Weissbier Orange Honey Hefeweizen

[HappyHollowBrews]

So im fairly new to brewing, only done a couple extract brews thus far, but couldnt get this recipe out of my thoughts, so i had to give it some sort of a try. Only have a 5 gal kettle, so i Googled an all-grain to extract conversion, applied it to this recipe, took it to the LHBS and this is what I ended up brewing. Would really enjoy hearing all your thoughts, and I will report back how it turns out.

Brought 3.5 gal water to boil

5.5 lb of Muntons spraymalt DME
-55% wheat - 45% barley; Color: typically 9 EBC
-Added full amount to boil

Boil 0.5 oz Mt. Hood (5.00% AA) Pellets for 60 minutes
1/2 cup Orange Marmalade (15 minutes left in boil)
1.25 lb Raw Orange Blossom Honey (added at flameout)

cooled, topped up to 5 gallons. pitched Wyeast 3068 liquid yeast.

Doing the orange zest-vodka thing. Zested two organic navel oranges, soaking in 1 cup Stoli Orange Vodka.



Cant wait!

 

[MooMooBrew]

So I gave this one a time out after i initially posted, and loaded it back into the keezer, its taste has vastly improved. Nice one Dubbel.

 

[DubbelDach]

Enjoying one on the deck after my first mow of the season.

 

[Blindguardian]

Questions for you.
What recipe is the correct one?
The one on your web site or the one here?

 

[DubbelDach]

Questions for you.
What recipe is the correct one?
The one on your web site or the one here?

I endorse the website recipe.

 

[Snotpoodle]

Here's mine for this weekend, 90 minute boil

Ingredients Amount Item Type % or IBU
2.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 45.5 %
2.50 kg Wheat Malt, Ger (2.0 SRM) Grain 45.5 %
30.00 gm Hallertauer Hersbrucker [4.00%] (60 min) Hops 10.1 IBU
0.50 kg Honey (1.0 SRM) Sugar 9.1 % (at flameout)

Mash Schedule:

Name Description Step Temp Step Time
Protein Rest Heat to 50.0 C over 0 min 50.0 C 30 min
Saccarification Rest Heat to 66.0 C over 0 min 66.0 C 70 min
Mash Out Heat to 76.0 C over 0 min 76.0 C 15 min

 

[Grahambo]

Did this as BIAB yesterday, went well I think. Had already built a starter so its chugging away furiously right now

 

[cadarnell]

mine has been in the primary for 2 weeks and a day now and it's still tasting pretty sour .. at what point do you think this beer usually taste better ?? the wlp300 is done at 1.010 .. I'm planning on bottling a week from tomorrow, but I might not if it's still pretty sour ... I pitched at 80* and fermented in the low 70s so maybe thats why? .. this is my first time using liquid yeast so maybe I have messed something up ... thoughts?

 

[Brewer Gerard]

I used snotpoodles step mash for this one today. smoothest brew day i've done to date (My firs two all grains were decoctions). I was a bit short on pilsner malt though so i upped the wheat and subbed in some vienna too. Have the zest soaking for the last 24hrs and am about to go pitch my starter so will report back when i get the first sample. Oh, I used hallertau to hop it also, hope that will be ok.

Cheers for sharing

 

[tcgraham]

Just some validation for this recipe. I had to make a few changes to it given supplies here in town....but HOLY COW! This was tasty. Nice work. Need to brew it again.

I did do the German 2-row Pils, but used American White Wheat (or something similar..can't remember) instead of German Wheat Malt Light. I didn't use orange blossom honey. I used some "wild organic" local stuff I found at Vons. I also quartered 4 navel oranges and added them 40 minutes into the boil instead of making infused vodka.

 

[Snotpoodle]

mine has been in the primary for 2 weeks and a day now and it's still tasting pretty sour .. at what point do you think this beer usually taste better ?? the wlp300 is done at 1.010 .. I'm planning on bottling a week from tomorrow, but I might not if it's still pretty sour ... I pitched at 80* and fermented in the low 70s so maybe thats why? .. this is my first time using liquid yeast so maybe I have messed something up ... thoughts?

Sour like Vinegar ?

If you get that Vinegar taste you're in trouble, and you might have an Aceto Bacteria infection. You shouldnt have a sour taste after 2 weeks, to be fair, you shouldnt have a sour taste at all!

Gerry - i did exactly the same thing, going to be kegging to night, but the sample was tasting decent. I also used Halletauer hops btw.

 

[cadarnell]

Sour like Vinegar ?

If you get that Vinegar taste you're in trouble, and you might have an Aceto Bacteria infection. You shouldnt have a sour taste after 2 weeks, to be fair, you shouldnt have a sour taste at all!

Gerry - i did exactly the same thing, going to be kegging to night, but the sample was tasting decent. I also used Halletauer hops btw.

i think it has moved from being pretty sour to a little tart now ... it's been three weeks and I still haven't bottled it yet ... I'm going to give it another week and see what it's like then and then make a decision ... I think it's just the wheat malt and maybe pitching at 80* ... but it sure could be an infection ... This was my 8th batch of beer and I have gotton more lax with each one on my sanitation ... I still feel like I'm staying very clean, but some things I was pretty anal about at first, I'm not so much now ... I've been using one step but it looks like most on here like starsan so maybe I'll switch ... the beer I brewed right after this one though, is just great .. it's a Drifter pale ale clone .. I just bottled it and I wanted to just start drinking it flat .. so who knows I guess ... thanks for your thoughts ..I'll report back ... cheers !!

 

[Brewer Gerard]

Gerry - i did exactly the same thing, going to be kegging to night, but the sample was tasting decent. I also used Halletauer hops btw.

I racked to secondary two days ago and all seemed well. I'll be bottling instead of kegging though. Glad to hear somebody else is using hallertau.

This is only the second batch i've primed and was just wondering should i introduce more yeast or will there be enough wlp300 left in it to do the job

 

[Snotpoodle]

Yeast should be fine...why are you secondary'ing btw?

I am taking mine straight out of primary after 2 weeks and kegging and bottling.

 

[Brewer Gerard]

Yeast should be fine...why are you secondary'ing btw?

I am taking mine straight out of primary after 2 weeks and kegging and bottling.

I just presumed secondary fermentation involved moving to a secondary fermentation vessel. Oh well no harm done i guess.

What are you gonna use to prime? Ordinary table sugar? Using the priming calculator in the link below if i wanted to prime using DME I'd need over 500g which means i'd have to boil it in 5L of water!

P.S. nice to see a home brewer on here roughly in the same time zone as me(unless your in Johannesburg California that is!!)

http://tastybrew.com/calculators/priming.html

Whats approach do people ususally take?

 

[MooMooBrew]

You should only need 4oz of corn sugar per 5 gal batch. No need for dme in this one.

 

[laiced]

so is priming sugar needed if you are adding vodka at the bottling stage as well? I am pretty new at this, but isn't there enough sugar in the vodka to promote carbonation?

 

[MooMooBrew]

Correct, the vodka does not have enough fermentable sugars to do the job. I would suggest reading a copy of John Palmer's how to brew (http://www.howtobrew.com/) he answers many of these types of questions.

 

[Brewer Gerard]

You should only need 4oz of corn sugar per 5 gal batch. No need for dme in this one.

Well i was just looking up a bit more about the style and and a bavarain weizen is supposed to have an average CO2 volume of 3.6-4.5 This would mean using about 10oz of corn sugar for my 22l batch according to the tasty brew calculator that i'm using. Has anybody carbonated this beer to that level? Do you guys generally carbonate your 5 gallon batches to a set volume regardless of style?

 

[MooMooBrew]

Well i was just looking up a bit more about the style and and a bavarain weizen is supposed to have an average CO2 volume of 3.6-4.5 This would mean using about 10oz of corn sugar for my 22l batch according to the tasty brew calculator that i'm using. Has anybody carbonated this beer to that level? Do you guys generally carbonate your 5 gallon batches to a set volume regardless of style?

Beersmith states that this should be 2.3-2.6 vols, if you put that much sugar in your beer, have fun cleaning up glass/shreds of your keg. if it does survive it will look something like when you open it.

 

[Brewer Gerard]

Was researching this one a bit more and revvy stuck me onto this thread.

https://www.homebrewtalk.com/f14/hefeweizen-co2-volume-argument-224163/

Great read for anybody who's intending on bottling dubbeldachs recipe. Turns out people are carbing to that level in bottles!

What an absolute classic clip moomoo!

 

[Brewer Gerard]

Further developments.

The missus was just down in the supermarket and she found orange blossom honey for €2 for 11.5oz:rockin:

Given the fact i couldn't find it for brew day i think i might use it for priming the batch. So here's my thinking. The nutritional information on the side of the jar says its 76.4% sugar by weight or approximately 3 quarters. So if the tastybrew calculator says i need 100g of table sugar then i'll need around 133g of orange blossom honey to carb to the same degree.

Any thoughts on this? Would i need to boil it or can the fermentables be digested by the yeast as is?

 

[laiced]

I am brewing this badboy up tomorrow! I am, however, doing an extract version.
6# Munton's Wheat DME
WLP320 American Heffe yeast - I wanted a more neutral heffe so that the clove and banana notes do not overpower the orange or honey.
the zest of 5-6 oranges instead of 2.
I also switched from Mt Hood to Amarillo for a larger citrus note....

Because I am going to be fermenting this in an Ale Pale, I bought a new airlock and some vinyl tubing to create a blowoff tube that will still fit....at least that is my hope....

What would happen if I threw the actual fruit of the orange into the wort at some point? should I? If so, when?

 

[MooMooBrew]

i wouldnt reccomend it, if only because it will add chunks to the fermenter and possibly blow the stopper out ( i had that happen using whole hops in a Pliney the Edler clone)

 

[Grahambo]

Just bottled mine yesterday with the help of wifey, hydro sample was excellent

 

[aboule13]

I am brewing this badboy up tomorrow! I am, however, doing an extract version.
6# Munton's Wheat DME
WLP320 American Heffe yeast - I wanted a more neutral heffe so that the clove and banana notes do not overpower the orange or honey.
the zest of 5-6 oranges instead of 2.
I also switched from Mt Hood to Amarillo for a larger citrus note....

Because I am going to be fermenting this in an Ale Pale, I bought a new airlock and some vinyl tubing to create a blowoff tube that will still fit....at least that is my hope....

What would happen if I threw the actual fruit of the orange into the wort at some point? should I? If so, when?

IMO the changes you made will result in a much different beer than the one in this recipe. I wouldn't be afraid of the clove and banana notes, as they compliment the orange blossom honey quite nicely- one of the reasons I like this recipe so much. This recipe does not come out extremely citrusy, and I like that also.

But, it looks like you are going for more of a citrusy beer. I'd be interested to hear how it comes out.

 

[Brewer Gerard]

Any opinions on priming with orange blossom honey or does the silence speak for itself!

 

[applestasty]

I made this recipe and let it sit in the secondary for 2 weeks instead of the 1 as prescribed in the recipe. After conditioning for 2 weeks, I sampled some and the first couple of bottles were very very very light, almost coors light, in taste and color so I was a little disappointed.
Going on about 7 weeks post bottling, the last couple have been better. More body and the flavor has really come out. I'm going to let them sit a bit longer and hopefully it'll get even better.

 

[Grahambo]

Just drank my first bottle, AWESOME. Most likely best beer I have brewed. Big ups for the recipe.

 

[MooMooBrew]

Rebrewed this one today using wlp380 will post results in a month