rid of the vast majority, in my opinion. As a rough rule I treat 65*F as a good banana/clove balance. Lower gets more clove, higher gets more banana.

 

[Squad1Guy]

I will definitely shoot for 65F on the next batch. Thanks for the tip.

 

[New2Brewing3]

Well it turned out to be a HUGE hit at the 4th of July celebration! I got all kinds of compliments on the brew. We had 5 different beers on tap at the party (we have several home brewers in the family and we all bring some) so it was a great time. I will have to brew again so that I can have some in the kegerator at home. And in all the excitement, I forgot to take a picture but it was cloudy and color was great, just like it was suppsoed to be.

 

[Reno_eNVy]

Well it turned out to be a HUGE hit at the 4th of July celebration! I got all kinds of compliments on the brew. We had 5 different beers on tap at the party (we have several home brewers in the family and we all bring some) so it was a great time. I will have to brew again so that I can have some in the kegerator at home. And in all the excitement, I forgot to take a picture but it was cloudy and color was great, just like it was suppsoed to be.

:rockin:

 

[christo636]

When you keg this and let it set at room temperature do you purge the air from the keg with C02? I would think so

 

[LLBeanJ]

When you keg this and let it set at room temperature do you purge the air from the keg with C02? I would think so

Always.

 

[Reno_eNVy]

When you keg this and let it set at room temperature do you purge the air from the keg with C02? I would think so

Always.

Yup. Every single batch of any beer.