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Old 04-28-2006, 05:00 AM   #1
Levers101
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I got this recipe for a hefeweizen off of the "Beer Recipator" it was one of the one ones I came across that gave a taste review after they put it into the recipator. Any input on it? Good, bad, indifferent?

Specialty Grains:

8 oz Wheat Malt
8 oz Belgian CaraMunich

Boil:

8 oz Honey
7 lb 8 oz wheat extract

Hops:

1 oz each Hallertauer at 60, 30 and 15 mins.

Yeast: Wyeast Weihenstephan yeast

I was thinking about going without the honey and using 6 lbs (seems like the only mass I can get via mail) Wheat LME and 1 lb. Wheat DME. What is the "conversion" from lbs DME to lbs LME?

The three hops additions seem like a lot to me. I'm drinking a "Hefeweizen" right now by Widmar Brothers I think, and it tastes alot more like a pale ale than a Hefe. It seems a little too hopped to me in comparison to the Ayinger Brau-Weisse I'd been drinking.

Suggestions appreciated.
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Old 04-28-2006, 11:04 AM   #2
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If you want a German-style HW go with 6 lbs DME and 1 oz of Hallertau (3.5-4.5% AA) for 60 mins.

Make sure you use a German HW yeast and it'll come out fine.
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Old 04-28-2006, 03:18 PM   #3
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Could you share your favorite recipe, bill? Iv'e got a wyeast 3333 burning a hole in my fridge...
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Old 04-28-2006, 04:14 PM   #4
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Nice avitar cheyco. Is that Tron?

 
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Old 04-28-2006, 04:23 PM   #5
El Pistolero
 
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Quote:
Originally Posted by Chairman Cheyco
Could you share your favorite recipe, bill? Iv'e got a wyeast 3333 burning a hole in my fridge...
I'm pretty sure that is Bill's favorite recipe...6 lbs. wheat dme, 1 oz. Hallertau.
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Old 04-28-2006, 04:32 PM   #6
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Quote:
Originally Posted by glibbidy


Nice avitar cheyco. Is that Tron?

Actually, it's Sark, the bad guy, but it's from Tron.
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Old 04-28-2006, 05:02 PM   #7
Levers101
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Is there any use for specialty grains in a Hefe recipe? I kinda like the idea of using specialty grains just for something to do.
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Old 04-28-2006, 05:08 PM   #8
Baron von BeeGee
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Quote:
Originally Posted by Levers101
Is there any use for specialty grains in a Hefe recipe? I kinda like the idea of using specialty grains just for something to do.
There are hefeweizens that use grains other than pilsen/wheat malt (at least according to my reading), but not that many. Schneider-Weisse is a little bit darker than most, I suspect from Munich malt (which you could use). You could also do a dunkel if you really want to steep some grains, but I'll defer to someone else for a recipe on that.

 
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Old 04-28-2006, 05:40 PM   #9
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Quote:
Originally Posted by Levers101
Is there any use for specialty grains in a Hefe recipe? I kinda like the idea of using specialty grains just for something to do.
I've steeped 4 oz. Belgian Aromatic and 2 oz Acid Malt in a Franzi Clone, and added 2 oz. malto-dextrin, but really the wheat dme is all you need. If you want to go for a dunkel, steep 8 oz. Munich malt, 7 oz. Cara-Munich, and 1 oz. British Chocolate, and bump the dme up to 6.25 lbs.
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Old 04-28-2006, 06:20 PM   #10
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Quote:
Originally Posted by El Pistolero
I've steeped 4 oz. Belgian Aromatic and 2 oz Acid Malt in a Franzi Clone, and added 2 oz. malto-dextrin, but really the wheat dme is all you need.
We were supposed to brew that together.

How was it? I still need to brew it, after my next couple of batches.
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