Summer Fun Honey Wheat (2 ratings)

All Grain Recipe

Submitted By: LexusChris (Shared)
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Brewer: LexusChris
Batch Size: 11.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 13.63 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: UberSSRig
Bitterness: 19.7 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
12.40 gal Irvine, CA Tap Water Water 1
4.20 gal Distilled Water Water 2
6.00 g Calcium Chloride (Mash 60 min) Misc 3
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
9 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
7 lbs 12.00 oz Wheat Malt, Ger (2.0 SRM) Grain 6
1 lbs 2.40 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 7
1.00 lbs Rice Hulls (unfermentable) (Mash 60 min) Misc 8
2.25 oz Centennial [6.5%] - First Wort Hops 9
2.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.25 oz Cascade [3.4%] - Boil 5 min Hops 12
2 pkgs Nottingham (Danstar #-) Yeast 13
2 lbs Honey, Hawaiian (1.0 SRM) Sugar 14

Taste Notes

Best version of this yet! Split batch into 2 fermenters. One was temp controlled, the other was room temp only. Temp controlled: Cleared nicely! Almost lager like in look.. Golden yellow with neutral nose, nice head & carbonation. Wheat tang with nice citrus & honey notes and a dry finish. Very light in the mouth. Slight alcohol warming, but not harsh at all. Bittering on this was very mellow and enjoyable. Uncontrolled Temp: A more cloudy beer, but still a nice golden straw color. Aromoa is more pronounced wheat character with a dryness to it. Fruity esters bring out a bit more of the citrus in the hops. More orange citrus, and a bit more bitterness & warming. I think I prefer the temp controlled a bit more, but I do enjoy the fruity aspects of this one.

Ratings

A fun summertime pleaser!

by LexusChris

I've been brewing this beer a couple times a year for the past 3 years, making small adjustments each time. This is it... the final version of the recipe! Designed to be a summertime crisp, dry, refreshing American Wheat beer with a touch of honey & citrus hops.

My earlier versions used a high-alpha bittering hop, but I was getting too much harshness out of it. I switched up to just a FWH Centennial addition here, and a Cascade flavor/aroma addition.. very nice! :)

I use Nottingham yeast for a dry & clean finish. This batch, I split into 2 fermenters: one temp controlled, the other not. As expected, the uncontrolled yeast produced more fruity esters which did pair nicely with the hops. However, I still prefer the crisp clean temp controlled version!

Enjoy! --LexusChris

by chirhotec

You may want to try cold crashing the uncontrolled beer after its fully fermented. That will hopefully keep the fruity flavors but still allow it to clear.

Also, try letting age a few weeks (a full month?) after its done, to reduce the alcohol warmth.

Our honey wheat finishes fermenting in a week, but takes 3-4 weeks before it tastes great. I think it had to do with the honey- Meads (honey wines) typically need to age a year or two for the alcohol heat to die down and the flavors to come out right.

Scoring note: I haven't tried this exact recipe, but beersmith requires a score to comment. Our honey wheat is similar, but uses only 15 pounds of grain and 4 pounds of honey per 10 gallons.