(Edit)- Made a slight change. Changed the hops to lower IBU down to 22.
Here goes--- Let me know what you think.
ABV 5.4 %
3 lb Flaked wheat - mashed at 150 for about 60 min
1 lb Canadian Honey Malt - (is this too much honey malt? Should I cut down to 1/2 lb?)
3 lb Light DME
1 lb Wheat DME
.75 oz Tettnanger (4.5%) - boiled 60 min
.5 oz Liberty (4.0%) - boiled 15 min
.5 oz Liberty (4.0%) - boiled 2 min
.25 oz tettnanger (4.5%) - boiled 2 min
Any other suggestions for hops? I am looking for a "spicy" kind of flavor and aroma. Should I add any other misc. ingredients to achieve this?
Will probably use an American Ale yeast. I am open to suggestions. I really didn't want to use a heffe yeast but I am open to suggustions. I am looking for a slighty "spicy" brew without the tart of some yeasts. Hope that helps.
I am brewing Sunday, so I will hit the brew store later this week. THANKS!!!
John Henry Brewing Co.
Primary: "Holiday Hooch"... Apfelwein spiced with Cinnamon and brown sugar.
Secondary 1: German Wheat
Secondary 2: Nuttin'
Bottled: Hefe (002), Belgian Honey Ale (003), Arrogant Ale (005), Schwheat Honey Wheat (006), "J&R" Cream Ale (007), Apfelwein (008), The Dogs Bollocks English Ale (009), Cinn-Nilla Spice Ale (010), Apple-Berry Apfelwein (011)
On Deck: German Kolsch