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Hefeweizen Feedback Needed
I came up with this recipe tonight and am looking for any feedback. The feedback on the Belgian Blonde was priceless, so anything people can provide would be appreciated:
3.9 lbs. Alexanders Wheat Liquid
2.1 lbs. Alexanders Pale Liquid
(this is the equivalent of Northern Brewer's 6 lb liquid wheat malt)
1 lbs. White Wheat Malt
1 lbs. Torrified Wheat
.25 lbs. Midwest Wheat Malt
.25 lbs. Pacific Northwest Wheat
1.5 oz. Saaz (Pellets, 4 %AA) boiled 60 min.
.5 oz. Saaz (Pellets, 4 %AA) boiled 40 min.
1 oz. Saaz (Pellets, 4 %AA) boiled 15 min.
1 ounces coriander
1 ounces ginger
Yeast : White Labs WLP300 Hefewizen
Expected OG - 1.053
Expected FG - 1.013
Bitterness - 28.3 IBU (based on a 2 gallon boil)
Color - 6.32 SRM
I am thinking adding some Irish Moss would be good to do with all the wheat malt added.
That looks like a pretty good American wheat recipe. That's quite the diverse wheat lineup you have there. Should give you a nice full body with a creamy aromatic head on it.
I boiled an ounce and a half of crushed coriander for ten minutes in a wit that I did and the flavor was a bit too intense. I think it will add a nice zest used sparingly. Same with the ginger.
Well, I modified the recipe pretty significantly, mainly because my LHBS didn't have all the specialty wheat grains.
1.25 # Durst Wheat
1 # Torrified Wheat
.5 # Flaked Barley
6 # Wheat Liquid Extract (65% wheat, 35% barley)
1.5 oz Saaz (3.8% AA) @ 60
.5 oz Saaz @ 40
1 oz Saaz @ 15
1 oz coriander
1 oz ginger
White Labs WLP320 American Hefeweizen
OG - 1.054
FG - 1.013
26.8 IBU
Ha, yea, that's quite the wheat malt selection! I usually don't put more than a pound of wheat malt into an extract wheat/hefe beer, but more should be fine. Don't see why it would hurt, maybe it will add some kind of complexity.
I wouldn't even bother with the irish moss. You're not going for a clear beer and it's going to be cloudy, even if you do use it.
Looks like a good recipe though.
DT
Yeah, I ditched the Irish Moss as well. I figured this beer should be cloudy based on its style.
Glad you saw that. The non-flocculating yeast ONLY adds haze, not flavor. I happen to like it. This is one of those special effects I have talked about.
I ALWAYS make my hefeweizen/wheat beers with a non/low flocculating yeast.
As usual, be careful with the yeast strains that give off banana & clove esters. It isn't for everybody.
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