Citrus Wheat - Beer Recipe - Brewer's Friend

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Citrus Wheat

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 45 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.96 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday May 17th 2020
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1.056
1.011
5.9%
34.2
9.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 37.5%
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 37.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
2.50 lb American - Pilsner2.5 lb Pilsner 37 1.8 20.8%
12 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 8.6 Boil 45 min 28.09 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 6.1 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
40 g Lemon Zest Flavor Boil 5 min.
40 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:
50 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 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
4.5 gal Strike 155 °F 147 °F 60 min
0.125 gal Salt additions Strike 155 °F 147 °F 60 min
2.5 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.21 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 5.96 23.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.71 30.8
Equipment Profile Used: System Default
 
Notes

July 2023 notes:
7.125 gallons of water (including water used for salt additions) is exactly right!
Added 1 oz Citra with the Amarillo for the 5-min addition. Held hops and coriander/citrus in wort up until yeast pitch.

June 2022 notes:
Use pH 5.2 for mash water. No dry hops.

May-June 2021 notes:
Add 1 lb grain (0.5 lb each 2-row and wheat malts) to compensate for low efficiency (65% = achievable target; prefer 70%)
Coriander prep = 8 minutes at 300F convection. Let cool; lightly crack with rolling pin.
Add Dry hopping for depth of flavor/aroma.

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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  • Last Updated: 2024-06-10 20:59 UTC