davebl

Recipes 

Hey Guys,

I recently got a Spiced Wheat kit in from AHS. I'm kinda not feeling the spiced wheat anymore and was wandering how this would be if I modified it to a Peach Wheat.

Do a partial mash with:
1.5 lbs White Wheat
.5 lbs Carapils
1.25 lbs 2 Row

Then 4 lbs Wheat extract

1.5 oz Mt hood, to bitter, and .5 oz for aroma.

I'd like to ferment this out and then add peach flavoring when I go to bottle.

Does this sound like the flavors would balance?

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My RIMS Brewery Build Project

Planning:

Primary: Sam Smith Oatmeal Stout

Secondary: Centennial IPA (Dry Hopping)

Kegged: Oberon Clone, Kona Fire Rock APA, Northern English Brown, Centennial Blond

homebrewer_99

Recipes 

Uh, where's the spices? I don't see any.

What yeast are you planning on using?

__________________
HB Bill

davebl

Recipes 

Yea I wanted to omit the spices all together (orange peel and coriander).... that was the modified part. Forgot to add that.

I am using white labs american hefe yeast. I made a bavarian hefe batch before with the wyeast Weihenstephan. It was really banana-ish, almost overpowering (and I even tried to ferment at lower temps to reduce that). I'm hoping to avoid that this time.

__________________
My RIMS Brewery Build Project

Planning:

Primary: Sam Smith Oatmeal Stout

Secondary: Centennial IPA (Dry Hopping)

Kegged: Oberon Clone, Kona Fire Rock APA, Northern English Brown, Centennial Blond

homebrewer_99

Recipes 

With the coriander and orange peel that's a Belgium Wit, aka Hoegaarden/Blue Moon.

ASAIAC, there's no such animal as an American Hefe (hefe means yeast in German) Yeast. What you're talking about is an American Wheat.

I see nothing wrong with your recipe.

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HB Bill