Fruit Wheat - Scott

All Grain Recipe

Submitted By: smoorenc (Shared)
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Brewer: frailn
Batch Size: 6.50 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 9.30 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Scott (10 Gal/37.8 L) - All Grain
Bitterness: 19.0 IBUsBoil Time: 90 min
Est OG: 1.055 (13.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
6 lbs 3.57 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs 3.50 oz White Wheat Malt (2.4 SRM) Grain 2
8.15 oz Honey Malt (25.0 SRM) Grain 3
1.19 oz Willamette [4.7%] - Boil 20 min Hops 4
0.60 oz Nelson Sauvin [11.3%] - Boil 10 min Hops 5
0.60 oz Nelson Sauvin [11.3%] - Boil 5 min Hops 6
1.0 pkgs California Ale V (White Labs #WLP051) Yeast 7
1.08 oz Nelson Sauvin [11.3%] - Dry Hop 7 days Hops 8

Notes

Zest peels of 7 tangelos. Or 8 blood oranges. Have done both on separate batches. Combined pulp and zest in 1/2 gallon of 170 F water to pasteurize. Let sit to cool to room temp. Added the orange water, zest and pulp to the fermenter at yeast pitching time. Dry hopped with 1 oz nelson sauvin for 3 weeks Fermented at room temperature in dining room to get the temp in the upper range of the yeast tolerance. This was done to throw off citrusy esters from the yeast. 3.5 volumes bottle conditioning

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