| At The End Of The Rainbow... |
Extract |
|
Color
|
Stats
| OG | 1.084 |
| FG | 1.018 |
| IBU | 21 |
| ABV | 8.50 % |
| SRM | 6 |
|
BJCP Style
17A. Wheat Beer, Bavarian Weizen
Description
An attempt at a Leinenkugel Sunset Wheat Clone...
|
Recipe Details
| Tasting Notes |
|
| Awards |
|
| Boil Volume |
2.00 gallons |
| Boil Time |
60 minutes |
| Batch Size |
5.00 gallons |
| Yeast |
Bavarian Wheat (Wyeast) (78% app. attenuation) |
| Primary Fermentation |
6.5g Plastic Bucket, 14 days |
| Secondary Fermentation |
5g Glass Carboy, 10 days |
| Other Fermentation |
|
| Procedure |
YEAST STARTER:
36 hours prior to boil, smack Wyeast smack pack and let sit at room temperature for 12 hours (the packet should be swollen.) 24 hours prior to boil, bring 1/2 quart of water, and 1/2 cup of DME to a boil for 5 minutes. Crash cool to 80 degrees, and add to a 1000ml beaker. Add swollen packet of Wyeast Bavarian Wheat yeast and let sit until time to boil.
STEEP/BOIL:
Heat 1.5 gallons of water to 155-165 degrees in a 20-30 qt stainless steel stockpot. Turn off heat. Add 3/4 lb. of Munich Malt to grain bag and steep for 30 minutes. Sparge the grains with 1 gallon of 145-150 degree water (from original 1.5 gallons of water.) Add water till volume is 2 gallons, and bring to a boil. Remove from heat and add 9 lbs of Wheat Malt Extract (55% Wheat, 45% Barley.) Stir until Malt Extract is completely dissolved. Return to heat and bring back up to a boil. BE CAREFUL NOT TO LET YOUR POT BOIL OVER. Once you have a steady boil, add 2 oz of Hallertau Hop pellets (3.0% AA) and boil for 45 minutes. 15 mins before the end of the boil, add 1 oz of dried sweet orange peels, and 1/2 oz of crushed coriander seed. One boil is complete, crash cool to 80 degrees by using an ice/water bath while whisking the wort to aerate. Add wort to fermenter, and add enough water to fill fermenter up to 5 gallon mark. Take your yeast starter (that you made in the first step) and pour it into the fermenter and whisk the water, wort, and yeast to allow as much oxygen as possible to enter the mixture. Cover with lid, and place an airlock/blow-off tube (I like either, really depends on the situation) on your lid. You should see activity within an hour or two.
FERMENTATION:
Allow to ferment in primary for 14 days, then siphon off to secondary, add .5 oz of Blueberry extract, and then let ferment in secondary for 7-10 days. After that either bottle or keg.. Either way, let it condition for at least one week and then enjoy! |
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| |
Style Comparison |
| |
Low |
|
High |
| OG |
1.040 |
1.084 |
1.056 |
| FG |
1.010 |
1.018 | 1.014 |
| IBU |
10 |
21 | 20 |
| SRM |
2 |
6 | 9 |
| ABV |
4.3 |
8.50 | 5.6 |
|
Fermentables
| 92.3 % |
9.00 |
Wheat Dry Malt Extract |
55% Wheat, 45% Barley |
62.1 |
2.7 |
| 7.7 % |
0.75 |
Belgian Munich |
|
3.6 |
7.8 |
| |
9.75 |
|
|
65.7 |
|
Hops
| 100.0 % |
2.00 |
Hallertau |
|
Pellet |
3.0 |
6.0 |
60 |
0.034 |
20.5 |
| |
2.00 |
|
|
|
|
|
|
|
21.0 |
Miscellaneous Ingredients
| 1 oz |
Dried Sweet Orange Peels |
Last 15 minutes of boil. |
| .5 oz |
Crushed Coriander Seeds |
Last 15 minutes of boil. |
