Pelican Pub & Brewery’s Heiferweizen clone

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.008 IBU = 20  ABV = 5%

Ingredients

3.75 lbs. (1.7 kg) Pilsener malt
3.75 lbs. (1.7 kg) red wheat malt
1 lb. (0.45 kg) flaked barley
1 lb. (0.45 kg) flaked red wheat
1.2 AAU Sterling hops (bittering) (0.18 oz. at 7% alpha acid)
2.5 AAU Sterling hops (flavor) (0.35 oz. at 7% alpha acid)
4.2 AAU Sterling hops (aroma) (0.60 oz. at 7% alpha acid)
0.5 oz. (14 g) coriander seed (0 min.)
1.25 oz. (35 g) fresh orange zest (0 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
0.75 cup corn sugar (if priming)

Step by Step

You want to mash this beer with a water ratio of 1.25 quarts of water per pound of grain (2.6 L/kg). Mash at 152 °F (67 °C) for 90 minutes. It should still attenuate very well, even with a higher mash temperature than the Kiwanda Cream Ale. Boil the wort for 90 minutes. Boil the first hop addition for the last 60 minutes; boil the next hops for the last 30 minutes. Add the final hops, coriander and orange at knock-out. Give the wort a long stir to create a whirlpool and let settle for 15 minutes. Cool the wort, aerate and pitch yeast. Ferment at 68 °F (20 °C) for one week, then rack to secondary. Bottle after one week with three-quarters cup of corn sugar.