Citrus Breakfast Wheat Ale
-5lbs Pale Rahr 2-row
-3lbs Wheat malt
-.75 lbsrolled oats
-.5 oz Northern Brewer 8.5% 60 min
-1 oz Cascade 7.5% 15 min
-1 oz dried orange peel 15 min
-1 peeled and separated Ruby Red grapefruit - in secondary
-8 peeled and separated tangerines - in secondary
-4 oz light Belgian Candi Sugar - in secondary
First we heated 3 gallons of strike water to 165F. Then we poured in our grist to land at a mash temperature of 152F, and held it for 60 minutes.
After the mash, we poured our first runnings into a clean bucket,
Added 2.5 gallons of sparge water,
As it came to a boil, we added the nylon bag filled with .5 oz Northern Brewer 8.5% hops.
Then, 45 minutes into the boil, here comes the 1 oz dried orange orange peel and the 1 oz Cascade 7.5%!
This is where things get interesting. Two weeks into the fermentation, we popped off that lid (to a wonderful scent). We had previously peeled and quartered the grapefruit and tangerines, which we added to 170F to sanitize, held for then minutes, then added the Candi sugar. After the mixture cooled we threw it in the beer. Can't wait to taste it!
We'll keep you updated, if we don't drink it all first!
-Myles and Carla