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Old 08-08-2010, 11:45 PM   #1
JasonToews
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Jun 2010
Abbotsford BC
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So i found some recipes but nothing that im really looking for as I love the taste of Konig Ludwig, which has a citrus/corriander taste. So this is my idea

5.5 Gallons

Mash
6Lbs Flaked Wheat
4Lbs Pilsner Malt
8 oz's Flaked Barley
0.5 Lbs Rice Hulls

Hops
0.75 Hallertau (45 Minutes)
0.25 Hallertau (15 Minutes)

1/2 oz Bitter Orange Peel
1/2 oz Crushed Coriander (Boil for 15minutes)

Yeast
White Labs - Hefeweizen WLP300 (with starter)

Primary Fermenter: 7 Days
Secondary: 7 Days
Carbonate and Bottle, age for 3 weeks.


Does this sound alright? It's my 1st so any help would be much appreciated

Cheers!

Jason


 
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Old 08-08-2010, 11:49 PM   #2
Malticulous
 
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St. George Utah
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Looks more like a wit--but even a wit has some malted barley in it. 100% wheat beer? It could work but conversion will take some time with all the unmalted wheat. Flavor will be bland. Wheat has very little flavor. That will show off the hops and spices.

IMO use 50% Pilsner malt, 40% raw wheat and 10% oats with a Belgian White yeast.
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Old 08-09-2010, 12:28 AM   #3
JasonToews
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Jun 2010
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so I changed some of the mash, what do you think? do i need to add anything, take something away?

 
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Old 08-09-2010, 12:51 AM   #4
Malticulous
 
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Pilsner may have a DP of 100, so your mash will have a DP around 40. Mash for 90 and it will convert.

With WLP-300 I wouldn't use the spices. It comes with it's own.
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Old 08-09-2010, 01:22 AM   #5
JasonToews
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Jun 2010
Abbotsford BC
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Mash
4lbs Flaked Wheat
5Lbs Pilsner Malt
.95 Lb Flaked Barley
.5 Lbs Rice Hulls

Hops
0.75 Hallertau (45 Minutes)
0.25 Hallertau (15 Minutes)

1/2 oz Bitter Orange Peel

Yeast
White Labs - Hefeweizen WLP300 (with starter)

Primary Fermenter: 7 Days
Secondary: 7 Days
Carbonate and Bottle, age for 3 weeks.


 
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Old 08-09-2010, 02:17 AM   #6
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
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I liked the WB-06 yeast. It had a nice citrus effect.

See my thread. Good luck.

http://www.homebrewtalk.com/f36/my-w...londes-176150/

:-)
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Old 08-09-2010, 02:44 AM   #7
strat_thru_marshall
 
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Usually for a hefeweizen I like to have at least 50% wheat, but your recipe looks more like a wit, and looks like it will be tasty. Let us know how it comes out.

 
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