AWB (Average White Beer)

All Grain Recipe

Submitted By: yooper011 (Shared)
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Brewer: Gary Titus
Batch Size: 5.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 6.75 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: 10 Gal SS Brewpot, 7 gal cooler, 7 gal SS HLT
Bitterness: 54.7 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Amount Name Type #
5.00 ml Lactic Acid (Mash 60 min) Misc 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3
2 lbs Wheat, Flaked (1.6 SRM) Grain 4
1 lbs 5.92 oz Wheat Malt, Bel (2.0 SRM) Grain 5
1.00 oz Summit [18.4%] - Boil 60 min Hops 6
4.96 oz Corn Sugar (Dextrose) [Boil for 30 min] (0.0 SRM) Sugar 7
0.34 oz Orange Peel, Sweet (Boil 5 min) Misc 8
0.12 oz Coriander Seed (Boil 5 min) Misc 9
1.00 oz Centennial [10.0%] - Steep 0 min Hops 10
1.00 oz Citra [12.0%] - Steep 0 min Hops 11
0.50 oz Cascade [5.5%] - Steep 0 min Hops 12
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 13

Taste Notes

One of the best beers I've made to date, IMHO. Pale yellow/white, with wheat opacity; thin, persistent, white foam; esters from the wheat and belgian yeast, but with pronounced citrus aroma and taste from the citra hops. Definitely one I'll brew again. Dry hopped with 1 ounce of citra in keg. First tastings strongly grapefruit, but fades over time. Try skipping dry hop addition. 3/2014: Advice from Ben Harris, Bay De Noc Brewers: cut down on bittering hops (substitute CTZ for Summit) to let orange & corriander flavors come thru. Other members advice: needs better body/mouthfeel.


Loosely based on Deschutes Brewing Chainbreaker White IPA. Advice from Mike Sadam, Hereford & Hops brewmaster: use 3% acidulated malt in place of lactic acid. He also uses dry yeast in lieu of liquid.

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