Grimsawyer
Well-Known Member
This year for summer I'm going to have some hefeweizen on tap for sure. I'm going to do my first 15 gallon batch! I am then going to split it into 3 carboys then add different stuff to each. One I'm going to leave alone so I can start enjoying it right away. The next I'm going to add 10 lbs of blueberries to the 2nd. And the thrid I'm going to add honey to. That one will be drank last. Last year I made a blueberry hefe and it was pretty good. Only used 5lbs of blueberries. With 5lbs I couldn't taste blueberry very much so this year I'm doubling the amount!!! Last summer I made what I called "Happy Birthday Hefe!" using a few lbs of honey (that I diddn't boil, only brought up to 150*F and let cool ALL while covered) and it was GREAT! Everybody LOVED it! I have also fallen in love with a german yeast by WYeast, 3068 Weihenstephan Weizen. Going to make a starter and just dump it into all 3 carboys..... man I can't wait. Getting around to the grain bill and such, how does this sound?
13lbs wheat malt
12lbs 2-row us pale
1lb melanoidin
1/2lb carafoam
1/2 lb crystal 20
1oz chinook 60min
1oz amarillo 5min
1oz cascade 5min
.5oz chinoook 5min
.5oz sorachi ace 5min
@16 gallons with 80% efficency this beer should have an OG of 1.050 be 4.3 lovibond and have ~20 ibu's. I know german weizens don't have any hop flavor but I like the yeast characteristics of the german yeasts. Why not have some bananna and clove flavors in with the american hops! How does this recepie sound?
:EDIT: I should probly note that I will be treating this as a 10 gallon batch until the boil is over, then I'm going to dump in 5 gallons of water as I'm chilling to bring the volume up to 15 gallons. :EDIT:
13lbs wheat malt
12lbs 2-row us pale
1lb melanoidin
1/2lb carafoam
1/2 lb crystal 20
1oz chinook 60min
1oz amarillo 5min
1oz cascade 5min
.5oz chinoook 5min
.5oz sorachi ace 5min
@16 gallons with 80% efficency this beer should have an OG of 1.050 be 4.3 lovibond and have ~20 ibu's. I know german weizens don't have any hop flavor but I like the yeast characteristics of the german yeasts. Why not have some bananna and clove flavors in with the american hops! How does this recepie sound?
:EDIT: I should probly note that I will be treating this as a 10 gallon batch until the boil is over, then I'm going to dump in 5 gallons of water as I'm chilling to bring the volume up to 15 gallons. :EDIT: