I got this recipe for a hefeweizen off of the "Beer Recipator" it was one of the one ones I came across that gave a taste review after they put it into the recipator. Any input on it? Good, bad, indifferent?
Specialty Grains:
8 oz Wheat Malt
8 oz Belgian CaraMunich
Boil:
8 oz Honey
7 lb 8 oz wheat extract
Hops:
1 oz each Hallertauer at 60, 30 and 15 mins.
Yeast: Wyeast Weihenstephan yeast
I was thinking about going without the honey and using 6 lbs (seems like the only mass I can get via mail) Wheat LME and 1 lb. Wheat DME. What is the "conversion" from lbs DME to lbs LME?
The three hops additions seem like a lot to me. I'm drinking a "Hefeweizen" right now by Widmar Brothers I think, and it tastes alot more like a pale ale than a Hefe. It seems a little too hopped to me in comparison to the Ayinger Brau-Weisse I'd been drinking.
Suggestions appreciated.
Specialty Grains:
8 oz Wheat Malt
8 oz Belgian CaraMunich
Boil:
8 oz Honey
7 lb 8 oz wheat extract
Hops:
1 oz each Hallertauer at 60, 30 and 15 mins.
Yeast: Wyeast Weihenstephan yeast
I was thinking about going without the honey and using 6 lbs (seems like the only mass I can get via mail) Wheat LME and 1 lb. Wheat DME. What is the "conversion" from lbs DME to lbs LME?
The three hops additions seem like a lot to me. I'm drinking a "Hefeweizen" right now by Widmar Brothers I think, and it tastes alot more like a pale ale than a Hefe. It seems a little too hopped to me in comparison to the Ayinger Brau-Weisse I'd been drinking.
Suggestions appreciated.