Kumquat Hefeweizen

Partial Mash Recipe

Submitted By: timgross (Shared)
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Brewer: Tim
Batch Size: 5.81 galStyle: Weizen/Weissbier (15A)
Boil Size: 5.17 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: Tim's Eqipment 2
Bitterness: 14.7 IBUsBoil 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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