Citrus Wheat - Beer Recipe - Brewer's Friend

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Citrus Wheat

183 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.8 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: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday June 19th 2021
1.056
1.009
6.2%
32.4
9.4
5.4
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 8.1 Boil 30 min 22.02 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.1 Boil 10 min 10.39 20%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.1 Dry Hop Day 4 40%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop Day 4 20%
5 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.
11 g Lactic acid Water Agt Mash 1 hr.
49 g Lemon Zest Flavor Boil 10 min.
41 g Orange Zest Flavor Boil 10 min.
1 oz Coriander Seed Spice Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
35 Grams
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
92 °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 gal Infusion 156 °F 147 °F 110 min
3.25 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 4.08 g | 16.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 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 5.25 g | 21 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.25 21  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

May-June 2021 notes:
Coriander prep = 8 minutes at 300F convection. Let cool; lightly crack with rolling pin.

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: 2021-07-06 23:20 UTC
  • Snapshot Created: 2021-06-19 19:59 UTC
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