Zoidberg
Well-Known Member
- Joined
- Jan 12, 2013
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I am making a recipe using some leftover malts and a few Hops I have leftover from other batches. Have been airtight and refrigerated for no more than a month, some only about a week. I have leftover hallertauer and a little cascade leftover. It will be a wheat beer, about 3/5 Wheat Malt and 2/5 Gold Light malt. For a yellowish wheat beer.
I planned to use Hallertauer at 60 for bittering and cascade at 0 or 5? What's best for aroma? I currently plan on using Amarillo as well at 45 and 15 to total the bitterness at 35.2. Any other suggestions on hops or how bitter make it, I want to make a very citrusy wheat that quenches your thirst for when it gets warm.
Whats best way to use lemon in recipe? Right now I figured zest from one lemon and juice from lemon in at 5 mins like I've done in recipes with orange zest/juice. Will this affect how much hops I should add for bittering? Will the lemon increase or decrease the IBU?
I've seen some beers have a yellow head on top. How is this done?
I planned to use Hallertauer at 60 for bittering and cascade at 0 or 5? What's best for aroma? I currently plan on using Amarillo as well at 45 and 15 to total the bitterness at 35.2. Any other suggestions on hops or how bitter make it, I want to make a very citrusy wheat that quenches your thirst for when it gets warm.
Whats best way to use lemon in recipe? Right now I figured zest from one lemon and juice from lemon in at 5 mins like I've done in recipes with orange zest/juice. Will this affect how much hops I should add for bittering? Will the lemon increase or decrease the IBU?
I've seen some beers have a yellow head on top. How is this done?