Newest Threads

Evan_Irish · 08-30-2012, 03:39 AM

Could someone give me some guidance on a recipe for a hybrid Hef/IPA?

**daksin** · 08-30-2012, 04:32 AM

They're sort of antithetical styles, I mean the hefeweizen is a malty beer with almost all of its character derived from the amazing german wheat beer yeasts, flavoring/aroma hops are minimal to non-existent, and always noble hops. The best IPAs are dry with no yeast character at all, and driven by a mild malt character with HUGE American hop character.

If you absolutely had to do it, I'd maybe use slightly-less-than-hef grainbill, say 60-40 or 70-30 of pale or pils and wheat malt for the grist and shoot for the low-mid end of the IPA gravity range (1.055-1.065). Then, I'd probably use two hops, one american citrus and one classic noble (two that go well together) in a hopburst with no bittering addition to hit around 25 IBU. Dry hop as necessary. Definitely use a clean american wheat yeast- a classic hef yeast is going to clash with literally everything in this recipe. Dry hop as needed.

theblaster · 08-30-2012, 03:20 PM

I've done it a few times and it is hit and miss. When it works, it works great. When not, it's funky. I have not done it enough yet to figure out what I did when it worked well and what I did when I screwed the pooch.

Definitely go with WLP 320 (or equivalent). Bitter with a half oz of warrior or vanguard. 10, 5 and 1 min additions with a half oz each of Citra and Amarillo (or other hops in this flavor range - avoid anything that is described as 'dank' or 'earthy-funky'). Maybe a bonus ounce of Sorachi Ace mixed in there somewhere depending on how much you want this to taste like a hop bomb.

I have used DME for mine in the past. Some have a higher percentage of wheat than others. If you are planning on going extract, then do as Daksin indicated and aim for one that has a lower percentage of wheat.

And of course use a blow off tube. If you are going for IPA grade starting gravity, you will have a crazy fermentation. Session grade wheat fills my carboy, starting at 1060 or 1065 will certainly blow the top off of an airlock (figuratively speaking). Or use foam control.

**hogwash** · 08-30-2012, 05:10 PM

I did this one recently and it turned out great. I would call it a wheat IPA rather than a hefeweizen IPA. "Hefeweizen" to me implies a more yeast driven flavor.

I came up with this trying to clone Magic Hat's Encore. I didn't clone it but it's still a nice beer.

6 gallon batch

6.5# 2 row
6.5# wheat
.75# Caravienna

14g Apollo 60m
14g each Amarillo & Simcoe 15m
14g each Amarillo & Simcoe Flameout
28g each Amarillo & Simcoe Dry hop

yeast US-05
mash @ 151 for 60 min
60 min boil

1.060 OG, 49 IBUs, & 6.3% ABV according to BrewPal.

Evan_Irish · 09-02-2012, 11:09 PM

So mash for 60 min then start the hops?

**hogwash** · 09-05-2012, 11:45 PM

This is an all-grain recipe so mash, sparge, collect enough wort for a full boil, start your boil, etc.

Were you looking for an extract recipe?

Evan_Irish · 09-06-2012, 01:36 AM

Yeah I did an extract batch since I haven't purchased a mash setup yet but thanks anyway. I went with light malt dme and mutton wheat. It is fermenting like crazy but clearing up nicely.

**hogwash** · 09-06-2012, 12:45 PM

Okay, the thing with converting wheat recipes is that wheat dme is part wheat (I've read 40%) and part barley malt so you may not have needed the light dme. It will just be a little less "wheaty", though and shouldn't pose any flavor issues. let me know how it goes.