akaryrye

Recipes 

So i brewed my first all grain today and since I have been curious how a hoppy hefeweizen would taste with more aroma hops (had some wlp300 handy), that is what I brewed:

11 gal recipe:
10 Lbs 2row pale malt
10 Lbs wheat malt
2 Oz Hallertau 60min
4 Oz Hallertau flameout

I split the batch in two fermenters, one got the hefeweizen and the other got safale so-5. Ill let you know how it turns out. Oh and they will be fermented at ~62* in a controlled chest freezer.

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Fermenting: 20 gallons of IIPA
Keg/bottle: Tearjerker IPA, Experimental pale ale, crappy tasting ESB, wonderful Belgian pale

Edcculus

Recipes 

I've never tried it. Everything I've ever heard is that hop flavor and aroma do not jive well with Hefeweizen esters.

Hokie

Recipes 

That flameout addition looks like quite a bit of hops. That's enough to brew at least a couple more batches of properly hopped hefeweizen! I also agree with Edcculus, traditionally, there probably aren't any late hop additions in hefeweizens for a reason.

akaryrye

Recipes 

remember this is a 10 gallon batch (well only 5 is getting the hefe yeast). Anyway Ill let you know how it turns out.

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Fermenting: 20 gallons of IIPA
Keg/bottle: Tearjerker IPA, Experimental pale ale, crappy tasting ESB, wonderful Belgian pale

akaryrye

Recipes 

bottled it today, and it tasted excellent. The hops are present, but mild, and the esters from the lower fermentation temps work well in conjuntion. I liked it better than the beer made from the same wort but fermented with S-05 if that says anything.

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Fermenting: 20 gallons of IIPA
Keg/bottle: Tearjerker IPA, Experimental pale ale, crappy tasting ESB, wonderful Belgian pale

flyangler18

Recipes 

My hefeweizen gets .5 oz of Saaz at knockout, works perfectly.

YMMV, of course.

ohiobrewtus

Recipes 

Hey, why not? You may end up liking it better than a more traditional hefe and in the end, all that really matters is if you like it.

Let us know how it turns out.

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snailsongs

Recipes 

There is a local WI beer that is a lot like a cross between a hefe and an APA.....it is late and dry hopped with Amarillo and who know what else, but wheaty and fermented with a "proprietary" hefe strain that creates esters strikingly similar to WLP380....the clovier of the two between 300 and 380. It's one of the only commercial beers I actually keep on hand.

Oxymoron

Recipes 

Which hefe yeast?

Hawgbranch

Recipes 

I would love to hear how this turns out. I have been looking for a Hoppy Amber Wheat recipe. There doesnt seem to be a lot of those around.....

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North Doyle Brewing

Carboy 1: Chico's Pale Ale
Carboy 2: Racer 5 Clone