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Old 03-04-2012, 03:11 PM   #1
brtisbuck
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Default trying a "crossover" wheat - wish me luck

I'm brewing a wheat today and blurring the style of Bavarian and American. Bittered and pitched like a Bavarian with Hallertau and Wyeast 3638, but late hopped with some Cascade. Fermenting @ 65*. Maybe I should go warmer and get more banana.

Its either going to be a good interesting beer or a train wreck.

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Old 03-04-2012, 03:56 PM   #2
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Sounds like it should be a nice refreshing wheat beer. It should be a good one! Nice choice of hops dude!

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Old 03-04-2012, 04:08 PM   #3
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My favorite are wheat beers and the only batch I have made so far is wheat, and plan on doing another next weekend. Let us know how this works out. I would like to experiment with hybrid wheats myself. I think there is plenty of room to mix wheats for some unique flavors.

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Old 03-04-2012, 04:38 PM   #4
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I will take notes and update as it goes. If the the results are promising I will post the recipe.

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Old 03-04-2012, 06:01 PM   #5
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I did one of these and afterwards respected why a hefeweizen is what it is. I used some flavoring additions of Cascade and Amarillo (3/4oz each in 5 gal) and felt it totally washed out the hefeweizen character of the beer. If I was to do it again, I would just use a bittering charge and a late aroma addition (flameout or dryhop) in an effort to retain some of the yeast flavor character. My batch seemed a somewhat muddled American Pale Ale, not a german wheat with citrus in the nose.

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Old 03-04-2012, 06:43 PM   #6
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We will see what happens with my hop schedule. I think I am going to ferment warm to retain the banana esters. I'm not going crazy with the cascade.

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Old 03-04-2012, 08:10 PM   #7
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Good idea - don't want to let the hops overpower the wheat characteristics that make it what it is...

Cheers!

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Old 03-04-2012, 08:47 PM   #8
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OG - 1.051
IBU - 21.9

.5 Hallertau @ 60
.5 Cascade @ 15
.5 Hallertau @ 10
.5 Cascade @ 5

Og sample wasn't hoppy at all. A bit sweet but finished crisp. In line with my intentions. We will see how it ferments out. Ambient will hang around 65 or so and I've wrapped the vessel in a blanket initially, I won't make an effort to keep it cooler.

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Old 03-06-2012, 01:18 PM   #9
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Always worth experimentation. I love/respect hefe's for what they are; sweet and bubbly.

I was looking to do something a little different too. My LHBS knows me a little too well and suggested I use Sorachi Ace with my regular recipe. This was the best tasting wort I have tried. The Sorachi crept up as an aftertaste which is very different. It fermented at 68 F for 10 days, then warmed to 72. Had OG of 1.051 at 38 IBU's (). Not sure the FG yet, but I'm at 3 weeks. Prob gonna give it another week before bottle. I would love to check back with you in a month or so and see what you came up with!

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Old 03-06-2012, 03:55 PM   #10
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Quote:
Originally Posted by Absolut_Ninja View Post
Always worth experimentation. I love/respect hefe's for what they are; sweet and bubbly.

I was looking to do something a little different too. My LHBS knows me a little too well and suggested I use Sorachi Ace with my regular recipe. This was the best tasting wort I have tried. The Sorachi crept up as an aftertaste which is very different. It fermented at 68 F for 10 days, then warmed to 72. Had OG of 1.051 at 38 IBU's (). Not sure the FG yet, but I'm at 3 weeks. Prob gonna give it another week before bottle. I would love to check back with you in a month or so and see what you came up with!
My wort was sweet up front with a little bite on the very tail end. I am at 3 days in primary so far. Once I can switch from blow-off to air lock I will warm it up to 70 and bottle @ 3 weeks.
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