It’s a rather odd beer. Exactly what type of wheat beer were they aiming for? The coriander is very much Witbier rather than Weizen. And using lager yeast to ferment it is very much against the Reinheitsgebot, which only allows wheat in top-fermenting beer. On the other hand, it’s fermented warm, despite using lager yeast. I’m confused.
The grist is pretty simple, just lager and wheat malt. With slightly more of the former. So, sort of Reinheitsgebot. Except for the lager yeast, obviously.
Half of the coriander was added to the kettle, the other half to the hop back. Not sure why there were the two additions. Interestingly, there was only one hop addition, at the start of the boil. A single type of English hops was used.
| 1996 Youngs Wheat Beer | ||
| lager malt | 4.75 lb | 52.72% |
| wheat malt | 4.25 lb | 47.17% |
| ground coriander | 0.01 lb | 0.11% |
| Fuggles 67 min | 1.125 oz | |
| OG | 1041 | |
| FG | 1007 | |
| ABV | 4.50 | |
| Apparent attenuation | 82.93% | |
| IBU | 15 | |
| SRM | 2.9 | |
| Mash at | 149º F | |
| Sparge at | 163º F | |
| Boil time | 67 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 2042 Danish lager | |
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