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Old 05-09-2009, 08:30 AM   #1
SMIGS714
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Default Hefeweizen Recipe - what do you think?

Hi, Please let me know what you think about this recipe.
Malt:
3lbs wheat LME (boil)
3lbs wheat LME (knockout)

Hops:
1oz Tettnang, 4.8% (60min)
1oz Czech Saaz, 3.1% (30min)

Adjuncts:
1oz blood orange juice in boil
1oz blood orange peel (secondary)
.5oz grapefruit peel (secondary)

Yeast:
White Labs WL320 - American Hefeweizen Ale

Primary: 10days(65F) Secondary: 4 weeks (60F)

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Old 05-09-2009, 05:09 PM   #2
tagz
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I guess it depends on what you want. First, I would say go with DME and do late extract addition. Otherwise, you'll end up with a pretty dark hefe. Also, I don't know if you want to add orange juice to a boil. I think that might result in some pretty rough flavors. I would pasteurize it and then add it to primary or secondary. Finally make sure you like late hop additions in your hefes. I do, but many don't.

Oh and I like 3068 because it provides awesome flavors and aromas. I let the yeast do most of the talking for this brew.

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Old 05-10-2009, 03:46 AM   #3
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Closer to an American Wit than a Hefe Weizen after you add those adjuncts.

What are you going for because that's not a German-style Hefe Weizen?

IMO, if it's not a German-style Hefe Weizen or a Belgium-style Wit is just a plain old American Wheat, albeit, flavored.

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Old 05-10-2009, 04:41 AM   #4
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Sorry if I messed up the style, I should have called it a wheat beer now that I've thought about it. I went to this brewery in Colorado and they had a wheat beer with blood orange and grapefruit. It was really good. It had a very crisp clean finish with orange/grapefruit fragrance. The color was a bit darker, sort of like cherry wood. Thank you for your suggestions.

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Old 05-11-2009, 12:17 AM   #5
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You didn't mess up the style, too many people a head of you in that line...

Belgium Wits (their wheat beers) contain orange peel, but it's the yeast that gives the beer its flavor. The orange is on top.

I'm just a stickler for things like "American Hefe Weizen", because it's really an "American Wheat" or a "German Hefe Weizen". The Germans will never say an "American Weizen" and we don't say a "Deutches Wheat Beer".

I'd probably label it as an American Citrus Wheat...but that's me.

Even "Tropical Wheat" works for me. (No 'nanner though)

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