Later this week, I want to brew an American wheat ale for easy summer drinking. My goals are to create something tasty and play with Lemondrop hops. I've put together a draft recipe, and was wondering if anyone had feedback or suggestions.
LEMON WHEAT ALE -- DRAFT RECIPE
4.5 lb. 2-row malt
4 lb. white wheat malt
0.3 oz. Warrior hop pellets (15.5% alpha), 60 minute boil
1 oz. Lemondrop hop pellets (6.2% alpha), 5 minute boil
1 oz. Lemondrop hop pellets (6.2% alpha), dry-hop in keg
- 152 degree infusion mash, batch sparge
- Current parameters work out to 1.045 s.g., 1.011 s.g., 23 IBU, 4 SRM, 4.3% abv
A few constraints/comments:
- I batch sparge, and don't have much interest in doing various temperature rests
- I want to keep the focus on Lemondrop hops, because I haven't brewed with them before
- I plan on using WLP320 (American Hefeweizen Ale)
- For this batch, I don't particularly care about BJCP guidelines (although I don't object to them, either)
- I'd like to keep this in the sessionable range (<5% certainly, <4.5% if possible)
And a few questions:
- For those who have experience with Lemondrop hops, is it worth bolstering the citrus with some lemon extract? (I have a decent bit of homemade extract)
- I have been going back on forth on whether to use flaked wheat for some portion of the grain bill in place of wheat malt.
- 2-row or pilsner malt? I have both on hand.
- Other grains or hops I should consider? I have a decent stash, but also don't want to cover up the Lemondrop (part of my goal, of course, is to learn what that variety is like).