It turned out pretty good! The honey is pretty subtle, but there. I think next time I'll use more honey, maybe 2 lbs max.
I'm curious about my hop choice for the bittering addition. I had to use German Magnum at 13% AA because that's what I had laying around. There is definitely a little bit of bitterness and I can't tell if it's the Rye or if it's because I used such a high alpha acid hop?
BeerSmith says my IBU's are pretty much right in the middle for an American Wheat or Rye beer. I know usually people would probably use a lower alpha acid hop than I used.
So I guess my question is: if you get 15 or so IBU's from an ounce of lower AA hops is it the same as 15 IBU's from a 1/2 ounce of higher AA hops?
717 Studios, LLC
- Design that doesn't suck
- My blog on brewing, design, photography, business, sports and more
Primary 1: Maple Molasses Marzen
Primary 2: Toasted Chocolate Porter
Primary 3: Cherry Chocolate Porter
Secondary 1: Maple Molasses Ale
On Deck 1: Espresso Stout (Uganda)
On Deck 1: Espresso Stout (Brazil)
On Deck 2: Cherry Weizen
On Deck 2: Cherry Lambic