scinerd3000

Recipes 

what do you think? This is the first recipe i ever formulated and im trying for a wheat beer with good flavor and fruity/slightly spicy overtones,....please comment away!

Wyeast 3068 Weihnstephan

5.5# Red Wheat Malt (7 L)
4# Belgium Pilsner (2 L)
2# Vienna Malt(4L)

11.5 LBS grain bill

1 oz Hallertau 4.75%AA @ 60 mins
.5 oz Hallertau @ 30 mins
.5oz Cascade 5.5%AA @ 10 mins
.25oz Cascade @ 5 min

estimated IBU via Promash is 26.4
Estimated SG is 1.058

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Redweasel

Recipes 

Other than the Cascades it looks like a nice tasy Hefe! What temps are you going to ferment at?

scinerd3000

Recipes 

probably around 70....i dont have any way to control temp but this yeast works well from temperature Range: 64-75° F (18-24° C).
what would you recomend over the cascade? i figured it might have been out of wack with a hefe but i want a good balanced beer with a good mix of fruity flavors and a good nose. what do you think of saaz hops?

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aryiman

Recipes 

what if you switched the cascade to the bittering and the Hallertau for the aroma hops?

Redweasel

Recipes 

Just my opinion, but I'd drop the 30 min and the Cascades all together and use the half ounce of Hallertau at flame-out. At 70 you will have some nice banana going on.

Saaz are nice but you don't want a whole lot of hops with a Hefe.

Hoosierbrewer

Recipes 

I have used corriander in the past in an Oberon Clone. I am bummed I forgot it in my American Wheat in the primary now. It would add a little more spice and my go well with the banana flavor from the yeast.

FishinDave07

Recipes 

Right on . I tested this by splitting a 5 gallon batch in half and fermented one cold (62 F) and one hot (about 74-76). I personally prefer the banana smell/flavor over the cold ferment. I think that by fermenting cold it inhibited the banana...but hell, what do i know .

Redweasel

Recipes 

Colder fermentation will bring out more clove.

scinerd3000

Recipes 

i like the idea of adding some spices...never worked with coriander...how do you add it and when? during boil or right into the carboy?

would it be unheard of to add a few raisins to the caboy during fermentation? i have done meads and they impart interesting flavors and i figure maybe they would cary over.

EDIT: nevermind the addition of the spices. The yeast im using should bring some interesting notes to the beer so i want those to come out in full force. I can always adjust for the second batch

if i did that i would have only around 17 IBU's instead of 25 and i think it would be too malty. im not going for a traditional Hefe i just want it to taste good. what about 1 oz at 60 and an .5oz at about ten minutes to?

ive been looking at this for a general idea...

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scinerd3000

Recipes 

so this is what im getting now......

Wyeast 3068 Weihnstephan

5.5# Red Wheat Malt (7 L)
4# Belgium Pilsner (2 L)
2# Vienna Malt(4L)
.5# rice hulls (prevent stuck mash)

11.5 LBS grain bill

1 oz Hallertau 4.75%AA @ 40 mins (14.65 IBU's)
.5 oz Hallertau @ 2 mins (1 IBU)


estimated IBU via Promash is 15.65
Estimated SG is 1.058

aparently IBU's for a Weizen should be between 8 and 15 so i decided to drop my first hop addition to 40 minutes and get rid of the cascade hops. Ill throw a half oz of the Hallertauer or Hallertau (not sure of the difference) in right before flame out for a bit of extra nose. Starting gravity is about 5-10 pts too high for this category also so maybe ill drop the Vienna malt to 1.5# instead.

THANKS FOR ALL THE HELP- KEEP It COMING

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