Here's a favorite recipe of mine
I call it the Orange Blossom Special because it uses a bunch of Orange Blossom Honey for flavor and aroma.
For a 5 gallon batch:
6 lbs Wheat Malt Extract (or go all grain using 5llbs Pilsner Malt and 5 lbs Wheat Malt - mash at 151F)
1 lb Crystal 10L
1 oz Hallertaur @ 60 min
1 oz Hallertaur @ 5 min
3 lbs Orange Blossom Honey @ 2 mins
White Labs WLP320 American Hefeweizen yeast or Wyeast 1010 American Hefeweizen Yeast
(You can also use a Kolsch yeast for this recipe)
If using extract-
Steep the Crystal malt in 2 gallons of water @150F for 30 mins
Top up to boiling volume based on the size of your boil pot.
Bring that up to a boil and take it off the heat.
if you are doing a concentrated boil, Add 1/2 of the extract now. If you are doing a full boil, add all of it now.
bring the wort up to a boil and let it go to hot break (ie, it will foam up then the foam will cave in on itself).A
Add 1 oz of Hallertaur hops and start your boil clock.
Let the mixture boil a slow rolling boil for 45 mins.
Add 1 oz of Hallertaur, (and the rest of the extract if you were doing a concentrated boil.)
Let it boil for another 10 mins, then add the other oz of hops.
Let it boil for another 3 mins and add the honey. Bring it back up to a boil. By then the clock will have run out.
Top up to 5 gallons (with pre-boiled and chilled water, if you are doing a concentrated boil).
Chill down to 66F, aerate well (preferably with oxygen) and pitch the yeast.
Let it ferment for 2 weeks at around 68F, then prime with 1 whole cup of corn sugar and bottle (1 cup as opposed to the standard 3/4 cup will provide ~3 volumes of CO2 as opposed to the normal 2.5 volumes).
If AG- you can either single step mash all the grains at 151F or if you want a more complex malt backbone, go for a single decoction mash with steps at 131F (protein rest) and 151F saccharification rest. Mashout either way at 168F.
Same hop & honey schedule as the extract version.
Adding the honey at 2 mins is enough to pasteurize it and retain the flavor and aromatics.
This beer finishes around 6.9% but it tastes and drinks like its down around 5%. It is a huge hit with the ladies, too.
I'm sure you'll love it once you try it.
I call it the Orange Blossom Special because it uses a bunch of Orange Blossom Honey for flavor and aroma.
For a 5 gallon batch:
6 lbs Wheat Malt Extract (or go all grain using 5llbs Pilsner Malt and 5 lbs Wheat Malt - mash at 151F)
1 lb Crystal 10L
1 oz Hallertaur @ 60 min
1 oz Hallertaur @ 5 min
3 lbs Orange Blossom Honey @ 2 mins
White Labs WLP320 American Hefeweizen yeast or Wyeast 1010 American Hefeweizen Yeast
(You can also use a Kolsch yeast for this recipe)
If using extract-
Steep the Crystal malt in 2 gallons of water @150F for 30 mins
Top up to boiling volume based on the size of your boil pot.
Bring that up to a boil and take it off the heat.
if you are doing a concentrated boil, Add 1/2 of the extract now. If you are doing a full boil, add all of it now.
bring the wort up to a boil and let it go to hot break (ie, it will foam up then the foam will cave in on itself).A
Add 1 oz of Hallertaur hops and start your boil clock.
Let the mixture boil a slow rolling boil for 45 mins.
Add 1 oz of Hallertaur, (and the rest of the extract if you were doing a concentrated boil.)
Let it boil for another 10 mins, then add the other oz of hops.
Let it boil for another 3 mins and add the honey. Bring it back up to a boil. By then the clock will have run out.
Top up to 5 gallons (with pre-boiled and chilled water, if you are doing a concentrated boil).
Chill down to 66F, aerate well (preferably with oxygen) and pitch the yeast.
Let it ferment for 2 weeks at around 68F, then prime with 1 whole cup of corn sugar and bottle (1 cup as opposed to the standard 3/4 cup will provide ~3 volumes of CO2 as opposed to the normal 2.5 volumes).
If AG- you can either single step mash all the grains at 151F or if you want a more complex malt backbone, go for a single decoction mash with steps at 131F (protein rest) and 151F saccharification rest. Mashout either way at 168F.
Same hop & honey schedule as the extract version.
Adding the honey at 2 mins is enough to pasteurize it and retain the flavor and aromatics.
This beer finishes around 6.9% but it tastes and drinks like its down around 5%. It is a huge hit with the ladies, too.
I'm sure you'll love it once you try it.
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