Vienna/Wheat/Pale

Beer Recipes
1

Going for something between an american wheat and an APA. Thinking about using vienna to change it up a bit…

Rough recipe:
50% Vienna
50% Wheat
14 g Columbus 20 min
21 g Columbus 10 min
21 g Columbus 5 min
28 g orange zest 5 min
28 g Columbus 0 min or dry hop?

OG 1.053
IBU ~35
US05 yeast

Any thoughts?

2

Personally I’d move the 5 min hops to flame out. Aside from that looks good.

3

Thanks!

So you think I should do a flameout addition and dry hop or just double up the flameout addition?

4

I prefer a flameout addition and dry-hop in my pales/IPA’s.

5

Ok that does seem like a good plan. Now I just need to find time to brew this…

6

I’d also move the orange to flame out. There’s no need to boil the essential oils in the zest and the heat at flame out is still hot enough to pasteurize it.

7

Got ya. I have always done zest additions with 5 min remaining with good results so never thought about changing it. Thanks for the advice.

8

Ok so below was the recipe I was planning to do until I realized I only have 2 oz of Columbus

Amt Name Type # %/IBU
5 lbs Vienna Malt (Briess) (3.5 SRM) Grain 1 50.0 %
5 lbs Wheat - White Malt (Briess) (2.5 SRM) Grain 2 50.0 %
14.00 g Columbus (Tomahawk) [13.30 %] - Boil 20.0 min Hop 3 12.6 IBUs
21.00 g Columbus (Tomahawk) [13.30 %] - Boil 10.0 min Hop 4 11.3 IBUs
28.00 g Columbus (Tomahawk) [13.30 %] - Boil 5.0 min Hop 5 8.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -
28.00 g Columbus (Tomahawk) [13.30 %] - Dry Hop 7.0 Days Hop 7 0.0 IBUs

I was thinking about replacing the 20 and 10 minute additions with something else. Any thoughts on using Bravo?

My other options are Amarillo, Centennial, & Cascade. I was really hoping to do an all columbus beer but may need to shift gears. Any feedback or ideas would be appreciated.

9

If you want all-Columbus for your late adds, I’d do 1/2 ounce at 15 minutes, 1/2 ounce at flameout, then use a small 60-minute addition of Bravo to bring up your total IBU’s to your target range. Otherwise, any of the Cent/Amarillo/Cascade will work damn well with the Columbus and orange peel. Really, you literally can’t go wrong with any combo of those.

10

Great thanks! I will probably go with your suggestion of adding a bit of Bravo as a normal 60 minute addition to get me just above 30 IBUs. I haven’t decided if I am going to do the orange zest or not but I am hoping it will be good either way.

11

Ok I bought another oz of Columbus so I should be all set.

One more question. I bought some sweet orange peel. Should I throw that in at flameout?

12

This beer has been carbing in the keg for a few days and I had a quick taste yesterday. Damn it is overly bitter and pungent. There is no malt character for the hops to hide behind and it is in your face, almost lip puckering bitterness. My efficiency was very bad for this batch so my OG was only 1.043 with 33 IBUs. I had no idea that 33 IBUs could be so over the top. Not sure this beer will be very drinkable unless it mellows a lot in a couple of weeks. Now I know what all columbus can do in a light bodied low OG beer.

Hop schedule ended up at
7 g Columbus 60 min
14 g Columbus 20 min
14 g Columbus 10 min
14 g sweet orange peel 5 min
21 g Columbus 0 min
28 g Columbus dry hop

13

Keep in mind, for future batches, that orange peel in the boil will give some bitterness. Also, it’s still early, let the beer clear completely before you start drinking it. Yeast in suspension will give the beer some extra “bite.” Using gelatin, isinglass, etc. will speed the process.