Orange Amarillo American Wheat

Been wanting to get back to this beer for some time. Decided to go back to something close to the original recipe and pump up the orange flavor a bit.

Will also stick to all Amarillo hops and will possibly dry hop in secondary with Amarillo.

Did not push this brew day with the crew due to the amount of brewing we have all been doing. Figured everyone needed a break. Alan showed up with peanuts and Tom came by with brew dog Sam. We had a very pleasant brew day.

February 12, 2017

Orange Amarillo American Wheat – 13 gallon

Brewers – Charles. Alan. Tom. Sam.

Grain Bill

  • 9 lb. White Wheat
  • 5 lb. Pilsner
  • 5 lb. Continental Pilsner
  • 1 lb. 6 oz. Flaked Wheat
  • 1 lb. 2 oz. Crystal 50

Hop Bill

  • 1 oz. Amarillo leaf 10.9% – 60 mins.
  • 1 oz. Amarillo leaf 10.9% – 30 mins.

Miscellaneous

  • 2 oz. Sweet Orange Peel – 5 mins.
  • 1 oz. Tangerine Peel – 5 mins.

Yeast

wyeast 1272 – American Ale II –  Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Calculated Stats

  • OG – 1.052
  • FG – 1.012
  • IBU – 27
  • SRM – 6
  • ABV – 5%

Temperature Mash – 2 Step – Medium Body

  • Mash In – 9:15 am – 6.5 gal. @ 130˚
  • Protein rest – Step temp. 122 hold for 30 mins.
  • Heat to 152˚ over 15 mins.
  • Saccharification – Step temp. 152˚ hold for 45 mins.
  • Mash Out – Heat to 168˚ – Hold for 10 mins.

Hit all times and temperatures.

Add foundation water and transfer mash to tun.

Settle and vorlauf. As usual, wort cleared fast. Looks good.

Fly sparge with 12 gallons @ 190.

Collected 16 gallons.

Boil – 1:05 pm

Follow hop schedule per above. Placed hops in hop sacks with stainless fittings to help hold sacks below wort surface. Seems to have worked well.

Chiller and 1 tablet of Irish Moss at 10 mins.

Sweet Orange and Tangerine Peel at 5 mins.

Pump on to sanitize and start whirlpool.

Heat off – 2:05

Chill and whirlpool

Settle

Transfer – just under 13.5 gal. in fermenter – OG = 1.048

OG is a little low due to extra sparge water.

Oxygenate and pitch yeast.

Feb. 28, 2017

Bottled 4 gallons. Will keg remaining tomorrow. FG = 1.010 – ABV = 4.99%

Samples tastes very good. Not enough orange although more might come out after carbonation. Very happy with this so far.

 

 

 

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