The Continued Refinement of Wheat

My last three beers have been wheat beers.  I started with something simple, and I continue to add complexity and flavor.

So far they’ve all been good.

Here is the latest, brewing silently in my basement.  It should be ready to drink in another couple weeks.  I look forward to it.

Bring 3 gallons of water to 160F or so and add:

1 lb German Wheat Malt
1 lb Torrified Wheat Malt

Let that sit at 150F for 90 minutes.  Then take them out and bring it to a boil.  Once it boils, take it off of the heat and add:

5 lb 22 oz Wheat Dry Malt Extract
1 oz Hallertau Hersbrucker (4.5 HBU)

Boil for 45 minutes, then add:

1 oz Sweet Orange Peel
1/2 oz Corriander

Boil 10 more minutes, then add:

1/2 oz Perle

I cool the wort using my new wicked-sweet wort cooler and put it in a primary fermenter.  Add water to bring to just over 5 gallons.

Add:

Wyeast 3068 Weihenstephan Weizen

The last iteration used bitter orange peel and no coriander.  I honestly don’t remember much else about it.  I wish I had written it down, because it was pretty good.

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