Expert opinion on my wheat recipe?

[aljeffryes]

Any comments or critique on my summer wheat recepie would be helpful and much appreciated!

8lbs Wheat Liquid malt extract (60% German White Wheat and 40% German Moravian two-row barley)
.5 lbs carapils
.25 lbs honey malt
1 oz Hallertauer hops
3lbs fresh cherries
Zest of 1 small lemon
Danstar Munich Yeast

So my plan is to make a nice summer ale, I am going to steep grains for 20-30 min at 155 deg. Let it work its magic in the primary and then rack beer onto lemon zest and cherries (frozen and macerated) and let sit for a couple of weeks. I am hoping the honey malt gives a little bit of sweetness (I mean a little!) and the carapils seems like a popular grain for body. Thanks in advance!!

 

[Pappers_]

Sounds great, Al. Its the right time to begin thinking about summer beers!

I've never used the Danstar Munich yeast, but it will, I believe, produce a wheat beer that is in the 'German' style, with esters, banana and clove flavors. Think Hefeweisen. Which is great, if that's what you're going for.

I usually make wheat beers using either an american ale yeast (Safale US-05, for example) or the White Labs Edinbourgh strain (which I use in a lot of beers), or if I'm making a Wit, I'll use a Belgian strain.

Good luck with your brew!

Jim

 

[aljeffryes]

Thanks for the response, I have a few batches under my belt but still have some "newbie nerves" when it comes to formulating recipes. Cheers!

 

[Captain Damage]

You shouldn't need the carapils. Wheats usually don't lack for body and head. At least dial it back to 1/4 lb.

 

[doctorRobert]

I disagree. I think some specialty gains add a lot to an extract wheat brew. A small about of carapils or crystal 10 can add some much needed sweetness. I was thinking you could add crystal 10, get some extra unfermentable sugar from that to balance out the cherry flavor.

But I ask, why Lehmon and cherry? Those seem like they wont mesh well.

 

[aljeffryes]

DoctorRobert,
I really am not set in stone on the lemon zest, it just seemed like it would give a little citrusy undertone, but I am debating using hops with those characteristics instead, thoughts on this? And I think your idea of a little sweetness to balance out the cherry is a good one, I was hoping the small amount of honey malt was going to contribute some sweetness? I have heard a little honey malt goes a long way? Thanks!

 

[doctorRobert]

DoctorRobert,
I really am not set in stone on the lemon zest, it just seemed like it would give a little citrusy undertone, but I am debating using hops with those characteristics instead, thoughts on this? And I think your idea of a little sweetness to balance out the cherry is a good one, I was hoping the small amount of honey malt was going to contribute some sweetness? I have heard a little honey malt goes a long way? Thanks!

Ive heard the same about honey malt, but ive never used it. But lemon, cherry, wheat, honey, sounds like a lot. Maybe try to highlight only one of those flavors until you know what to expect from that.

Do what you want to do, and report back. Don't let me effect your recipe, view it as an experiment. My only concern would be too many competing flavors. I try to keep things simple as I still have a lot to learn. If it turns out bad, it may be hard to figure out the cause.

 

[aljeffryes]

Your point onthe issue of competing flavors is well taken. I agree that it could be too much, and this is my first wheat beer, not to mention a beer with fruit! I am going to keep it simple and I will let you know how it turns out, I wont be starting it until late this month, or early April. Thanks again.