My girlfriend and I want to make a hefeweizen for our next beer. I've been researching hefeweizen recipes online, and no single one seems to sound too exciting. I was wondering if this mashup of recipes would work and what recommendations you any of you would make. We want a crisp, cloudy, slightly citrus but not clovey beer.
6 to 6.5 lbs wheat extract (liquid or dry?)
3.3 lbs Pilsner LME
3.3 lbs Wheat LME
2 oz flaked barley (malted or not?)
2 oz flaked wheat (malted or not?)
0.3 lbs crystal 40
0.5 lbs crystal 20
1 oz Mt. Hood Hops (Bittering)
0.5 oz Mt. Hood Hops (Aroma)
On the first point, the extracts:
My local store sells a 7 lbs bucket of Wheat LME. I like to support them and it's guaranteed fresh. Can I just use the whole 7lbs bucket? If not how do I measure LME? I would like this to be higher alcohol if possible, would the extra extract accomplish that? What difference would using half pilsner and half wheat make? Should I do a low gravity boil and add the other half of the extract at knockout?
On the adjuncts:
Can I steep the flaked wheat, flaked barley, and crystal malts together? At what temp? For how long? I see between 30-45 mins for the malts at 150-152f, and 30 mins at 160-170f for the flaked grains. Is a compromise possible?
Will this combo work? I thought it would be nice and clean. Thoughts?
And the yeast:
Do I need to make a starter or can I just pitch from the package? Will I need to use Whirlfloc or Irish Moss because of this type of yeast? If so which is better and when do I add it?
Thanks for any and all help. I really appreciate it and am excited about experimenting more in my homebrewing.
It is a mashup of these 3 recipes:
Saccharomyces' infusion/extract recipe (3rd entry down.)
F.H. Steinbart's Portland Style Hefeweizen
Rickkickin's Recipe (near the bottom of the page)