njrockpd
Well-Known Member
I looked at the All Grain Orange American Wheat https://www.homebrewtalk.com/f70/orange-american-wheat-191944/ and Summer Citrus Wheat https://www.homebrewtalk.com/f70/summer-citrus-wheat-67952/ recipes to come up with this.
Recipe Type: Partial Mash Frankenbrew
Yeast: White Labs - WLP029 German Ale/ Kolsch Yeast
Yeast Starter: N/A
Batch Size (Gallons): 5
Est Original Gravity: 1.055
Est Final Gravity: 1.014
Est Alcohol by Vol: 5.3 %
IBU: 22
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): 14 days @ 65F
Mash Schedule:
1. Add all crushed grains into kettle at 165F, mash for 40 minutes.
2. Increase temperature. Once kettle reaches 200F, add all LME and stir well.
3. Bring pot to a boil.
4. Keep rolling boil for 60 minutes; add hops when recipe calls for it.
5. Cool wort. Pitch yeast at 70F.
Ingredients:
Grains/ Extracts
3 lb Wheat (1.0 SRM) LME 40.0 %
3 lb Pilsner (1.0 SRM) LME 40.0 %
1/2 lb German Munich (0.8 SRM) Grain 6.7 %
1/2 lb Rice Hulls (0.1 SRM) Adjunct 6.7 %
1/2 lb Flaked Wheat (0.2 SRM) Adjunct 6.7 %
Hops
1.00 oz Hallertau [3.10 %] (60 min) Pellets 4.7 IBU
0.50 oz Hallertau [3.10 %] (30 min) Pellets 4.7 IBU
0.50 oz Citra [12.00 %] (5 min) Pellets 12.2 IBU
0.50 oz Hallertau [3.10 %] (Flame Out) Pellets 0.0 IBU
Misc.
1.00 oz Orange Peel, Sweet (Boil 5.0 min)
2.68 oz of Crystal Light Lemonade powder (Add to Keg) [Makes 4 qts of Lemonade]
Yeast
White Labs - WLP029 German Ale/ Kolsch Yeast
So there it is. I am finishing up my Keezer collar and then I'll be brewing this up. I've never used Lemonade Powder, rice, or Orange peel additions before so if anything looks off I would appreciate any input possible. I used Crystal Light because I figured it wouldn't add fermentable sugars. One of the guys at my LHBS talked me into the Kolsch yeast over the American Wheat Ale I originally had in my recipe. I'm not sure if I should have taken his advice or not because now I have no idea what style this beer could be considered. Anyway, thanks for taking a look and any post is a good post. Thanks for the advice in advance.
EDIT: Can I use standard rice that you buy from the store? Do I need a grain mill? I figured the rice would give the brew some fermentable sugars, while not adding much to the color and keeping the flavor nice and light. I want this to be a nice, light, easy to drink beer with a noticeable citrus flavor. (My girlfriend loves the summer shandy so I want to make something she will drink too.)
Recipe Type: Partial Mash Frankenbrew
Yeast: White Labs - WLP029 German Ale/ Kolsch Yeast
Yeast Starter: N/A
Batch Size (Gallons): 5
Est Original Gravity: 1.055
Est Final Gravity: 1.014
Est Alcohol by Vol: 5.3 %
IBU: 22
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): 14 days @ 65F
Mash Schedule:
1. Add all crushed grains into kettle at 165F, mash for 40 minutes.
2. Increase temperature. Once kettle reaches 200F, add all LME and stir well.
3. Bring pot to a boil.
4. Keep rolling boil for 60 minutes; add hops when recipe calls for it.
5. Cool wort. Pitch yeast at 70F.
Ingredients:
Grains/ Extracts
3 lb Wheat (1.0 SRM) LME 40.0 %
3 lb Pilsner (1.0 SRM) LME 40.0 %
1/2 lb German Munich (0.8 SRM) Grain 6.7 %
1/2 lb Rice Hulls (0.1 SRM) Adjunct 6.7 %
1/2 lb Flaked Wheat (0.2 SRM) Adjunct 6.7 %
Hops
1.00 oz Hallertau [3.10 %] (60 min) Pellets 4.7 IBU
0.50 oz Hallertau [3.10 %] (30 min) Pellets 4.7 IBU
0.50 oz Citra [12.00 %] (5 min) Pellets 12.2 IBU
0.50 oz Hallertau [3.10 %] (Flame Out) Pellets 0.0 IBU
Misc.
1.00 oz Orange Peel, Sweet (Boil 5.0 min)
2.68 oz of Crystal Light Lemonade powder (Add to Keg) [Makes 4 qts of Lemonade]
Yeast
White Labs - WLP029 German Ale/ Kolsch Yeast
So there it is. I am finishing up my Keezer collar and then I'll be brewing this up. I've never used Lemonade Powder, rice, or Orange peel additions before so if anything looks off I would appreciate any input possible. I used Crystal Light because I figured it wouldn't add fermentable sugars. One of the guys at my LHBS talked me into the Kolsch yeast over the American Wheat Ale I originally had in my recipe. I'm not sure if I should have taken his advice or not because now I have no idea what style this beer could be considered. Anyway, thanks for taking a look and any post is a good post. Thanks for the advice in advance.
EDIT: Can I use standard rice that you buy from the store? Do I need a grain mill? I figured the rice would give the brew some fermentable sugars, while not adding much to the color and keeping the flavor nice and light. I want this to be a nice, light, easy to drink beer with a noticeable citrus flavor. (My girlfriend loves the summer shandy so I want to make something she will drink too.)