Experimental summer Dunkelweizen recipe...wheat ales are typically served with a little citrus kicker, so I figured I'd make it so that wasn't necessary. Building on a Blood Orange Hefeweizen recipe I made last summer, and inspired by a Lemongrass Kolsch that I had a couple of weeks ago at Middleton Brewing in Everett Washington.
2.Sparge with 170 degree water to collect pre oil volume
3.Heat to start 90 minute boil
4.Add Hallertau Hops at 60 minutes
5.Add Lemongrass and Irish moss at 15 minutes
6.Add Tettnang at flame out and stir to settle trub
7.Cool to 68 degrees and pitch yeast
8.7 days transfer to secondary for one additional week...dry hop with one additional ounce of lemongrass if necessary to get the lemony nose you are looking for.
Malty goodness with just a slight tinge of lemony citrus on the finish. Just about what I expected...maybe would have liked more citrus in the nose, but then you worry about ending up with lemon pledge. Not bad.
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