Critique my smoked German style hefe

[iowaherkeye]

So, I really like Schlenkerla (in all of its forms), and was shooting for a partial mash of the same. I realize I won't get near the smokiness of a true Schlenkerla beer, but I'd like a decent amount.

6# Northern Brewer wheat LME
4# Briess Cherrywood smoked malt
1# white wheat
1oz Hallertauer at 60"
1oz Hallertauer at 20"

Ferment at 68 degrees.

I plan to pitch 2 vials of WLP #380 Hefe IV.
I realize it's pretty simple. Does anybody have any thoughts/changes to my recipe? Thanks in advance.

Joey

 

[zachattack]

I don't have any direct experience with the smoked malts, but I think the Briess cherrywood will give you more of an American "BBQ" flavor. Kinda bacon-y and fairly strong. If you want a milder German rauchbier type smoke flavor, you might seek out a beechwood smoked "rauchmalt." I know Weyermann has one.

 

[iowaherkeye]

I don't have any direct experience with the smoked malts, but I think the Briess cherrywood will give you more of an American "BBQ" flavor. Kinda bacon-y and fairly strong. If you want a milder German rauchbier type smoke flavor, you might seek out a beechwood smoked "rauchmalt." I know Weyermann has one.

Yeah, I actually did an smoked American wheat last year with only two pounds of the beechwood smoked, and the smoke was pretty weak then. That's why I doubled it this time and went with the cherry as well.

Brew day was yesterday, only hiccup I had was mashing for an extra 20 minutes while I got my strike water up to temp. So I mashed for 80" between 147-156, if memory serves. Also, I only used 1oz of Hallertau at 45" and called it good. Planning on fermenting 66-68 degrees x 2-3 wks.

O.G. was 1.070 with a target of 1.069, so I'm quite happy. I can hear the airlock glugging away as we speak, and just got done with Ed's Apfelwein a couple hours ago. . . Good last couple days.