American Wheat Beer Orange American Wheat

[jbags5]

I'm all set to make this (again - 1st batch this summer turned out great!)

But, I've only got 1oz. of Hallertauer hops left at the moment. I'll probably sub Williamette for the other 1 oz. addition. Where should I keep the Hallertauer, the 60 min or 15 min addition?

 

[Newbeerguy]

I'm all set to make this (again - 1st batch this summer turned out great!)

But, I've only got 1oz. of Hallertauer hops left at the moment. I'll probably sub Williamette for the other 1 oz. addition. Where should I keep the Hallertauer, the 60 min or 15 min addition?

Depends if you'd like a little more hop flavor. I think Williamette is a little more spicy than Hallertauer and if you use the Williamette as the late addition, I think you'd get some more hop notes comming though. Either one would work, just personal preference.

 

[AndrewD]

I don't know if it was mentioned here, but a Microplane works great for zesting citrus without digging up any bitterness. It also works great for garlic, ginger, nutmeg, and KSC is very low. KSC, or Knuckle Skin Coefficient, is the amount of skin it removes from your knuckles during use.

 

[Disintegr8or]

Well, I got a late start this year, but I'm currently brewing up another batch of this to have ready for Memorial Day weekend. Getting ready for the orange zest addition.

 

[Nunner]

I'm brewing this one right now, with the first couple days in the 90s at my house this week, think its about time for a beer to enjoy the weather with.

 

[Phreak]

This recipe is going to be my second shot at all-grain after I was introduced to the world of homebrewing from 1 gal AG kit.
I'm now going to make this but scale it to 2.5 gals. I had a couple questions though that I hope someone could answer.
Does anyone know how much I would have to adjust the strike water temperature to hit the 154 mash with it scaled down? Also, for those who added coriander, how much and when did you add it? Any other tips or help you guys could offer is greatly appreciated. I'm excited and nervous at the same time to make this and not screw it up. I'm going to be using Deathbrewers Stove-Top BIAB method. I'm not sure if that matters or not? Thanks again!

 

[shadows69]

.35 oz of coriander is my limit. Depends on your taste. I shoot for 11 degrees above so 165 degrees would come down to 154, but I do all grain not sure if the same rule applies.

 

[Phreak]

Great! Thanks, Shadow. Do you add the coriander at flameout? Hopefully I can hit the temp correctly. I'm using all-grain as well...just the Easy Stove Top Method where you dunk sparge the bag for 10 mins after mashing. I just wasn't sure if there was a variance in strike temp with it being scaled to 2.5, but I guess if the water and grains are scaled correctly, it shouldn't affect the strike temp. I'm gonna take your advice and mash at 165 as a starting point, then just adjust as needed if I miss the 154. Thanks again for your help.

 

[Helly]

Brewing a batch of this today. Second time with this recipe. It was great the first time so I'm super excited about it. Thanks again for the recipe.

 

[Shenanigans]

Hi,

Sounds like a great beer. I want to try it this weekend.
Just one question are you really getting such a high attenuation on this?
OG 1.055 to FG 1.010?
With such a high (154) mash temperature I would expect there to be a lot of unfermentable sugars developing or is the S-05 really that efficient with this temperature?

 

[rossi46]

Hi,

Sounds like a great beer. I want to try it this weekend.
Just one question are you really getting such a high attenuation on this?
OG 1.055 to FG 1.010?
With such a high (154) mash temperature I would expect there to be a lot of unfermentable sugars developing or is the S-05 really that efficient with this temperature?

I have not made this beer. I make something close to this. I mash is at 152.

 

[Shenanigans]

I have not made this beer. I make something close to this. I mash is at 152.

Thanks. I think I might aim for a few degrees lower too.
I can't imagine that the US-05 would have an atttenuation of 81% at 154F but then again I have never brewed anything with it yet so maybe it's real monster :rockin:

 

[Shenanigans]

So I brewed this three weeks ago and got an O.G. of 1.042 instead of 1.052. It was my first time mashing in a cooler so I over-trusted Beersmith and ended up using way too much sparge water. Anyway it fermented out to 1.006 an I bottled it with normal table sugar as priming sugar. I used the same amount per liter and same method as my previous beers. However after 1 week in the bottle there is still very little CO2; normaly at this stage I have a lot of gas. Has anyone else bottle conditioned this with normal sugar? Is it normally this slow at getting carbonised? I'm going to wait another week (or two) to see if it improves but it would be nice to know what is typical for this beer.

Thanks.

 

[mojo2008]

I brewed this recipe at SWMBO's request as a "Baby Beer." Until my son was born, nobody would get a drop of it until she tried it. I made a few minor substitutions due to ingredient availability, but it turned out incredibly. I can confidently say it's one of the best beers I've made yet. Thanks for sharing your recipe!

Andy

 

[mattsmitty]

Used this recipe and did it with fresh orange zest from navel oranges and .5 oz of coriander. Turned out AWESOME!!! will be doing this again real soon! everyone loved it!

 

[pattycakes223]

I brewed this two days ago. I've only done a few AG batches but I always just use 5gal mash 3gal sparge. Seems to work fine so far. I had an OG of 1.042 and two I thieved it and got 1.026 I plan on using a secondary to help clear it up. To keep things simple I've been racking after 14 days. I know there's mixed feelings about if or when to rack. I feel like I may be able to rack sooner with some beers. Any insight?

 

[TxBigHops]

This appears to be very close to what I have been searching for to brew next. So is the primary difference between an American wheat and a German wheat the yeast? I see that you are using US-05 rather than a yeast designed specifically for wheat beers. Otherwise the recipe uses German grains and Germain hops, so I'm thinking that's it.

 

[vsusinga]

That sounds awesome.. i would love to do a similar brew as a partial mash or all extract .

 

[vutoq]

Planning on pitching Wyeast 1276 American Ale II. Does anyone advise against this?


Sent from my iPhone using Home Brew

 

[Newbeerguy]

Planning on pitching Wyeast 1276 American Ale II. Does anyone advise against this?


Sent from my iPhone using Home Brew

Not at all, any clean fermenting yeast will do fine in this recipe!

Cheers

 

[Newbeerguy]

This appears to be very close to what I have been searching for to brew next. So is the primary difference between an American wheat and a German wheat the yeast? I see that you are using US-05 rather than a yeast designed specifically for wheat beers. Otherwise the recipe uses German grains and Germain hops, so I'm thinking that's it.

Correct. Using a German wheat yeast (Like WLP300) will impart a drastically different flavor profile. This recipe is meant to be very clean, crisp and a hint of citrus on the tongue.

 

[satownsend]

Brewed this for a friend's wedding gift, and so far it is great. I used about 2.5 oz of orange zest and a pinch of coriander that I had leftover.




Sent from my iPhone using Home Brew

 

[Disintegr8or]

I love this recipe and have been making it for more than 2 years now.
I just bottled a Citra WIPA variation of this. Hopefully it turns out.

 

[bolus14]

Hoping to pick up ingredients today and brew tonight or tomorrow morning. I'm hoping LHBS has Denny's Favorite, since I would like to use it in a couple other brews, a porter and a stout, but if not I'll have to settle on either S-05 or WLP001 just depends on their stock.

I think someone else asked this but didn't get an answer, has anybody tried using dried orange peel from brew shop, or other market? I can easily get oranges but if you get the same flavor from dried it'll be worth not having to zest 4 - 6 oranges.

 

[mojo2008]

I think someone else asked this but didn't get an answer, has anybody tried using dried orange peel from brew shop, or other market? I can easily get oranges but if you get the same flavor from dried it'll be worth not having to zest 4 - 6 oranges.

I used 2 oz of dried sweet orange peel from the shop and it turned out perfectly. Not too subtle and not overpowering at all. You'll love this final product regardless of which way you go!

 

[bolus14]

Picked everything up just a bit ago, and decided to gobwith 2oz of dried sweet orange peel. Had to sub Tettnang due to stock.
Store had Denny Favorite in stock so I'm going to pitch right from the smack pack then save some of the yeast after fermentation for the porters and stouts waiting on my list.
I also grabbed a few oz of Amarillo hops since they had them in stock. Might use one at 5 or 10 min any thoughts on this to help bring out more citrus. I want the orange to be pretty prominent in this one. Otherwise no plans for the Amarillo, but t won't be hard to find something to throw them in.

 

[vsusinga]

Hey everybody... A little but off subject but i just bottled my orange vanilla wheat.. its been 3 days amd my bottles already have an unusually thick layer of sediment .. should i be worried about gushers?

 

[bolus14]

Brewed today. I modified the 2row amount for my efficiency and to lower the ABV. I wanted to end with a 4% beer so I figured to hit 1.040 and got exactly that, now hopefully it goes down to 1.010 which will give 3.95%.
I decided to skip the Amarillo for now. If the orange taste isn't where I want in 2 weeks I'm going to dry hop with it for a few days and see if that helps.

I didn't get any orange in the smell after boiling, has anybody else noticed this or have you all smelled the orange when transferring to your fermenters?

 

[Newbeerguy]

Brewed today. I modified the 2row amount for my efficiency and to lower the ABV. I wanted to end with a 4% beer so I figured to hit 1.040 and got exactly that, now hopefully it goes down to 1.010 which will give 3.95%.
I decided to skip the Amarillo for now. If the orange taste isn't where I want in 2 weeks I'm going to dry hop with it for a few days and see if that helps.

I didn't get any orange in the smell after boiling, has anybody else noticed this or have you all smelled the orange when transferring to your fermenters?

I've always smelled some orange when transferring. Not a ton though. I noticed it more during fermentation.

I think that you made the right call with waiting for the Amarillo. I've made a couple variations of this recipe, and I've found that late hop additions tend to mask the orange too much.

 

[Newbeerguy]

Hey everybody... A little but off subject but i just bottled my orange vanilla wheat.. its been 3 days amd my bottles already have an unusually thick layer of sediment .. should i be worried about gushers?

Sediment isn't indicative of gushers. It really depends on when you bottled. Did you make sure you had a couple steady gravity readings before you bottled? Depending on the yeast you used, you could of just racked more trub to the bottling bucket or there was more yeast in suspension when you bottled.