Clear, slightly malty with a hint of orange and coriander, light tasting, refreshing. Finishes with a touch of bitterness. BUT I added way too much Chocolate Malt... the beer is brown.
ingredients
3.5 lbs. Pils Malt
3.5 lbs. Wheat Malt
8 oz. 60L Crystal Malt
2 oz Chocolate Malt
5.1 AAU Hallertauer Pellets (60 minutes)
1 AAU Hallertauer Pellets (10 minutes)
1 AAU Hallertauer Pellets (2 minutes)
1/2 oz. Crushed Coriander (15 minutes)
1/2 oz. Crushed Coriander (5 minutes)
Zest from 4 oranges (5 minutes)
German Lager Yeast
method-infusion
Mash-in 2.5 gallons of 132 degree water, for a 122 degree protein rest. Hold 30 minutes.
Raise to 152, and hold for 2 hour starch conversion.
Mash-out at 168 for 15 minutes.
Sparge with 5 1/2 gallons of water.
Boil 90 minutes. Cool, aerate, pitch yeast, ferment at 50 degrees.
After about a week, rack to secondary and hold for about another week.
Keg and lager for several weeks.
O.G. 1.040
F.G. 1.010