Bruinpilot
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- Mar 24, 2014
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I want to do a hefeweisen, and i want to do a couple of unique things that i realize may not really be true to style, but i like these flavors and i think i will like it. However, i am still new enough to brewing (Ive got a couple years and about 20 all grain batches under my belt) to be intimidated about designing my own recipe. I would like some input, or possibly a good recipe i could modify.
I am looking to do at least 55% wheat malt with some bavarian pilsner malt, which is probably the part of the recipe of a bery normal hefeweisen.
What may not be true to style is i want to incorporate a good amount of victory malt, and some munich malt to up the bready maltyness.
I plan on using a small amount of hallertau hops and one of the wyeast hefeweisen yeasts, probably the least flocctuating and most highly flavorful i can find.
Thanks for the input!
I am looking to do at least 55% wheat malt with some bavarian pilsner malt, which is probably the part of the recipe of a bery normal hefeweisen.
What may not be true to style is i want to incorporate a good amount of victory malt, and some munich malt to up the bready maltyness.
I plan on using a small amount of hallertau hops and one of the wyeast hefeweisen yeasts, probably the least flocctuating and most highly flavorful i can find.
Thanks for the input!