Orange Wheat Session
Homebrew Beer Recipe
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Badges:
Style (BJCP):
17A. Wheat Beer - Bavarian Weizen
Volume in US Gallons:
5 gal
Extract Ingredients:
3.3 lb Wheat Liquid Malt Extract (LME)
1 lb Ex Light (Pilsen) or Light Dry Malt Extract (DME)
1 lb Honey Malt (or Biscuit)
Hops:
@ 60 mins 1.5 oz Saaz (3.6% AA)
@ 30 mins 0.5 oz Saaz
@15 min 0.01 ounces Irish Moss
@15 min 0.5 ounces Dried Orange Peel, Sweet (or Bitter)
@0 min 0.5 oz Fresh Orange Peel Zest (optional, about 24 grams or zest of one large orange)
Yeast: German Ale
Extract Instructions:
Steep grains 150-180 degrees for 25 minutes then remove from heat. Discard grains after rinsing with hot water.
Set 50 minute timer. @50 minutes (beginning of boil) add liquid malt extract (burner off to avoid scorching). Stir until dissolved and return to boil. Add hops and adjuncts at times indicated above.
Cool wort to 60-68F degrees before pitching yeast.
Ferment 10 days at 60-70 degrees. Optionally lager in secondary 35 days at 35 degrees (if possible, or 1-2 weeks at cellar temp).
All Grain Ingredients:
Same as Extract Ingredients above, except substitute following grains for the liquid and dry malt extracts:
3 lb 4 oz Malted Wheat (white)
3 lb American 2-row Malt
All Grain Instructions:
Mash around 153F for about an hour and sparge to obtain about 4-4.5 gal sweet wort. Cool, transfer to fermenter and top off to 5 gal w/ clean H20. Pitch yeast around 60-65F.
Final Gravity:
1.010
Original Gravity:
1.038
SRM (color):
6
IBU:
14
Mash Efficiency: 68%
3.6% ABV / 3% ABW
Calories: 118 per 12 oz.
Official HBX Recipe:
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