Harley's Honey-Lemon Wheat
Source: Gavin Bruehyachlovich
Recipe added: 02/28/00
This batch had a very aggressive fermentation, and I blew 2 air-locks before it slowed down. All was okay though and this beer turned out wonderfully. It it great after a week or two in the bottle. I used 1 oz. of lemon extract but I have used as much as two in a previous batch. This is a great beer for spring, I hope I still have some left by the time the weather warms up. If not I guess I'll make another. Happy brewing, I hope you enjoy it as much as we do!!!!!
Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.076
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 10 Days
- 4 lbs. Alexanderís Wheat Extract Syrup
- 2 lbs. Muntonís Dry Wheat Extract
- 2.5 lbs. Clover Honey
- 1.5 oz. Hallertauer hops (for bittering)
- 0.5 oz. Hallertauer hops (for finishing)
- 6 whole lemons, juiced
- 1 pkg. Coopers Dry Ale yeast
- 1 oz. pure lemon extract (added to taste at bottling)
- 3/4 CUP corn sugar (for bottling)
Boil all extracts and 1.5 oz. Hallertauer hops for 60 minutes. Add honey for last 15 minutes of boil. Add 0.5 oz. Hallertauer hops for final 3 minutes of boil. Remove from heat and when wort has cooled to 190 degrees F add juice from 6 whole lemons. Cool wort and top of with spring water to the 5 gallon mark. Pitch yeast when wort is bellow 75 degrees F. Primary ferment for 4 days and rack to secondary for another 10. Bottle with 3/4 CUP corn sugar and pure lemon extract (make sure it does not have any preservatives)to taste.
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