Ok, so my brewing buddy screwed me over and left me holding yeast, orange peel (bitter or sweet not to sure, was kinda sweet) 3.3lbs Breiss wheat LME and WL 320 yeast. I was able to come across Saaz, and willamette hops and 6 lbs of Pilsen LME. So the initial plan was to go with 5LBS pilsen LME and 3.3lbs Wheat LME with Saaz and Hallertau hops for a hoppy high ABV wheat thing with some orange peel. Recipe used:
Starter using Bavarian DME
1)Boil adding 6lbs Pilsen, 3.3lbs Wheat LME + ~0.5-1lb remaining DME (wanted to get rid of it).
2)2 oz Saaz @60min AA3.5%
3)1.5oz Willamette @15min AA5.4%
4)0.5oz Orange peel @15min
5)1.0oz Saaz @0min AA3.5%
Chilled via IC in 15 minutes to 80'F and transferred to BB and starter pitched. Climate controlled at 66'F and have been going for about 2 weeks. Lag was about 4 hours.
I have never worked with willamette nor have I ever thought a high ABV wheat was a good idea. Figured who cares might as well try something different. I will be kegging it tomorrow. The OG was 1.070 which is right around brewtarget's estimation. I am really paranoid about infection and don't want to pull a sample(though I really want to pull a sample). I turn to the homebrewing collective to hear what you think I may have done on the eve of kegging. I am dying to see if I mad the next gutter wine or have made a taste drink for all to enjoy. No matter what we will know soon enough if I screwed the pooch but it's always fun to speculate. Lets hear it!