Fruit Wheat - Scott 
All Grain Recipe
Submitted By: smoorenc (Shared)
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| Brewer: frailn | |
| Batch Size: 6.50 gal | Style: American Wheat or Rye Beer ( 6D) |
| Boil Size: 9.30 gal | Style Guide: BJCP 2008 |
| Color: 5.2 SRM | Equipment: Scott (10 Gal/37.8 L) - All Grain |
| Bitterness: 19.0 IBUs | Boil 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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