Wheatwine Recipe - Summer Session Wheat

Recipe Info

Recipe Image

Summer Session Wheat

by on
All Grain
12 Gallon(s)
13.5 Gallon(s)
60 min
65%
All Grain Wheatwine homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, White Wheat - US, Munich - Light 10L - US, Caramel/Crystal 20 - US, Acidulated Malt - DE , Centennial Hops, Cascade Hops, Willamette Hops, Fermentis Safale US-05 Homebrew Yeast, Bitter Orange Peel, Orange or Lemon peel, Coriander.

This recipe was cloned from Lemony Wheat.

Fermentables

43% - 2-Row - US
17
37
1
Mash
43% - White Wheat - US
17
40
2
Mash
8% - Munich - Light 10L - US
3
35
10
Mash
3% - Caramel/Crystal 20 - US
1.25
35
20
Mash
3% - Acidulated Malt - DE
1
27
3
Mash

Hops

Centennial
1
Pellet
Boil
60 min(s)
10.5
19.2
Cascade
1
Pellet
Boil
30 min(s)
6.9
7.0
Centennial
0.5
Pellet
Boil
15 min(s)
10.5
2.6
Cascade
0.5
Pellet
FlameOut
0 min(s)
6.9
0.0
Willamette
1
Pellet
DryHop
5 day(s)
5
0.0

Yeast

Fermentis Safale US-05
83%

Other Stuff

Bitter Orange Peel
1.2
oz
Boil
Orange or Lemon peel
4.8
each
FlameOut
Coriander
0.6
oz
FlameOut
Orange or Lemon peel
7.2
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Heat 8.0 quarts of water to 116 degrees F.
2.
Mash in grains to dough in temp of 104 F.
3.
Dough in for 10 minutes.
4.
Heat 2.0 qts of water to boiling.
5.
Add water to mashtun for protein rest of 122F.
6.
Protein rest for 15 minutes.
7.
Heat 4.0 qts of water to boiling.
8.
Add water to mashtun for beta rest.
9.
Beta rest for 25 minutes.
10.
Heat 4.0 qts of water to boiling.
11.
Add water to mashtun for alpha rest.
12.
Alpha rest for 25 minutes.
13.
Heat 4.5 qts of water to boiling.
14.
Add water to mashtun for mashout.
15.
Mashout for 10 minutes.
16.
Heat 14 qts of water to 170F.
17.
Begin runoff and sparge.
18.
Collect 7.25 gallons of wort.
19.
Heat wort to a boil.
20.
Add .25 oz of Cascade and Willamette at onset of boil.
21.
Add .25 oz of Willamette with 30 minutes left in boil.
22.
Add .25 oz of Cascade with 20 minutes left in boil.
23.
Add .25 oz of Willamette with 10 minutes left in boil.
24.
Add .25 oz of Cascade with 5 minutes left in boil.
25.
Add .25 oz Cascade and Willamette at flameout.
26.
Chill wort down to 65 F as quickly as possible.
27.
Pitch 1L starter of US-05 yeast.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Summer Session Wheat
Wheatwine
  • 12.00 Gallons Liters Batch Size
  • 13.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.014 FG
  • 28.8 IBU (rager) Bitterness
  • 0.36 BG:GU
  • 6.8° SRM Color
  • 65% Efficiency
  • 8.6% ABV Alcohol
  • 274 per 12oz Calories
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