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Old 08-01-2011, 09:04 PM   #1
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Default Critiques for a Hoppy Honey Wheat please

This will be my third all grain BIAB and my 6th brew overall. I am looking to make a nice refreshing American style Wheat beer with a little extra kick in terms of both hops and ABV. I realize this is non-tradition but I am basing this recipe on a couple that I have run across here and on the web including a Midwestern Hi-Octane Honey Wheat extract recipe and JohnnyB99's Hoppy Wheat. I'd be curious what folks think. Also, if you have suggestions for mash conditions that would be great. I'm thinking 151F with a 175 batch sparge.

Thanks in advance.

Sorry for the poor formatting. I have yet to successfully upload any attachment to this site at a resolution that works.

Hoppy Honey Wheat (all grain)

Light Hybrid Beer-American Wheat/Rye Beer

Recipe Overview
Wort Volume Before Boil: 6.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.20 US gals
Water Added To Fermenter: 0.30 US gals
Volume At Pitching: 5.50 US gals
Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.053 SG
Expected OG: 1.066 SG
Expected FG: 1.014 SG
Apparent Attenuation: 77.2 %
Expected ABV: 6.8 %
Expected ABW: 5.4 %
Expected IBU (using Tinseth): 27.5 IBU
Expected Color (using Morey): 4.3 SRM
BU:GU ratio: 0.42
Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF


Fermentables
Ingredient Amount % MCU When
Belgian Pale Wheat Malt 6.50 lb 49.1 % 1.8 In Mash/Steeped
US 2-Row Malt 5.50 lb 41.5 % 1.7 In Mash/Steeped
US Caramel Vienne 20L Malt 0.25 lb 1.9 % 0.9 In Mash/Steeped
Sugar - Honey 1.00 lb 7.5 % 0.3 End Of Boil

Hops
Variety Alpha Amount IBU Form When
US Cluster 7.5 % 1.00 oz 21.6 Bagged Pellet Hops 60 Min
US Cluster 7.5 % 0.50 oz 5.4 Bagged Pellet Hops 15 Min
US Willamette 4.5 % 1.00 oz 0.6 Loose Whole Hops 1 Min
US Citra 11.1 % 2.00 oz 0.0 Loose Whole Hops Dry-Hopped


Other Ingredients
Ingredient Amount When
Yeast Nutrient 0.10 oz In Mash

Yeast
White Labs WLP320-American Hefeweizen Ale

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: Single Step Infusion (68C/151F)

Step Type Temperature Duration
Rest at 154 degF 60

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Old 08-02-2011, 09:14 AM   #2
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I would ditch the honey in favor of .5lb of honey malt (it gives more of a honey flavor in the finished product than honey IMO) and then dial the citra back to 1oz on the dry hop--the stuff's very potent.

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Old 08-02-2011, 09:57 AM   #3
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What's the reason for 320? Nothing wrong with it, I guess, but if I was going to make a blow-it-out-your-ass-with-dry-hops brew, I'd choose a friendlier, more flocculent yeast.

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Old 08-03-2011, 05:31 AM   #4
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Quote:
Originally Posted by RCCOLA View Post
I would ditch the honey in favor of .5lb of honey malt (it gives more of a honey flavor in the finished product than honey IMO) and then dial the citra back to 1oz on the dry hop--the stuff's very potent.
Rccola,

Thanks for the input. I saw the honey malt suggestion in another thread. I was really looking for the extra jolt more than the honey flavor. I guess it could be argued that dextrose would be just as effective.

I have never used Citra in a dry hop but I like the description. How does it compare in strength to something like Cascade or Centennial in the dry hop?
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Old 08-03-2011, 05:33 AM   #5
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Quote:
Originally Posted by 944play View Post
What's the reason for 320? Nothing wrong with it, I guess, but if I was going to make a blow-it-out-your-ass-with-dry-hops brew, I'd choose a friendlier, more flocculent yeast.
944play,

I was really looking for the "wheat beer/hefe" character with the fresh yeastiness. I didn't think that the 2 oz of citra was going to be overpowering. Based upon your suggestion and that of Rccola, maybe I will scale back the citra dry hop or use a less in-your-face hop. Any suggestions. Want the nice hoppy nose with a fresh tasting beer.
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Old 08-03-2011, 06:48 AM   #6
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Have you ever tried a Schneider Edel-Weiss? Don't know if it's dry-hopped, but it has Cascade. When you get a fresh one, that beer is bright and dreamy with hoppiness.

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Old 08-03-2011, 12:35 PM   #7
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Quote:
Originally Posted by Brewitt View Post
Rccola,

Thanks for the input. I saw the honey malt suggestion in another thread. I was really looking for the extra jolt more than the honey flavor. I guess it could be argued that dextrose would be just as effective.

I have never used Citra in a dry hop but I like the description. How does it compare in strength to something like Cascade or Centennial in the dry hop?
Nothing wrong with citra, just that it gives about twice the flavor per oz. that you would get from other hops like cascade or amarillo. I feel that it would dominate a wheat beer if used over 1oz. possibly even being harsh.

The last lb of citra I bought tasted like orange--just like if you zested an orange and stuck your face in it. It was quite good.

Cascade and amarillo are other great hops for dry hopping--can't wrong with any of those 3.

I think what 944 was trying to say about the yeast is that (with a hoppy beer) using a yeast with certain delicate flavor characteristics is pretty much a waste as the hops make those flavors null and void.

For me, I'd throw a $3 pack of S-05 in it, ferment at 67F and end up with a crisp hoppy beer perfect for this oppressive heat.
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Old 08-03-2011, 03:13 PM   #8
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Quote:
Originally Posted by RCCOLA
I think what 944 was trying to say about the yeast is that (with a hoppy beer) using a yeast with certain delicate flavor characteristics is pretty much a waste as the hops make those flavors null and void.

For me, I'd throw a $3 pack of S-05 in it, ferment at 67F and end up with a crisp hoppy beer perfect for this oppressive heat.
I've never used 320, but what I understand about it is that it's just a clean, but slow, non-flocculent Altbier yeast. Unless there's something in that strain's character you're looking for specifically, something like S-05 will be done sooner and drop out enough to leave the hops to shine.
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Old 08-03-2011, 08:36 PM   #9
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Thanks. You folks are giving me just what I was looking for. I have a pack of S-05 in the frig. That's easy. And dialing back the Citra sounds right. I like the citra flavor but I have personally not used it as a dry hop. I guess I can get that yeasty flavor by stirring up the sediment from the bottle conditioning

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Old 08-03-2011, 08:39 PM   #10
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Quote:
Originally Posted by RCCOLA View Post
For me, I'd throw a $3 pack of S-05 in it, ferment at 67F and end up with a crisp hoppy beer perfect for this oppressive heat.
Well, sorry to disappoint but no oppressive heat here in San Diego.
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