dandw12786
Well-Known Member
I bought an extract american wheat kit when I was in Kansas City recently. This is supposedly a Boulevard Wheat clone, but after checking their website (they list their hops) and plugging the recipe into beersmith, I have zero faith that it will turn out similar. I have no problem with that (not looking to brew Boulevard Wheat, if I want it, I'll drive down the street and buy some), I just want it to taste good (I just bought it to see if it would be a good base wheat recipe that I can mess with later). Here's the recipe:
6.6 lbs Wheat LME (2 cans, will add 1 at the beginning of the boil, 1 at 15 mins left)
.25 lbs Caravienne Malt (steep about 20 mins)
.25 lbs Carapils Malt (same)
1 oz. Cluster Hops (60)
1 oz. Willamette Hops (5)
Wyeast American Wheat Ale yeast.
I'm pretty confident in the extract and grains, my only question is regarding the hops schedule. This will be my first Wheat brew, so I don't know much about this style (aside from the obscene amounts of it I've consumed), but it seems like they just went with general purpose bittering and finishing hops and used package sizes they had in stock, as the IBUs beersmith calculated ended up on the very high end of the style. Any suggestions on what to use for hops on this? I'd like to end up with low to mid IBUs for the style (around 20, I know Boulevard is 14, I only use that for comparison because I love the stuff), and maybe something with a bit of a citrusy flavor (arrived at through the use of hops and yeast, not adding fruit). Any suggestions would be wonderful, thanks for all of your help everyone!
6.6 lbs Wheat LME (2 cans, will add 1 at the beginning of the boil, 1 at 15 mins left)
.25 lbs Caravienne Malt (steep about 20 mins)
.25 lbs Carapils Malt (same)
1 oz. Cluster Hops (60)
1 oz. Willamette Hops (5)
Wyeast American Wheat Ale yeast.
I'm pretty confident in the extract and grains, my only question is regarding the hops schedule. This will be my first Wheat brew, so I don't know much about this style (aside from the obscene amounts of it I've consumed), but it seems like they just went with general purpose bittering and finishing hops and used package sizes they had in stock, as the IBUs beersmith calculated ended up on the very high end of the style. Any suggestions on what to use for hops on this? I'd like to end up with low to mid IBUs for the style (around 20, I know Boulevard is 14, I only use that for comparison because I love the stuff), and maybe something with a bit of a citrusy flavor (arrived at through the use of hops and yeast, not adding fruit). Any suggestions would be wonderful, thanks for all of your help everyone!