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

One of our most popular beers. This light wheat ale starts out with hints of bright citrus and ends with a creamy vanilla finish. Orange Blossom is the perfect relief from the Arizona heat.

Heat ~4.0 gallons of brewing water to 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) when grains are added.

Heat strike water

Add crushed Pale Wheat Malt, Pilsner/2-row Malt, Carapils, and Carahell to the mash tun. Stir thoroughly to avoid dough balls and ensure even temperature. Target mash temperature 152°F (67°C). Hold for 60 minutes.

Perform a mashout by raising temperature to 168°F (76°C) for 10 minutes (optional) to stop enzymatic activity and improve lautering.

Vorlauf until the runoff is clear, then laut er (sparge) with ~2.0 gallons of water heated to 170°F (77°C) collecting enough wort to finish at ~6.0 gallons pre-boil (adjust volumes for your system loss).

Bring collected wort to a rolling boil. Start 60-minute boil timer once boiling begins.

At 60 minutes remaining: add 0.5 oz Saaz hops (bittering). Add 1 tsp Irish moss (or Whirlfloc at 15 minutes remaining) and 1 tsp yeast nutrient with 15 minutes remaining in the boil.

At 10 minutes remaining: add the 0.25 oz aroma hops (optional) to introduce a touch of bright citrus hop character.

At flameout (end of 60-minute boil): turn off heat and add the fresh orange peel (2 oz). Cover the kettle and steep the peel for 10–15 minutes to extract bright citrus oils without extracting excessive bitterness from pith.

Chill the wort quickly to 66–70°F (19–21°C) using an immersion chiller or ice bath to minimize contamination and DMS. Remove orange peel using a sanitized strainer or hop bag if needed.

Transfer chilled wort to sanitized fermenter and top up with pre-boiled, cooled water if necessary to reach 5.0 gallons.

Pitch the wheat ale yeast at target temperature (66–70°F / 19–21°C). Aerate wort well by vigorous splashing or oxygenation (approx. 8–10 ppm O2 if using pure oxygen).

Ferment at 66–70°F (19–21°C) for 5–7 days (active fermentation). Then allow yeast to finish and condition at 64–68°F (18–20°C) for an additional 5–7 days or until final gravity is stable for 2 consecutive days.

Prepare vanilla: split 1 vanilla bean lengthwise and scrape seeds. Add the bean and seeds to a sanitized 8–12 oz jar with a splash of neutral spirit (vodka) and a teaspoon of orange blossom water to extract and sanitize for 48 hours. Alternatively, use 1 tsp food-grade vanilla extract diluted in a small amount of cooled, boiled water.

After primary fermentation slows and gravity is near expected final gravity, add the vanilla-orange blossom infusion (liquid only) to the fermenter. If using vanilla extract, add it and the 1 tbsp orange blossom water directly at this stage. Gently swirl to distribute — avoid introducing oxygen.

Allow the beer to condition on these flavorings for 4–7 days and taste periodically. Aim for a subtle floral orange blossom top note and a gentle creamy vanilla finish; adjust contact time in future batches if stronger/softer flavor is desired.

If bottling: prepare 3.5 oz (100 g) priming sugar by boiling in 1 cup (240 ml) water for 5 minutes and cooling. Add cooled priming solution to sanitized bottling bucket, rack beer onto it to mix gently, and bottle in sanitized bottles. Cap and store at 68–72°F (20–22°C) for 10–14 days to carbonate.

If kegging: force carbonate to ~2.5–2.8 volumes CO2 at recommended pressures and temperatures for your kegging system. Allow 24–72 hours to carbonate, then chill before serving.

Cold condition (lagering-style) for 3–7 days at 40–50°F (4–10°C) if possible to improve clarity and smoothness, though this is optional for a light wheat ale.

Serve chilled (40–50°F / 4–10°C) in a tulip or weizen glass to highlight aromatic orange blossom and creamy vanilla finish. Garnish with a thin orange slice if desired.

Pale Wheat Malt

Pilsner (or 2-row Pale) Malt

Carapils (Dextrine) Malt

Carahell or Light Caramel Malt

Saaz hops (or Hallertau Mittelfrüh substitute) - bittering

Meridian/Citra/amarillo (aroma) - optional small addition for bright citrus note

Fresh orange peel (zest) - preferably navel or Valencia

Orange blossom water (food grade)

Vanilla beans (split) or vanilla extract

Light priming sugar (if bottling)

Wheat ale yeast (e.g., Wyeast 1010 American Wheat or Safale WB-06)

Irish moss (or Whirlfloc) - finings

Yeast nutrient

Brewing water (chlorine-free)

Huss Orange Blossom

Make Huss Orange Blossom Recipe in just 24h . One of our most popular beers. This light wheat ale starts out with hints of bright citrus and ends with a creamy vanilla finish. Orange Blossom is the perfect relief from the Arizona heat.

Huss Orange Blossom

Descriptors

Tasting Notes

Food Pairings

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