Trying my hand at a hoppy American wheat with rye. I feel good about the malt bill, but not sure about the hops. Any feedback would be appreciated. It is 5g batch.
4 lbs 8.0 oz Pale Malt (2 Row) US (3.0 SRM) Grain 44.67 %
2 lbs 4.0 oz Rye Malt (4.7 SRM) Grain 22.33 %
2 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 22.33 %
3.3 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.07 %
3.3 oz Wheat, Torrified (1.7 SRM) Grain 2.07 %
2.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 1.57 %
0.50 oz Columbus (Tomahawk) [14.00 %] (90 min) (FWH) Hops 30.9 IBU
0.50 oz Willamette [5.50 %] (5 min) Hops 2.1 IBU
0.50 oz Mt. Hood [6.00 %] (0 min)
0.45 oz Willamette [5.50 %] (Dry Hop 7 days)
American Hefeweizen Ale (White Labs #WLP320) Yeast
Est OG: 12.187 Plato
Est FG: 3.351 Plato
Bitterness: 32.9 IBU
Est Color: 5.2 SRM
Single Infusion, Mast at 152F, Fly Sparge
How hoppy do you want the beer to be? If you want to taste the rye you are fine as is, but when I think hoppy I go for a couple ounces at both flame-out and dry hop.
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
I'd throw in some rice hulls too. I agree with Oldsock on the hops. I just did a wheat that targeted 35 ibus and it came out nicely.
How did this turn out?