BeerMeUp:Old Recipe Summer

Basic Hefeweizen

• 0:00-1:00 Boil at 152F:
  • 6 lbs LME Wheat extract
  • 4oz/112g Malto Dextrin
  • 12.1oz/344g German Wheat

• 1:00-1:30 Added at full boil:
  • 0.85 oz Tettnager hop pellets (4.5%AA)

• 1:30-1:32 Added for aroma:
  • 0.3 oz fresh orange peel (no pith!)

• 1:32-Afgewerkt
  • Cool quickly over ice
  • Mix to aerate
  • Pitch with WLP300 Hefeweizen Ale yeast

• Recommended temp for storage: 62-65F

• Fermentation time: 2 weeks in primary, 1 week in secondary (add more orange peel if desired), 2 weeks bottle fermenting

Belgian White

• 0:00-0:30 Boil at 152F:
  • 6 lbs Pilsner Malt (depends what we can buy)
  • 2 lbs German Wheat Malt Light (depends what we can buy)
  • 2.5 lb Munton's Wheat DME
  • 11oz/313g German Vienna

• 0:30-1:30 Added at full boil:
  • 0.98 oz Tettnanger (4.5%)
  • 0.32 oz Saaz (5.0%)

• 1:30-1:32 Added for aroma:
  • 0.32 oz Saaz (5.0%)
  • 0.3 oz Coriander crushed
  • 0.3 oz Fresh ginger
  • 0.3 oz fresh orange peel (no pith!)

• 1:32-Afgewerkt
  • Cool quickly over ice
  • Mix to aerate
  • Pitch with White Labs WLP400 or WLP410 Belgian Wit Ale

• Recommended temp for storage: 62-65F

• Fermentation time: 3 weeks in primary, 1 week in secondary (add more flavoring if desired), 1 week bottle fermenting