pa-in-utah

Recipes 

I love aroma hops and I love Hefeweizen. I know traditionally hefe's are low in IBU's and normally use bittering hops only.

How do you think a hefe would be with extra hops at flameout and then steeped OR dry hopped in a secondary?

Trying to combine two of my favorite things.......

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Pa-in-Utah
John Henry Brewing Co.
Clinton, Utah

Primary: "Holiday Hooch"... Apfelwein spiced with Cinnamon and brown sugar.
Secondary 1: German Wheat
Secondary 2: Nuttin'
Bottled: Hefe (002), Belgian Honey Ale (003), Arrogant Ale (005), Schwheat Honey Wheat (006), "J&R" Cream Ale (007), Apfelwein (008), The Dogs Bollocks English Ale (009), Cinn-Nilla Spice Ale (010), Apple-Berry Apfelwein (011)
On Deck: German Kolsch

the_bird

Recipes 

It wouldn't be a hefe...

I think you'd end up overpowering the banan/clove/yeast flavor and aroma that makes a hefe a hefe. I've had "hoppy hefes" before, and they're really more of an American Wheat than anything else. All the hefe character was lost - that's a pretty delicate flavor.

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Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob

homebrewer_99

Recipes 

If it's a German-style HW I wouldn't touch it. American-style...go for it.

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HB Bill