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

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: gfhomebrewing.blogspot.com