Kumquat Hefeweizen
Partial Mash Recipe
Submitted By: timgross (Shared)
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Brewer: Tim | |
Batch Size: 5.81 gal | Style: Weizen/Weissbier (15A) |
Boil Size: 5.17 gal | Style Guide: BJCP 2008 |
Color: 5.4 SRM | Equipment: Tim's Eqipment 2 |
Bitterness: 14.7 IBUs | Boil Time: 60 min |
Est OG: 1.051 (12.5° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 6.55 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
2 lbs 3.27 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
2 |
3 lbs 4.91 oz |
Wheat Liquid Extract (8.0 SRM) |
Extract |
3 |
0.88 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
4 |
0.29 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
0.35 oz |
Saaz [3.8%] - Boil 10 min |
Hops |
6 |
0.35 oz |
Styrian Goldings [5.4%] - Boil 10 min |
Hops |
7 |
320.00 g |
Kumquat (Boil 5 min) |
Misc |
8 |
0.87 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
9 |
1.2 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
10 |
Taste Notes
The Kumquats really balance the hefweizen yeast so well. Recipe says orange peel bitter but do NOT add this as well as the Kumquats. Only listed as Kumquats not listed in beer smith.Notes
Add 320 g Kumquats cut in half and any exposed seeds removed. Add at 5 minutes from end of 60 minute boil. Strain Kumquats from wort when transferring to carboy.
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