ryaned82
Member
I'm looking to brew an American Wheat slash "American Hefeweizen". My parents are coming down to hang with my family and they both like the Bert Grant style beers, Pyramid, Widmer, ect that come from the Pacific Northwest. Any hoots, this is what I got so far to get "in the neighborhood" as I'm NOT looking to clone anyone of the above beers directly. I do want to aim for a little haziness to it and yes I regret to say I will probably be putting some lemons in the pitchers I pour. Its how they roll!
Here's my vision so far:
5# WHEAT DME
1# Light DME (for coloring)
1# Honey malt grains
1/2# Cara-vienna
1/2# Munich
**undecided on hops** help with this please
maybe 1oz Hallertau and 1oz Saaz?
Yeast I am thinking about going with Nottingham dry as I used it for some Apricot Ale I made one time and it worked out like a champ in the fermenter. I'm open to any and all suggestions/help though. As far as the honey malt goes I've never used it but I have used a pound of honey the last five minutes or after boil has just completed before. Which option is better or should I throw out the honey idea altogether?
Here's my vision so far:
5# WHEAT DME
1# Light DME (for coloring)
1# Honey malt grains
1/2# Cara-vienna
1/2# Munich
**undecided on hops** help with this please
maybe 1oz Hallertau and 1oz Saaz?
Yeast I am thinking about going with Nottingham dry as I used it for some Apricot Ale I made one time and it worked out like a champ in the fermenter. I'm open to any and all suggestions/help though. As far as the honey malt goes I've never used it but I have used a pound of honey the last five minutes or after boil has just completed before. Which option is better or should I throw out the honey idea altogether?