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Honey Orange Wheat (Eugene City Brewery Clone)

168 calories 17.6 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Falling Sky Fermentation Supply Shop - Eugene, OR
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday December 8th 2013
1.051
1.013
4.9%
12.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Wheat4 lb Liquid Malt Extract - Wheat 35 3 55.2%
2.50 lb Honey2.5 lb Honey 42 2 34.5%
6.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - CaraCrystal Wheat Malt0.5 lb CaraCrystal Wheat Malt 34 55 6.9%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 3.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 11.65 75%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 0.77 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Spice Boil 5 min.
2 oz Chamomile Herb Boil 2 min.
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Springfield Oregon Tap!
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Lucky to live in the Willamette Valley!!
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.13 g | 24.5 qt) 1.56 6.2  
Mash volume with grains (equipment estimates 6.13 g | 24.5 qt) 1.62 6.5  
Grain absorption losses (steeping) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.56 6.2
Equipment Profile Used: System Default
 
Notes

Wildflower Honey, sweet orange peel, and chamomile bring a new level to this refreshing brew inspired by a Belgian Wit.

This one is a real crowd-pleaser. Everyone wants a bottle or three of their own. Please note the fact that it is a bit mead-like in texture, sweetness and mouthfeel. I'm thinking of making the next batch a bit more hoppy. Maybe double the boil hop and/or dryhop.

1oz Sweet Orange Peel added to kettle with 5 minutes remaining in the boil.
2oz Chamomile added to kettle with 2 minutes remaining in the boil

Basic Guidelines:
Steep the crushed grains in 1.5 gallons of 160-degree water for 30 minutes. Remove and sparge into the boil kettle with the heat off add all extracts and sugars to the kettle and stir to dissolve completely. Carefully bring to a boil, stirring to avoid scorching and watching for boil-overs. Once a rolling boil is complete, remove from heat and begin to cool; an ice bath or a wort chiller helps to bring the temperature down quickly. When the wort is cool, add it to a clean and sanitized fermentor. Add water until the volume is 5 gallons if necessary. Once the wort has dropped to below 80-degrees, aerate well (don't forget to take a hydrometer reading) and pitch the yeast. Attach a blow-off tube and ferment at desired temperature for the yeast strain. Rack to a secondary fermentor when krausen (head of foam) has receded and beer begins to clear. After fermentation and conditioning are complete, bottle or keg your beer. Allow to condition and enjoy!

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  • Last Updated: 2013-12-14 15:46 UTC