Homebrew recipe – Not quite Hefeweizen

I brewed something pretty similar to this last year, and whilst the flavor, mouthfeel and clarity turned out great, I wished I’d gone a little heavier on the adjuncts (crushed coriander seed and orange peel) and it could have benefited from a little more carbonation.

This time around I fixed those issues, and it worked out. The extra carbonation gives this a luxurious creamy head. The flaked oats help to create a rounded mouthfeel, and the citrus and spice of the adjuncts contribute to a full palate experience. Columbus hops perfectly compliment these, with rich and dark licorice notes. It drinks very much like a Hefeweizen all round, but with oats instead of wheat.

Recipe below, for 5 gallons:

FOR THE MASH
9 lb 2-row pale malt
10 oz Carapils
10 oz oats
mash at 153F for one hour

FOR THE BOIL
columbus pellets 0.8 oz @ start
cascade hop pellets 0.4 oz @ 30 min
Finings @ 15 min
columbus pellets 0.4 @ 10 min
orange peel 28g @ 10 min
coriander seed 24g @ 10 min
columbus pellets 0.4 @ 5 min
centennial flowers 0.8 oz @ end

Ferment for two weeks at 63F using Safale 33 dry yeast.
Bottle condition for 4 weeks.

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