Easy Peasy Lemon Wheaty

All Grain Recipe

Submitted By: HopfenHead (Shared)
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Brewer: HopfenHead
Batch Size: 5.00 gal	Style: Witbier (16A)
Boil Size: 5.15 gal	Style Guide: BJCP 2008
Color: 5.4 SRM	Equipment: 7 gal Turkey Fryer and 10 gal Igloo Cooler
Bitterness: 13.3 IBUs	Boil Time: 60 min
Est OG: 1.093 (22.3° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 10.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
5 lbs 8.00 oz	Wheat Malt, Ger (2.0 SRM)	Grain	2
2 lbs	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	4
0.35 oz	Magnum [14.5%] - Boil 60 min	Hops	5
2.00 items	Meyer Lemon (Boil 10 min)	Misc	6
1.00 g	Chamomile Flower (Boil 5 min)	Misc	7
0.40 oz	Coriander Seed (Boil 5 min)	Misc	8
1.0 pkgs	Belgian Wit Ale (White Labs #WLP400)	Yeast	9

Taste Notes

3/24/12 - Too much lemon; Either cut back on amount of pulp with white parts to use, cut back to one lemon, or use a strainer in the boil to collect the pieces; Still too sweet with the higher than usual gravity reading; considering pitching a champagne or cal ale yeast to finish it up if gravity will not go down and calling it a shandy on account of how much lemon flavor is coming through. 5/18/12 - In the keg almost a month. Lemon has balanced out with the malt and yeast flavors and aromas. It actually turned out quite well. Lemon no longer overpowers the final product. Second fermentation started in the secondary after initially stalling. Finished at 1.010…what I was shooting for.

Notes

Mash Water: - Distilled: 3.829 gal - TLH Rainsoft: 1.641 gal Mash Water Salts: - Gypsum: 1.6g - Epsom Salt: 1.6g - Baking Soda: .5g - Calcium Chloride: 2.2g Sparge Water Salts: - Gypsum: .6g - Epsom Salt: .6g - Calcium Chloride: .8g 3/13/12 - Need to rack off fruit after 4 days. 3/24/12 - Gravity still at 1.030; moving the fermenter has seemed to restart fermentation

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