dragonlor20
Well-Known Member
I am brewing a Bavarian Hefeweizen later this afternoon, and Beersmith is only giving me 3.9% alcohol for the recipe I am using:
Specialty Grains:
.25 lb 20L Crystal
.5 lb Carapils malt
Grains:
4.5 lb dry wheat extract
Hops:
.5 oz. Perle (7.2%) @ 60min.
1oz Hersbrucker (3.8%) @ 20 min.
Yeast:
Wyeast 3056
I have made some changes to the recipe due to hop shortages and style parameters according to Beersmith. I will be using .45oz of Perle (8.0%) @ 60min. I am substituting Liberty for Hersbrucker and I am currently planning on using only .5oz of 4.1% Liberty @ 20min. I have a Weihenstephan 3068 smack pack ready to go in place of the 3056 called for by the recipe. I am also going to drop the irish moss recommended by the recipe, and I will keep this one in the primary the entire time (I don't want to clear up the beer). I will go ahead and ferment it at 68F.
The questions are:
Do my modifications seem reasonable to get a Bavarian-style Hef?
Will adding about .5 or .75 lb of table sugar impart bad flavors on the beer? The malt is only getting the beer to around 3.9% and I would really like to see it around 4.5% ABV.
Thanks in advance.
Specialty Grains:
.25 lb 20L Crystal
.5 lb Carapils malt
Grains:
4.5 lb dry wheat extract
Hops:
.5 oz. Perle (7.2%) @ 60min.
1oz Hersbrucker (3.8%) @ 20 min.
Yeast:
Wyeast 3056
I have made some changes to the recipe due to hop shortages and style parameters according to Beersmith. I will be using .45oz of Perle (8.0%) @ 60min. I am substituting Liberty for Hersbrucker and I am currently planning on using only .5oz of 4.1% Liberty @ 20min. I have a Weihenstephan 3068 smack pack ready to go in place of the 3056 called for by the recipe. I am also going to drop the irish moss recommended by the recipe, and I will keep this one in the primary the entire time (I don't want to clear up the beer). I will go ahead and ferment it at 68F.
The questions are:
Do my modifications seem reasonable to get a Bavarian-style Hef?
Will adding about .5 or .75 lb of table sugar impart bad flavors on the beer? The malt is only getting the beer to around 3.9% and I would really like to see it around 4.5% ABV.
Thanks in advance.