Fenster
Well-Known Member
Im looking forward to brewing my first hefe using the late addition method based on the following recipe:
1-2 lbs light DME
5 lbs wheat DME added in the last 5 minutes of the boil (or perhaps at flameout)
I want a lot of banana, so Ill be using WLP300 yeast and fermenting in the mid 70s.
Concerning the steeping grains, Im looking at ½ lb of flaked oats or 4oz Munich. Can someone tell me why I would want one of these over the other? Mouth feel, head retention etc
For hops, it seems like Hallertau is the most popular for this style, but I am also considering Saaz. Will this make for much of a difference considering the low AA of both varieties? Would a combination work well?
And finally, I have a turkey fryer and chiller so I can do a full boil but do I want to do this with a hefe? Something tells me that it might be preferable to do a partial boil, but I dont know why.
Assuming I do a full boil with only the 1-2 lbs of DME I will want to decrease my hops by roughly a third correct?
Thanks!
1-2 lbs light DME
5 lbs wheat DME added in the last 5 minutes of the boil (or perhaps at flameout)
I want a lot of banana, so Ill be using WLP300 yeast and fermenting in the mid 70s.
Concerning the steeping grains, Im looking at ½ lb of flaked oats or 4oz Munich. Can someone tell me why I would want one of these over the other? Mouth feel, head retention etc
For hops, it seems like Hallertau is the most popular for this style, but I am also considering Saaz. Will this make for much of a difference considering the low AA of both varieties? Would a combination work well?
And finally, I have a turkey fryer and chiller so I can do a full boil but do I want to do this with a hefe? Something tells me that it might be preferable to do a partial boil, but I dont know why.
Assuming I do a full boil with only the 1-2 lbs of DME I will want to decrease my hops by roughly a third correct?
Thanks!