Name: Tapastres Jack’s Abby Citrus Wave Recipe
Cook time: 48 h
Total time: 48 h
Yield: 48 servings
Ingredients: 5 lbs Pilsner malt (base pale); 4 lbs Wheat malt (raw or malted wheat); 0.5 lbs Carahell or light crystal malt (for light sweetness and body); 0.5 lbs Flaked oats (for mouthfeel, optional); 0.5 oz Hallertau or Saaz hops (bittering, 4% AA); 0.5 oz Hallertau or Saaz hops (aroma/finish, 3% AA); 1 packet German lager yeast (e.g., Wyeast 2124/White Labs WLP830) or clean lager strain; 1 tsp Yeast nutrient (optional); 2 whole Fresh lemons (zest only); 2 whole Fresh limes (zest only); 2 whole Fresh oranges (zest only, preferably sweet navel); 4 oz Fresh orange juice (optional for slight sweetness, late-add); 0.5 tsp Citric acid (for brightness and stability, optional); 6 gal Brew water (adjusted to a balanced mash profile; target 10-50 ppm sulfate/chloride ratio ~1:1); 4 oz Priming sugar (corn sugar / dextrose) for bottling; 0.25 tablet Campden tablet (optional, if using fresh citrus to reduce microbes)

Modelo

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A wheat lager brewed with lemon, lime, and orange. Inspired by the Radler, Citrus Wave balances bright citrus with the mellow, rounded flavors of wheat in every sip.

Heat approximately 3.5 gallons (adjust for losses) of brew water to strike temperature targeting a mash temperature of 152°F (67°C). Account for grain thermal mass when calculating strike temp.

Heat Strike Water

Add crushed Pilsner malt, wheat malt, Carahell, and flaked oats to the strike water. Hold at 152°F (67°C) for 60 minutes to produce a medium-dry malt profile with good body from the wheat.

Mash In

Raise mash to 168°F (76°C) for 10 minutes (mash out), then sparge with enough water to collect ~6.5 gallons of wort in the boil kettle (accounting for evaporation and losses).

Mash Out and Sparge

Bring wort to a vigorous boil for 60 minutes. At 60 minutes remaining (boil start) add 0.5 oz of Hallertau/Saaz hops for bittering. No late hop additions are required for a lager style; reserve the 0.5 oz aroma hops to add with 5 minutes left in the boil.

Boil

With 5 minutes left in the boil, add the remaining 0.5 oz Hallertau/Saaz hops. Also, if using citric acid for stability/brightness, add 1/2 tsp dissolved in a small amount of wort at this time to sanitize and disperse.

Late Hop Addition

At flameout, cool the wort quickly to ~50-55°F (10-13°C) using a wort chiller to reduce the risk of infection and to prepare for lager yeast pitch. If you plan a warm fermentation with a clean ale yeast for simplicity, cool to 65°F (18°C) instead (see yeast choice).

Chill Wort

Wash all citrus thoroughly. Using a microplane or zester, remove only the colored zest (avoid the bitter white pith) from 2 lemons, 2 limes, and 2 oranges. Collect zests in a sanitized bowl. If desired, lightly pasteurize the zest by placing in a small amount of boiling water for 30 seconds and then cooling, or sanitize with a small Campden tablet solution (follow Campden directions) if you are concerned about microbes.

Prepare Citrus Zests

If you will add the 4 oz fresh orange juice for added juiciness, pasteurize it by heating to 165°F (74°C) for 15 seconds then cooling quickly, or add 1/4 Campden tablet per gallon equivalent and wait 24 hours before addition to reduce microbial risk. Alternatively, omit fresh juice and rely on zest and citric acid for flavor.

Sanitize Fresh Juice (optional)

Decide whether to add citrus zest to primary fermentation (for more integrated, ferment-driven citrus) or to secondary/conditioning (for more pronounced fresh aroma). For a bright, fresh citrus aroma, add sanitized zests to secondary/conditioning after primary fermentation is mostly complete (final gravity within ~0.010 of expected). If adding to primary, add at the end of active fermentation to preserve aroma (48–72 hours after pitching). Typical addition: all prepared zests added at once. If using fresh orange juice, add 2 oz to secondary at same time as zest and reserve 2 oz for bottling for slight sweetness.

Add Zest to Primary or Secondary

Transfer chilled wort to a sanitized fermenter and aerate well (oxygenate to ~8–10 ppm for a clean lager fermentation). Pitch the German lager yeast (or clean ale strain) at recommended cell count. If using lager yeast, ferment at 50°F (10°C) for primary fermentation until activity subsides (~7–14 days depending on pitch and temps). If using an ale strain for simplicity, ferment at 64–68°F (18–20°C) for ~7 days.

Pitch Yeast

If using a lager yeast: after gravity is stable and ~1–2 points above expected FG, raise temperature to 60–62°F (15–17°C) for 2–3 days to encourage diacetyl cleanup, then begin a slow cool to near-freezing (34–38°F / 1–3°C) and condition for 2–4 weeks to clear and refine flavors.

Diacetyl Rest and Cold Crash (for lager)

If you chose to add zest/juice to secondary: rack beer off yeast cake into a sanitized secondary and add the sanitized citrus zest and (optional) 2–4 oz pasteurized orange juice. Condition for 3–7 days at fermentation temperature to extract fresh oils/aroma but avoid long contact (longer contact can extract pithy bitterness). After desired aroma is achieved, cold crash to clarify.

Secondary Conditioning with Citrus

Cold crash for 48–72 hours to drop out hop and grain particulates and any citrus solids. Rack carefully to packaging vessel to avoid trub/citrus particulates.

Final Clarification

If bottling: dissolve 4 oz (by weight) of priming sugar in 1 cup boiling water, cool, and add to bottling bucket. Rack beer onto priming solution and bottle with sanitized caps. Aim for a carbonation level of ~2.5–2.8 volumes CO2 to give a lively, bright mouthfeel (Radler-like). If kegging: force carbonate to ~2.5–2.8 volumes at serving temperature.

Prime and Bottle (or keg)

Allow bottles to condition at room temperature (65–72°F / 18–22°C) for 10–14 days to carbonate, then chill for 24–48 hours before serving. Check carbonation and chill further if necessary.

Conditioning in Bottle

Serve cold (38–45°F / 3–7°C) in a tall lager or weizen glass. Optionally garnish with a thin wheel of orange or lemon for visual effect. The beer should be pale, slightly hazy from wheat with bright citrus aroma and a crisp, rounded malt backbone.

Serving

Pilsner malt (base pale)

Wheat malt (raw or malted wheat)

Carahell or light crystal malt (for light sweetness and body)

Flaked oats (for mouthfeel, optional)

Hallertau or Saaz hops (bittering, 4% AA)

Hallertau or Saaz hops (aroma/finish, 3% AA)

German lager yeast (e.g., Wyeast 2124/White Labs WLP830) or clean lager strain

Yeast nutrient (optional)

Fresh lemons (zest only)

Fresh limes (zest only)

Fresh oranges (zest only, preferably sweet navel)

Fresh orange juice (optional for slight sweetness, late-add)

Citric acid (for brightness and stability, optional)

Brew water (adjusted to a balanced mash profile; target 10-50 ppm sulfate/chloride ratio ~1:1)

Priming sugar (corn sugar / dextrose) for bottling

Campden tablet (optional, if using fresh citrus to reduce microbes)

Jack’s Abby Citrus Wave

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Jack’s Abby Citrus Wave Recipe in just 48h . A wheat lager brewed with lemon, lime, and orange. Inspired by the Radler, Citrus Wave balances bright citrus with the mellow, rounded flavors of wheat in every sip.

Jack’s Abby Citrus Wave Recipe

Descriptors

Tasting Notes

Food Pairings

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