I am thinking of making a 10 gal batch of American Hefe and splitting it into a 5 gal 100% Brett batch and a standard batch. Has anyone made a brett hefe like this before and have any input?
I am planning on using my standard hefeweizen recipe which is:
50% American 2 row
50% White wheat
Approx 35 IBU's (22 ibu's at 60 mins remaining during whirlpool)
OG 1.053
FG 1.012
I like to whirlpool with Citra and usually one other hop and push a citrusy flavor into the beer with the late hop addition. I plan to pitch Brett C and in the past I have found this adds a nice tropical and citrusy note and a little sourness that seems like it will complement the style well and make a refreshing summertime beer.
What do you think....good, bad, everything in between?
I am planning on using my standard hefeweizen recipe which is:
50% American 2 row
50% White wheat
Approx 35 IBU's (22 ibu's at 60 mins remaining during whirlpool)
OG 1.053
FG 1.012
I like to whirlpool with Citra and usually one other hop and push a citrusy flavor into the beer with the late hop addition. I plan to pitch Brett C and in the past I have found this adds a nice tropical and citrusy note and a little sourness that seems like it will complement the style well and make a refreshing summertime beer.
What do you think....good, bad, everything in between?
