I have a desire to make some beer for SWMBO so I get some acceptance with the hobby. Got Cheesefood's Caramel Cream/Boom-Boom Ale in the works.
I am thinkin "Boom-Boom" has more than one meaning now... :rockin: :rockin: Time to get SWMBO drunk off some homebrew and ehh....TMI.
Anyways, Weisen's are easy on the girls with very proper ABV's for above TMI so here is what I came up with and I need some constructive criticism on this recipe.
5gal batch (extract + grain steep)
Starting Gravity: 1.061
FG: 1.012
ABV: 6.5%
SRM: 5.9
1/2# Belgian Aromatic Malt
1/2# Flaked Wheat
---steep for 30min at ~150deg
6# LME Wheat
2# Honey (added at 30min)
Hop Schedule:
1oz Hallertau at 50min remaining (bitter)
1/2oz Saaz at 15min remaining (flavor)
1oz Saaz at flameout for 3min (aroma)
IBU's: 10
Yeast: Wyeast 3068 Weihenstephan Weizen at 68deg ferment.
3#1oz Oregon Apricot Puree into secondary
3/4-cup corn sugar for bottling
I am thinkin "Boom-Boom" has more than one meaning now... :rockin: :rockin: Time to get SWMBO drunk off some homebrew and ehh....TMI.
Anyways, Weisen's are easy on the girls with very proper ABV's for above TMI so here is what I came up with and I need some constructive criticism on this recipe.
5gal batch (extract + grain steep)
Starting Gravity: 1.061
FG: 1.012
ABV: 6.5%
SRM: 5.9
1/2# Belgian Aromatic Malt
1/2# Flaked Wheat
---steep for 30min at ~150deg
6# LME Wheat
2# Honey (added at 30min)
Hop Schedule:
1oz Hallertau at 50min remaining (bitter)
1/2oz Saaz at 15min remaining (flavor)
1oz Saaz at flameout for 3min (aroma)
IBU's: 10
Yeast: Wyeast 3068 Weihenstephan Weizen at 68deg ferment.
3#1oz Oregon Apricot Puree into secondary
3/4-cup corn sugar for bottling