Easy Peasy Lemon Wheaty

All Grain Recipe

Submitted By: HopfenHead (Shared)
Members can download and share recipes

Brewer: HopfenHead
Batch Size: 5.00 galStyle: Witbier (16A)
Boil Size: 5.15 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: 7 gal Turkey Fryer and 10 gal Igloo Cooler
Bitterness: 13.3 IBUsBoil 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

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 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.


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

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine