Here is the recipe for my Orange infused wheat beer I brewed this past Friday night. I was shooting for something similar to Harpoon’s UFO White. I love the orange background in the beer and last summer I must have bought two cases worth over the summer. So I decided if I could brew something similar to it, I wouldn’t have to buy it. I wasn’t shooting for a dead-on clone, just a great wheat beer with an orange flavor and aroma to it.
I decided to two 12 gallons and I split the batch into two fermenters to pitch two yeasts: WLP001 and WLP400, American Ale yeast and Belgian Wit Yeast. Not sure what flavor profile I was going to get with the American but I wanted to try a witte at the same time so there is the experiment.
I also added a touch of acid malt to the batch, because I wanted to see if I could get a little bit of sourness. Not enough to notice as sour, but enough to get the orange to stand out a bit and seem “bright”….if that makes sense. Ok enough justification here is the recipe:
12 gallon post boil batch size
90 minute boil
EST OG 1.053
EST IBU 34
MASH Temp 152F
1# Honey Malt
1# Munich 10L
0.5# Acid Malt (added at mash out)
0.5# Rice Hulls
1.0 oz Hallertauer (3.8%AA) 60min
1.0 oz Magnum (15% AA) 60min
1.0 oz Hallertauer (3.8%AA) 30min
1.0 oz Hallertauer (3.8%AA) 10 min
1.0 oz Corriander seed (2min)
Zest of 6 oranges fresh (2 min)
Split batch on WLP001 and WLP400
This is for a 6 gallon extract/partial mash batch. To do this with extract requires the use of a little partial mash process. So this recipe may be a fun way to try something new. First off drop the rice hulls, those were in there for my lautering needs. I would crush and combine the munich, honey malts in 2.5 quarts of water and let them rest together at ~150F for 60minutes or so. At the same time, I’d start heating up 6 gallons of brewing water. I’d say steep the 0.5lb of acid malt in the brewing water like you normally would for a specialty grain. After the mash has been going for 60minutes, I would strain it out and put the liquid in with your brewing water. And rinse the grain bed with some of the water too, right back into the brewing pot. Once you are ready I’d then substitute the pilsner and wheat malts with 8-8.25lbs of wheat LME. That should provide 1.050-1.055 OG. Keep the hops, corriander and the orange peel the same. Pitch either yeast.