Misty Mountain

I wanted to make something like Hoegaarden, but sweeter, with ginger instead of coriander,
and lemon peel rather than orange. Plus plenty of honey (Orange Blossom).
I added the lactose at the end to replace the sweetness lost from the fermentables in the honey.

Brewer:	Robson		Email:	Robstar69@hotmail.com
Beer:	Misty Mountain		Style:	Weizen/Weissbier
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	20 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Boiled tap water
Grain:	1 lb. 0 oz. British crystal 50-60L
Steep:	30 mins.
Boil:	60 minutes	SG 1.038	7 gallons
	1 lb. 1 oz. Light dry malt extract 2 lb. Honey 3 lb. 3 oz. Wheat extract
	2 oz. Peeled & coarsely grated ginger (30 min. boil) 0.5 oz. Dried lemon peel (last 5 mins.) DO NOT BOIL THE HONEY. I heated it seperately, in solution, for 2 hours at 176°F. Add to primary after 5 days, retaining exactly one quarter for carbonation.
Hops:	1.5 oz. Saaz (3.75% AA, 60 min.)
Yeast:	Wyeast 3638 Bavarian Wheat Beer Yeast
Log:	12 days primary (one week with the honey) 10 days secondary
Carbonation:	0.5 lb Honey (retained as above) 0.5 lb Lactose dissolved in boiling water
Tasting:	A little light in body. The lactose helped with this a little, and was excellent in replacing some lost sweetness. Otherwise the honey, ginger and lemon add a delicious and subtle flavour profile. Just what I'd hoped for, and it kept improving for several months.

Recipe posted 04/30/02.