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Old 01-22-2014, 05:52 AM   #11
petrolSpice
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How does this recipe sound? I'm going for a hefeweizen-like beer with a little more ABV and a bit more hoppiness (maybe not a hefe anymore?).

8lb Breiss Bavarian Wheat LME (65% wheat, 35% barley)
1oz Hallertau hops, 60 min
1oz Hallertau hops, 10 min
WLP300 Hefeweizen ale yeast

OG: 1.056
FG: 1.015
ABV: 5.44%
IBU: 13.68

Aiming for a 5 gal batch, 3 gal boil. Thinking of adding 1-2lb of LME in the beginning and the rest with 10 min or so left. Ferment at 66-67F for the first week then raise to ~70F for second week to get a good balance of clove and banana.

What would be the effect of substituting some the LME for plain sugar?
Would a starter be required? I hear underpitching yeast will lead to more banana flavors which may be desirable here.

Thoughts?

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Old 01-22-2014, 09:29 AM   #12
Ron_Blackhurst
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I've heard Saaz is a good hop for your late addition instead of hallertau

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Old 01-22-2014, 08:08 PM   #13
petrolSpice
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Quote:
Originally Posted by Ron_Blackhurst View Post
I've heard Saaz is a good hop for your late addition instead of hallertau

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I was going to use hallertau for the late addition since my LHBS sells hops in 2oz packages.
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Old 01-23-2014, 12:03 AM   #14
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Got ya! My LHBS just recommended to mix the same with hallertau for a hefe

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Old 01-24-2014, 02:26 AM   #15
ericbw
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Quote:
Originally Posted by petrolSpice View Post
How does this recipe sound? I'm going for a hefeweizen-like beer with a little more ABV and a bit more hoppiness (maybe not a hefe anymore?).

8lb Breiss Bavarian Wheat LME (65% wheat, 35% barley)
1oz Hallertau hops, 60 min
1oz Hallertau hops, 10 min
WLP300 Hefeweizen ale yeast

OG: 1.056
FG: 1.015
ABV: 5.44%
IBU: 13.68

Aiming for a 5 gal batch, 3 gal boil. Thinking of adding 1-2lb of LME in the beginning and the rest with 10 min or so left. Ferment at 66-67F for the first week then raise to ~70F for second week to get a good balance of clove and banana.

What would be the effect of substituting some the LME for plain sugar?
Would a starter be required? I hear underpitching yeast will lead to more banana flavors which may be desirable here.

Thoughts?
Right about under pitching for banana. Also I think fermenting warm gives you more banana. BUT I don't think 300 is the most flavorful option for those flavors. That's American wheat right?
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