Citrus Wheat - Beer Recipe - Brewer's Friend

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Citrus Wheat

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 98%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Saturday June 13th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 36.4%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 36.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.5%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 22.7%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo (8.6 AA)1 oz Amarillo (8.6 AA) Hops Pellet 10.7 Boil 25 min 26.45 50%
1 oz Amarillo (8.6 AA)1 oz Amarillo (8.6 AA) Hops Pellet 10.7 Boil 5 min 7.58 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
41 g Lemon Zest Water Agt Boil 5 min.
36 g Orange Zest Flavor Boil 5 min.
1 oz Toasted Coriander Seeds Flavor Boil 5 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
150 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
88 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Gastonia City Water - Gastonia, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 1 13 43.5 43 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 159 °F 150 °F 60 min
3.25 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.99 16  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.2 20.8  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

June 2020 tasting notes:
Significant improvement in all areas: flavor, mouthfeel, hops balance -- this is a fantastic beer! Will brew this again in July or early August as it's crisp and refreshing in the summer heat. No more tinkering with the recipe, just focusing on controlling mash temp. Cheers!

June 2020 recipe revisions:
Adjust pH with lactic acid; reduce Cl to SO4 ratio to 1:1.
Add 1 lb grain: reduce wheat grist ratio; sub some pilsner malt.
Adjust hops additions for low to mid 30s IBU.
Increase yeast pitch rate: 150 g recycled refrigerated Kveik slurry

May 2020 tasting notes:
Recycled kveik "experiment" successful: 25 grams frozen kveik "cake" produced active fermentation within 3 hours!
Citrus and Hops flavors shine and wheat maltiness is nice complement. Overall tastes a little thin and soft; could use a bit more yeasty crispness/dryness.

"Original" profile (May 2020):
Recycled Voss kveik (OYL-061) that was harvested from a batch of NEIPA. Reconstituted Kveik yeast: 25 grams of frozen/dried slurry.
Wheat malt base
Amarillo hops (late additions)
Toasted Coriander and orange-lemon peel flavors

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  • Public: Yup, Shared
  • Last Updated: 2020-07-25 18:43 UTC
  • Snapshot Created: 2020-06-13 01:55 UTC
  • Link To Parent Recipe