Harley's Honey-Lemon Wheat

Source: Gavin Bruehyachlovich
Recipe added: 02/28/00
Email: 43g@mail.burgoyne.com

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!!!!!

Specifics

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

Ingredients:

4 lbs. Alexander’s Wheat Extract Syrup
2 lbs. Munton’s 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)

Procedure:

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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