It has cleared more than I would expect a wit, so maybe I’ll skip the irish moss in the next attempt as well.“UFO Hefeweizen, an American wheat beer, pours a cloudy, golden color with a dense, frothy head. From what it looks like compared to other beers I’ve seen, the color still comes in as a witbier. The color is a little dark compared to UFO White Ale, but I’m not sure that the Munich malt I used was 10L. When I brew this again, I’ll make sure to force carbonate under CO2 to see if the aroma profile is more akin to UFO, and I’ll grind the coriander many places suggest doing this to maximize flavor and aroma extraction. The coriander scent has also diminished, so I wonder if there should be a seasoning addition near the end of fermentation to preserve the scent or if this was also lost during the priming. Unfortunately, I think the yeast must produce different aromas when fermenting under pressure as it was after priming that UFO yeast smell has become greatly diminished. A few days in the fridge after carbonation I was worried the flavor was too grapefruit strong, but it has mellowed over the subsequent weeks. I also primed in the keg with 3/8 c white sugar for 2 weeks at room temperature.Ĭoming out of the fermentor, the aroma was almost exactly UFO White Ale with grapefruit instead of orange. It has gone over great! I made a 5 gallon batch following the recipe using BIABcalc to reduce to my malt weights, but using the zest of 5 grapefruits, 1 oz of coriander seeds, and I harvested yeast from a few bottles of UFO White Ale. My wife and I went camping in Maine this summer, and she found that she really enjoyed UFO’s White Ale this was the first well reviewed recipe I found, so naturally I made it. This was the first of what I think will be many brew-dudes inspired brews for me. Keep the hops, corriander and the orange peel the same. Once you are ready I’d then substitute the pilsner and wheat malts with 8-8.25lbs of wheat LME. And rinse the grain bed with some of the water too, right back into the brewing pot. After the mash has been going for 60minutes, I would strain it out and put the liquid in with your brewing water. I’d say steep the 0.5lb of acid malt in the brewing water like you normally would for a specialty grain. At the same time, I’d start heating up 6 gallons of brewing water. 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. First off drop the rice hulls, those were in there for my lautering needs. So this recipe may be a fun way to try something new. To do this with extract requires the use of a little partial mash process. This is for a 6 gallon extract/partial mash batch. Ok enough justification here is the recipe: Not enough to notice as sour, but enough to get the orange to stand out a bit and seem “bright”….if that makes sense. 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 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 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. I wasn’t shooting for a dead-on clone, just a great wheat beer with an orange flavor and aroma to it. So I decided if I could brew something similar to it, I wouldn’t have to buy it. I love the orange background in the beer and last summer I must have bought two cases worth over the summer. I was shooting for something similar to Harpoon’s UFO White. Here is the recipe for my Orange infused wheat beer I brewed this past Friday night.
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