I'm going to make a wheat beer tomorrow (Sunday). It's been about 8 years since I brewed, and I can't find, or remember, my recipe, but I very specifically remember the 3 pounds of honey, Weihenstephan yeast, and Hallertaur hops. I'm going to go with this:
0.5 pounds flaked oats
0.5 pounds flaked wheat
3.3 pounds wheat LME
2 pounds Bavarian wheat DME
3 pounds honey
1 ounce Hallertau for bittering (60 min)
Yeast: White Labs 300, Hefeweizen (my store didn't have the Weihenstephan, but it will next time - I very much prefer Weihenstephan - love that banana/clove flavor)
Questions: Should I add any flavoring hops at 15 minutes? Should I use more than 1 ounce of Hallertau for bittering? Would you use Tettnang anywhere in here? This recipe looks too simple (just 1 ounce?), as if something's missing, but maybe I'm just used to my Pale Ale which calls for a total of 7.5 ounces of hops from start to bottle. I make that one about 80% of the time.
Some background...I measure nothing in terms of gravity or any other kind of readings, so I won't understand responses that deal with doing something at a particular gravity, or calculating IBUs, etc. Sorry, but that's just the way I do it; it's how I learned from the beginning, right or wrong. I just wing it, watch it, and fly by the seat of my pants - in all my years of brewing, I've never had a bad beer or an infection, and I can't count the number of bottles I've put up, thousands. While my practice is unconventional, my Pale Ale did win a first place in the 2003 Atlanta Brewmaster's Open. So, I must be doing it right.
Thanks for the help on this hop question.