Next up for brewing is a simple weizen. Perfect for the warm spring and summer days ahead! I am planning to go with Jamil's recipe from Brewing Classic Styles, as I have had good luck with everything I have done from that book.
Here's the simple recipe as written in the book:
50% wheat malt
Mash 152 (60 min). Boil 90 min
60 min hops: Hallertau .8 oz. 13 IBU
WLP300 or Wyeast 3068.
I am making the following two ingredient changes, as its what I have on hand:
Mt. Hood hops instead of the Hallertau
WLP 380 Hefe IV yeast.
After reading through the recipes on HBT (especially Ed's) a couple questions came to mind.
Is a 90 min mash necessary for conversion, or will a 60 min suffice?
Also, Is it worth bumping up the boil to 90 min to reduce DMS? Anybody have an issue with DMS with a 60 min boil? I never have, but then again, I don't usually use a large percentage of pils malt in my ales.
Is a step mash necessary for this one?? I have the capability to do so, but it sure is easier to just stay at one sacc. temp and then to mashout temp, if the benefits aren't gonna be that noticeable.
Oh, and rice hulls - seems like 1/2 Lb per 5 gallon batch is the standard around here. So - 2.5 Lbs for a 25 gal batch?
To a lesser degree: thoughts on Mt.Hoods and the WLP380 for this one?
Sorry 'bout the rambling....
Thanks all, and thanks Ed for all your good recipes!
...and thanks to Spring for finally showing up around here!