popsicleian
Well-Known Member
I'm looking to brew a 3 gallon batch of wheatwine this week for a competition in February. I have the rough outlines of a recipe, but wanted some advice on the hop bill and whether I should add sugar to help attenuation.
For my grain bill, I was thinking 50% white wheat, 43% 2-row, and 7% honey malt. That's more honey malt than I would normally use, but I'm thinking this recipe should be able to support it--I'm aiming for an OG over 1.100, per the competition guidelines. I'll be using WLP007 as my yeast--given that it's pretty attenuative, would you recommend a sugar addition of some kind to promote further attenuation? I could use honey or an amber candi sugar to give a little extra flavor.
I'm also looking for some help with the hops. I have a number of varieties available to me, and I'm having trouble figure out what might be best. I have:
Mt Hood
Magnum
Summit
Simcoe (small amount)
Cascade
Mandarina Bavaria (small amount)
Delta
Calypso
Any thoughts? I'm thinking somewhere around 70 IBUs to balance that much malt.
For my grain bill, I was thinking 50% white wheat, 43% 2-row, and 7% honey malt. That's more honey malt than I would normally use, but I'm thinking this recipe should be able to support it--I'm aiming for an OG over 1.100, per the competition guidelines. I'll be using WLP007 as my yeast--given that it's pretty attenuative, would you recommend a sugar addition of some kind to promote further attenuation? I could use honey or an amber candi sugar to give a little extra flavor.
I'm also looking for some help with the hops. I have a number of varieties available to me, and I'm having trouble figure out what might be best. I have:
Mt Hood
Magnum
Summit
Simcoe (small amount)
Cascade
Mandarina Bavaria (small amount)
Delta
Calypso
Any thoughts? I'm thinking somewhere around 70 IBUs to balance that much malt.
