MAKE IT Citraweiss

Here’s a fun pilot recipe that Hardywood Park’s Patrick Murtaugh and Eric Mckay brewed and shared with us. It’s a great summertime beer that marries the refreshing nature of a Bavarian weissbier with the tropical/citrus aromatics of an American IPA.

ALL-GRAIN Batch size:

gallons (19

Brewhouse efficiency: Attenuation: OG: FG: IBUS: ABV:

1.06 1.01 50 6.5% 6 gallons (22.7 liters) liters) knockout 75% 80% boil/5

MALT/GRAIN BILL 5.5 lb (2.5 kg) White wheat malt 3.5 lb (1.6 kg) Pilsner malt 1.2 lb (544 g) Torrified wheat 0.4 lb (181 g) Weyermann Caramunich III

HOPS & ADDITIONS SCHEDULE 2.5 oz (71 g) Tettnang at 60 minutes 0.5 oz (14 g) Citra at 10 minutes 0.5 oz (14 g) Citra at 5 minutes 0.5 lb (227 g) corn sugar at 5 minutes 1.25 oz (35 g) Citra at 0 minutes 1.25 oz (35 g) Citra at dry hop

YEAST Traditional Hefeweizen yeast such as White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068

DIRECTIONS Add 6 grams gypsum and 1 gram calcium carbonate to 4 gallons (15 liters) mash water.

Step mash 126°F (52°C) for 15 minutes 144°F (62°C) for 20 minutes 161°F (72°C) for 40 minutes 168°F (76°C) until mash out

If you do a single-infusion mash instead of a step mash, mash for 60 minutes at 155°F (68°C).

Boil for 60 minutes, following the schedule for hops and additions. Ferment at 72°F (22°C) until final gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Cold crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2.

Above » Kate Lee collects wild yeast cultures along Tuckahoe Creek at the future Hardywood Park brewery site in Goochland County. Right » Brewing Hardywood Smoked Doppelbock with Virginia-grown barley smoked with applewood and cherrywood.