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Summer Honey Wheat

183 calories 20.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jeff Calaway
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created Saturday April 16th 2016
Amount Fermentable Cost PPG °L Bill %
63 oz American - Pale 2-Row63 oz Pale 2-Row 37 1.8 39.9%
55 oz American - Wheat55 oz Wheat 38 1.8 34.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.1%
24 oz Honey24 oz Honey 42 2 15.2%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 5.1%
158 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
8 g azaaca8 g azaaca Hops Pellet 15.3 Boil 25 min 12.25 42.1%
7 g Yakima Valley Hops - pekko7 g pekko Hops Pellet 15.4 Aroma 5 min 3.09 36.8%
4 g azaaca4 g azaaca Hops Pellet 15.3 Aroma 5 min 1.76 21.1%
19 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Sparge -- 158 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Orange Peel Spice Boil 10 min.
0.50 oz Grapefruit Peel Spice Boil 10 min.
0.50 oz Sweet Orange Peel Spice Secondary 5 days
0.50 oz Grapefruit Peed Spice Secondary 5 days
8 oz Lorann Lemon Flavoring Spice Secondary 5 days
Wyeast - Denny's Favorite 50 1450
1 Each
Attenuation (avg):
Optimum Temp:
60 - 70 °F
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator

Prior to pitching- wort was sweet (duh!), and the mouthfeel suitable. The smell was very tropical due to the low bittering hop schedule; Azaaca and Pekko hops reminded me of everything from mango, cucumber and mint. Used a 1 liter starter w/o stir plate (2 days prior to pitching). extremely bright yellow color, reminiscent of a banana peel. OG= 1.050. Fermentation is occurring at ambient room temperature, which during this time of year is between 74-76. A little on the high side for this yeast, but we'll see what happens.

Day 3 - high-krausen has subsided, but the yeast has produced enough CO2 that the sample I pulled was slightly carbonated. Gravity reading = 1.012 (4.99% ABV). At this point, I believe primary fermentation is suitably completed. Tasting notes- excellent mouthfeel; mild, creamy body. Taste like a tropical hefeweizen- subdue notes of banana and clove, but the taste from the boil addition of orange peel and grapefruit peel are present on the back end. I am resisting the temptation of pulling the beer out of primary and putting into secondary. I will leave the beer on the wort until day 7. Will pull a new gravity reading at day 5. Deciding on whether or not to use fining agents to make the beer clearer, like a kristalweizen, or to keep the traditional wheat haze present. Very pleased with the choice of yeast.

Day 5 - gravity has fallen to 1.006 (5.78% ABV). Evidently, I was clearly wrong about fermentation being done on day 3. Will monitor for atleast another 2 days to see if the gravity stabilizes. If it is stable on day 7, I will make to secondary on day 10 or 11. I don't want to rush this beer, but I am eager to pour a glass of it. The honey addition at flameout is now present. Still has the notes of orange peel and grapefruit peel, put I have to pull deep to tate any of the banana or clove characteristic. It is a bit sweeter on the pallet than I am used to tasting, but I have never brewed a beer with such a low IBU. The mouthfeel is still creamy and pleasant.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-12 22:31 UTC
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