Hi guys, its been about a year since I've homebrewed. Shame on me. I'm a little out of touch with malt compositions.
I found this simple hefeweizen recipe around here, posted by HOOTER:
Recipe Type: Extract
Yeast: Danstar Munich
Yeast Starter: Rehydrate
Batch Size (Gallons): 5 gal
Original Gravity: 1.045
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 10 days @ 68f
Secondary Fermentation (# of Days & Temp): N/A
5 lbs. Briess Bavarian wheat DME
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy
HERE'S WHAT I WANT TO MODIFY
I want to cut back on the DME and replace some of it with some light Munich and Pilsner malt (I know, it'll get a little bock-ish). I also want to drop the carahell, since I'm adding Pilsner and Munich, and add carapils.
SO can someone help me out calculating new malt weights? I'm thinking 60% wheat, 30% Pilsner, and 10% Munich. and what amounts should I use for the carapils?
Next, I want to use a real nice liquid yeast that I can reuse for my next batch. Any suggestions? I understand yeast quality is one of the major determinants of a nice wheat beer.
EDIT: I found YS3638 Bavarian Wheat from Wyeast that seems perfect.
hops, I want to change the hop schedule to 1 oz Hallerteau (bittering) and .5 oz Liberty (flavor)
any and all feedback will be greatly, greatly appreciated. thanks y'all!
I found this simple hefeweizen recipe around here, posted by HOOTER:
Recipe Type: Extract
Yeast: Danstar Munich
Yeast Starter: Rehydrate
Batch Size (Gallons): 5 gal
Original Gravity: 1.045
Final Gravity: 1.011
IBU: 14
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 10 days @ 68f
Secondary Fermentation (# of Days & Temp): N/A
5 lbs. Briess Bavarian wheat DME
8 oz. Carahell
1 oz. Tettnanger (4%)
Danstar Munich
Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy
HERE'S WHAT I WANT TO MODIFY
I want to cut back on the DME and replace some of it with some light Munich and Pilsner malt (I know, it'll get a little bock-ish). I also want to drop the carahell, since I'm adding Pilsner and Munich, and add carapils.
SO can someone help me out calculating new malt weights? I'm thinking 60% wheat, 30% Pilsner, and 10% Munich. and what amounts should I use for the carapils?
Next, I want to use a real nice liquid yeast that I can reuse for my next batch. Any suggestions? I understand yeast quality is one of the major determinants of a nice wheat beer.
EDIT: I found YS3638 Bavarian Wheat from Wyeast that seems perfect.
hops, I want to change the hop schedule to 1 oz Hallerteau (bittering) and .5 oz Liberty (flavor)
any and all feedback will be greatly, greatly appreciated. thanks y'all!