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Old 05-20-2010, 06:04 PM   #1
kinkothecarp
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Default What do you think of this Imperial Hefeweizen Recipe?

12lbs Wheat Liquid Extract
4oz Caramel/Crystal Malt - 40L

boil 60 mins 1.25 Zeus

Pitched onto Weihenstephan Weizen yeast cake from previous Hefewiezen Fermentation

8.8% ABV
28.0 IBU

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Old 05-20-2010, 07:12 PM   #2
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Somebody who does a lot of extract brewing needs to chime in here, but from what I recall...Extracts tend to finish with a higher FG than if you were to mash the grain yourself. For a beer that big, I would mash really long and low to get a more fermentable wort. With extract, you're stuck with whatever temperature the manufacturers mashed at (154°?). An all extract brew that big will end up finishing high and be cloyingly sweet. My suggestion would be to cut out a few pounds of the extract and replace with table sugar. That should dry it out some.

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Old 05-21-2010, 04:55 PM   #3
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Meh, kind of yes and no. You'll probably get 70 - 75% attenuation if the fermentation doesn't get stuck.

I did a barleywine with 10lbs of DME. The fermentation did get stuck around 60% and I had to repitch. Repitching a starter on mine resulted in 80% attenuation.

Some honey to help dry it out and lighten the body might help it to not get stuck and keep it from taking on a wheat bock like character.

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Dear recipe writer: we both know when you say "use four cloves of garlic" you really mean "use a head of garlic."

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Old 05-21-2010, 05:51 PM   #4
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There's a name for that style, and it doesn't start with "Imperial."
http://www.bjcp.org/2008styles/style15.php#1c

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Old 05-21-2010, 08:07 PM   #5
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I don't know that I'd call it a weizenbock with no Munich malt in it, and he is very close to the upper limit of IBUs. Not to mention Zeus isn't typical for weizenbocks.

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Old 05-21-2010, 10:54 PM   #6
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It's not a wizenbock. First, I'm not shooting for "Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes)". I just want it to be a stronger Hefe. I don't want the "rich strength and body of a bock," necessarily either. The book "Designing Great Beers" explains the history behind wizenbocks, and it's not just a stronger version of the Hefe, like what I'm making. Besides, it's probably closer to a "wheatwine". However, Pyramid Brewing calls theirs an Imperial Hefe. So I'll follow them.

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Old 05-21-2010, 11:45 PM   #7
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If you're using Weihenstephan yeast, you're likely to get a result similar to Vitus...

...which is a weizenbock.

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Old 05-21-2010, 11:52 PM   #8
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Except for the lack of Munich malt and European hops, which would put it into #23 regardless of what he calls it.

What ever it's name, it's bound to taste interesting.

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Old 05-22-2010, 12:29 AM   #9
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but would it taste good do you think??

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Old 05-22-2010, 01:07 AM   #10
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If you like hefes, big beers, and Zeus hops, I think you'll like it. It's definitely worth trying. It will probably take more aging than your typical hefe, though.

For my taste buds, I'd change it to DME because I thought I had better results with DME than LME. I'd use 1 or 2 lbs of honey, Candi sugar, or agave nectar to keep the body light. And I'd change the hops to Perle, Saaz, Tennanger, Wlliamette, and/or Progress because I like European hops more than American hops.

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