first recipe help

[GoaT34]

I'm wanting to make a light bodied wheat beer. I was wondering what you think of this because this is the first recipe that i have tried to make myself. I'm basing this off of a mangrove jack beer kit my buddy did that tasted good. The mangrove kit was 1 can (3.74 lbs. I think) of Bavarian wheat lme and 1 kilo of dextrose. i want a little more flavor so i was thinking about:
1-3.3 lbs briess bavarian wheat lme
1-1.5 lbs light pilsen light malt dme
1-1.5 lbs dextrose
1 oz hallertau hops
11 grams danstar munich yeast
I would boil all fermentables and 3/4 oz of hops for 60 minutes then adding 1/4 oz of hops with 10 minutes left.
rehydrate yeast and pitch at 68 degrees
Does this sound ok or should i change something? Sorry for such a noob question but i really want to make a good beer that I'll like and I am still new to this.

 

[CBMbrewer]

I would cut out the dextrose and, if you can, get 1/2lb of a light crystal malt like c-20 and steep that in water at about 150 for 15mins or so, then add half of the dme at the beginning of the boil and the other half right before the end of the boil.

 

[GoaT34]

what will the c-20 do? and if i go ahead with the dextrose will it make the beer taste bad or just lighten it up and boost the abv?

 

[eluterio]

Cutting the Dextrose will make it a medium body beer. If you looking for a dry tasting beer keep the dextrose it will still have some wheat character to it.

I agree with CBMBrewer with splitting adding half the dme. I would actually use the the total LME at first the at 10 mins left add the DME. Be Careful of boil over! If you want a little Crystal sweetness added go for the C-20 wont change much of the SRM AKA color. Ive made wheat beers with Caravienna malt used about 1% of the total fermentables.

How many gallons are you shooting for? Whats your target OG?

 

[eluterio]

what will the c-20 do? and if i go ahead with the dextrose will it make the beer taste bad or just lighten it up and boost the abv?

C-20 he is referring to the crystal malt at 20L It will darken it up a tad and add some crystal caramel sweetness to it. If you add just a touch like in this case .5# it will have a subtle impact.

Adding Dextrose wont make the beer taste bad it will surely have it be a dryer finish. It will also boost the ABV.

I would also note that having a higher OG you might also want to pitch enough yeast to consume all those sugars.

What Type of yeast will you be using?

 

[GoaT34]

Its going to be a 5 gallon batch and I was hoping for 1.050 OG and 1.013FG. Thats what brewers friend estimated it at. Danstar munich yeast 11 grams.

 

[eluterio]

With that in mind using the dextrose will dry it out but if you hit OG it would be too high on abv. Go for it brew it and see what happens. Hops are good and at that time will add flavor.

Should be a medium body beer with a dry finish with good wheat malt character.


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[GoaT34]

With that in mind using the dextrose will dry it out but if you hit OG it would be too high on abv. Go for it brew it and see what happens. Hops are good and at that time will add flavor.

Should be a medium body beer with a dry finish with good wheat malt character.


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what do you mean by (if you hit OG it would be too hogh on abv.) Sorry for the noob questions.

 

[eluterio]

Typo sorry it wouldn't be high on abv. Sorry if you get 1.050 and finish at 1.013 should be what 5%



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[GoaT34]

Ok thanks for the help. I'll try it and see how it goes.

 

[eluterio]

Good luck and enjoy!


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[eluterio]

Good luck and enjoy!


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