original recipe & need advice on yeast

rtockst · 11-05-2009, 02:20 AM

I just thought up this recipe last time i was at the hb store. I was going to use safale wb06 but I thought maybe an abbey yeast would work out better. just let me know what you think....

6.6 lbs muntons wheat LME
1 lb muntons dark DME
1lb belgian biscuit
some belgian candi sugar.... how much should i use?
hallertau
willamette

I haven't decided the hop schedule yet, but I figured I would have it come out around 20 ibu's

Parker36 · 11-05-2009, 02:27 AM

What about a Belgian wit strain?

rtockst · 11-05-2009, 02:51 AM

Quote:

Originally Posted by Parker36

What about a Belgian wit strain?

That is an interesting idea. How do you think it would turn out though? I don't plan on adding the orange peel & coriander generally used in wits

Parker36 · 11-05-2009, 02:56 AM

It would mostly depend on what temp you fermented at. If you used a Belgian wit strain, I would ferment on the cooler side (mid 60s) to get it nice and clean. If you like the fruitiness, you could always add an orange slice at serving ala Blue Moon.

I'm also partial to fermenting Hefes on the warmer side (low to mid 70s) to really get the clove and banana nose out of it.

rtockst · 11-05-2009, 03:13 AM

my original thought was to do a dunkelweizen. but I didn't have a recipe so I just winged it and decided to make it interesting w the candi sugar and the biscuit.