therealrsr
Well-Known Member
I'm a "returning newb". Brewed 50 or so gallons 8 years ago. Finished my last bottle, Irish Pub Stout, a few months ago. It tasted truly excellent with the aging. Anyway, got me hooked again. I have a grain/extract brown in primary until tommorrow, trusted recipe trainer to get my feet wet, and will be making second batch this weekend. It started as a hefe, but wife morphed into her request of a "potent honey wheat". Plan so far: (advice/warnings appreciated)
1 lb. wheat
8 oz. Crystal 120
8 oz. English Choc
(~70% efficiency)
6-7 lb. Wheat Extract (65/35)
3 lb. MO wildflower honey (pretty mild)
Bitter: 2 oz. Tett pellets 60 min
Flavor: 1 oz. Haller pellets 15 min
1 tbs. lemon zest last 10 min of boil
Wyeast Weizen
~OG 1.08
One more question, how do I classify something I made up after reading 30 or so various recipes? Weizen Dunkel? Weizenbock? Weizen Dopple? Triple? Is there a characteristic that trumps others so to speak? (IBU, OG-FG, %, other?) Not really important, I was just curious.
1 lb. wheat
8 oz. Crystal 120
8 oz. English Choc
(~70% efficiency)
6-7 lb. Wheat Extract (65/35)
3 lb. MO wildflower honey (pretty mild)
Bitter: 2 oz. Tett pellets 60 min
Flavor: 1 oz. Haller pellets 15 min
1 tbs. lemon zest last 10 min of boil
Wyeast Weizen
~OG 1.08
One more question, how do I classify something I made up after reading 30 or so various recipes? Weizen Dunkel? Weizenbock? Weizen Dopple? Triple? Is there a characteristic that trumps others so to speak? (IBU, OG-FG, %, other?) Not really important, I was just curious.