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Old 06-10-2009, 05:50 AM   #1
akaryrye
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Default hoppy hefeweizen

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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Old 06-10-2009, 12:19 PM   #2
Edcculus
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I've never tried it. Everything I've ever heard is that hop flavor and aroma do not jive well with Hefeweizen esters.

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Old 06-10-2009, 01:37 PM   #3
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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.

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Old 06-10-2009, 03:00 PM   #4
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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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Old 06-24-2009, 06:30 AM   #5
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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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Old 06-24-2009, 12:27 PM   #6
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My hefeweizen gets .5 oz of Saaz at knockout, works perfectly.

YMMV, of course.

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Old 06-24-2009, 12:46 PM   #7
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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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Old 06-24-2009, 07:54 PM   #8
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Quote:
Originally Posted by Edcculus View Post
I've never tried it. Everything I've ever heard is that hop flavor and aroma do not jive well with Hefeweizen esters.
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.
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Old 06-24-2009, 08:35 PM   #9
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Which hefe yeast?

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Old 06-24-2009, 11:00 PM   #10
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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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