Recipe from Beer and Brewing Magazines recipe stash...sounded cool for a fun summer beer. Provided as a pilot recipe from Hardywood Park Craft Brewery in VA, but I adapted it a bit to make it my own...replaced pilsner malt with German Best Maltz 2-Row Pale Malt and added some orange peel to kick up the citrus flavor a bit.
Fermentables
51% - White Wheat - US
5.5
40
2
Mash
33% - Pale 2-Row - US
3.5
37
1
Mash
11% - Torrified Wheat - US
1.2
36
2
Mash
5% - CaraMunich II - DE
0.5
34
46
Mash
Hops
Tettnang
3
Pellet
Boil
60 min(s)
2
20.1
Citra
0.5
Pellet
Boil
10 min(s)
12.5
7.6
Citra
0.5
Pellet
Boil
5 min(s)
12.5
4.2
Citra
1.25
Pellet
FlameOut
0 min(s)
12.5
0.0
Citra
1.25
Pellet
DryHop
7 day(s)
12.5
0.0
Yeast
Wyeast Weihenstephan Weizen 3068
75%
Other Stuff
Orange or Lemon peel
1
oz
Boil
Mash Steps
Saccharification Rest
Infusion
155
60 min
Special Instructions
1.Mash in at 155 degrees for 60 minutes
2.Boil following hop schedule, adding orange peel and corn sugar in final 10 minutes.
3.Ferment at 72 degrees to completion
4.Transfer to secondary, dry hop and cold crash 7-10 days before kegging.
Beer came out very citrusy and tasty. Smooth mouth feel and a little more bitterness then typical for a Hef, but that was expected. What was not expected was the milky haziness...it was expected to be cloudy, but it is even cloudier and thick looking, like a milk shake. Crazy...didn't have any Spanish Moss so that might be part of it.
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https://brewgr.com/Media/img/mug/6_d.jpg
https://brewgr.com/Media/img/mug/6_t.jpg
