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Tangelo Orange Hefeweizen

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Tangelo Orange Hefeweizen

back to search Back to Search  Style Details 

Beer Style: Weizen/Weissbier (15A)
Recipe Type: extract
Yield: 5 US gallons

Weizen/Weissbier

Description:

Hefeweizen made with tangelo orange peels

Ingredients:

  • 6.2 lbs / 2.8 Kg Sorghum Syrup (prior to boil)
  • 14 oz / 400 g Cane Sugar or Invert Syrup (prior to boil)
  • 4 oz Tapioca based maltodextrine (prior to boil)
  • 0.5 oz / 15 g Hallertaur Hops (60 min)
  • 0.5 oz / 15 g Tettnanger Hops (20 min)
  • 0.7 oz / 20 g cracked coriander seeds (20 min)
  • 6 Tangelo peels (20 min)
  • 0.5 oz / 15 g Tettnanger Hops (flameout)
  • 1 tsp yeast nutrient (flameout)
  • 2 pkgs WB-06 Wheat Yeast
  • Brewing notes: Converted from metric - measurements rounded/estimated

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Click to Print Recipe

Procedure:

Bring waterto boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:

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