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Summer Breeze - Fruit Beer - 2007 National Homebrew Competition Winner
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INGREDIENTS
For 10 Gallons (38 L)
10.0 lb (4.5 kg) Briess wheat malt
8.5 lb (3.86 kg) pale malt
2.0 lb (0.9 kg) Briess dextrin malt
1.25 oz (35 g) Cascade whole hops, 7.8% a.a. (60 min.)
0.75 oz (35 g) Cascade whole hops, 7.8% a.a. (20 min.)
White Labs WLP 320 American Hefeweizen ale yeast starter (3 vials)
0.5 lb rice hulls (in sparge)
Irish moss to clarify (1 Tb)
LD Carlson ammonium phosphate yeast nutrient (4 tsp)
SPECIFICATIONS
Original Gravity: 1.046
Final Gravity: 1.012
ABV: 4.46%
DIRECTIONS
Mash in at 150° F (60° C) and hold for 60 minutes. Use 12 ml of LD Carlson Apricot Flavoring in each 12-ounce bottle, then fill with counter pressure bottle filler.
Primary fermentation for 8 days at 68° F (20° C) in steel.
Forced CO2 to carbonate (2.85 vol).
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