All Grain American Wheat Beer homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Pale Wheat - CA, Caramel/Crystal 40 - US, Rice Hulls - US, Amarillo Hops, Fermentis Safale US-05 Homebrew Yeast, Orange or Lemon peel.
1.Heat 6 gallons of water to 162F then pour 4 gallons into the mash-tun
2.Mill all grains and dump into the mash-tun while stirring to avoid clumping
3.Let it mash at 152 for 30 mins, giving a stir to make sure all of the grist is in contact with the water
4.While mash is in progress, heat the remaining 2 gallons of water up to a boil
5.Once mash is complete, dump the boiling water into the mash-tun while stirring to mash out
6.Once Brew kettle is empty and mash out is complete, open the spigot on the mash-tun and let it begin draining into the kettle, turning the kettle on to heat up the wort once there is a couple gallons of wort accumulated.
7.As the wort draining slows, gently press on the grain bed to ensure a minimum of 5.25 gallons of sweet wort is collected in the boil kettle
8.Once the wort is boiling, add the one oz. of Amarillo hops to the kettle and set timer for 20 minutes
9.Monitor boil to avoid boil-overs and add a whirfloc tablet and the immersion chiller to the kettle at 10 minutes
10.In the last 5 minutes of the boil add the half oz of sweet orange peel to the kettle
11.As the boil finishes, turn off the kettle and turn on the IC
12.Once the wort is cooled below 80 degrees, transfer the sanitized wort into a sanitized fermentor
13.Check Original Gravity of the wort from the fermentor as well as temperature post transfer
14.Once OG is recorded, pitch the US-05 yeast and add the sock of the other .5 oz of sweet orange peel.
15.Attach a blow off tube or bubbler to the fermentor and place it in a cool dark place undisturbed
16.After a couple days, check the activity and temperature to ensure it is in active fermentation and the temp is around the 75-78 degree range
17.After 1 week, check the gravity of the beer from the spigot and taste for off flavors
18.Once gravity has stabilized for 2 days, ensure a keg is sanitized and filled with a low pressure of CO2
19.Slowly transfer the fermented beer into the keg, avoiding any splashing or bubbles
20.Once the beer is done transferring to the keg, close up the keg, sanitize the posts and lid and pressurize with CO2
21.Taste the beer from the FG test to ensure no off flavors and place the keg in the chill box
22.Pressurize the Keg to 45 psi and let it sit for 3 days checking the carb level for the next three days until the preferred level is reached
23.Lower the pressure in the keg to 7 psi for serving then let it sit undisturbed for one more day to stabilize and settle down
24.After the second week has elapsed, feel free to pull a pint at your discresion and enjoy the orange flavor blast
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US","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"9","Ibu":"22.1254039732367","Id":"580343","IngId":"2","Name":"Amarillo","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.81","Id":"155182","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[{"Amt":"0.5","Unit":"oz","Use":"Boil","Id":"102079","IngId":"20","Name":"Orange or Lemon peel","CustomName":"","Rank":"1"},{"Amt":"0.5","Unit":"oz","Use":"Primary","Id":"102080","IngId":"20","Name":"Orange or Lemon peel","CustomName":"","Rank":"2"}],"MashSteps":[],"Steps":[{"Id":"175017","Rank":"1","Text":"Heat 6 gallons of water to 162F then pour 4 gallons into the mash-tun"},{"Id":"175018","Rank":"2","Text":"Mill all grains and dump into the mash-tun while stirring to avoid clumping"},{"Id":"175019","Rank":"3","Text":"Let it mash at 152 for 30 mins, giving a stir to make sure all of the grist is in contact with the water"},{"Id":"175020","Rank":"4","Text":"While mash is in progress, heat the remaining 2 gallons of water up to a boil"},{"Id":"175021","Rank":"5","Text":"Once mash is complete, dump the boiling water into the mash-tun while stirring to mash out"},{"Id":"175022","Rank":"6","Text":"Once Brew kettle is empty and mash out is complete, open the spigot on the mash-tun and let it begin draining into the kettle, turning the kettle on to heat up the wort once there is a couple gallons of wort accumulated."},{"Id":"175023","Rank":"7","Text":"As the wort draining slows, gently press on the grain bed to ensure a minimum of 5.25 gallons of sweet wort is collected in the boil kettle"},{"Id":"175024","Rank":"8","Text":"Once the wort is boiling, add the one oz. of Amarillo hops to the kettle and set timer for 20 minutes"},{"Id":"175025","Rank":"9","Text":"Monitor boil to avoid boil-overs and add a whirfloc tablet and the immersion chiller to the kettle at 10 minutes"},{"Id":"175026","Rank":"10","Text":"In the last 5 minutes of the boil add the half oz of sweet orange peel to the kettle"},{"Id":"175027","Rank":"11","Text":"As the boil finishes, turn off the kettle and turn on the IC"},{"Id":"175028","Rank":"12","Text":"Once the wort is cooled below 80 degrees, transfer the sanitized wort into a sanitized fermentor"},{"Id":"175029","Rank":"13","Text":"Check Original Gravity of the wort from the fermentor as well as temperature post transfer"},{"Id":"175030","Rank":"14","Text":"Once OG is recorded, pitch the US-05 yeast and add the sock of the other .5 oz of sweet orange peel."},{"Id":"175031","Rank":"15","Text":"Attach a blow off tube or bubbler to the fermentor and place it in a cool dark place undisturbed"},{"Id":"175032","Rank":"16","Text":"After a couple days, check the activity and temperature to ensure it is in active fermentation and the temp is around the 75-78 degree range"},{"Id":"175033","Rank":"17","Text":"After 1 week, check the gravity of the beer from the spigot and taste for off flavors"},{"Id":"175034","Rank":"18","Text":"Once gravity has stabilized for 2 days, ensure a keg is sanitized and filled with a low pressure of CO2"},{"Id":"175035","Rank":"19","Text":"Slowly transfer the fermented beer into the keg, avoiding any splashing or bubbles"},{"Id":"175036","Rank":"20","Text":"Once the beer is done transferring to the keg, close up the keg, sanitize the posts and lid and pressurize with CO2"},{"Id":"175037","Rank":"21","Text":"Taste the beer from the FG test to ensure no off flavors and place the keg in the chill box"},{"Id":"175038","Rank":"22","Text":"Pressurize the Keg to 45 psi and let it sit for 3 days checking the carb level for the next three days until the preferred level is reached"},{"Id":"175039","Rank":"23","Text":"Lower the pressure in the keg to 7 psi for serving then let it sit undisturbed for one more day to stabilize and settle down"},{"Id":"175040","Rank":"24","Text":"After the second week has elapsed, feel free to pull a pint at your discresion and enjoy the orange flavor blast"}]}
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