bjl110
Well-Known Member
I'm brewing beer for my sister-in-law's wedding in May and she has requested a "fruity spring beer". I have not brewed either of those styles at all really, so I'm kind of in the dark. I have been thinking about a blood orange wheat. I'm thinking along the lines of this beer.
https://www.homebrewtalk.com/f70/honey-orange-hefeweizen-169857/
I'll be steeping the fruit and zest of five blood oranges in 170 water, which I'll then add to the fermenter before I pitch the yeast. I'm also going to sub 2row for the pils (I could add a pound of vienna or munich to make up for it?), and EKG for the Tett. This is just because it is what I have, but everything sound good so far?
My big question is the yeast. I'm not really a wheat beer drinker, so I don't really know what to expect from the "banana and clove" mix. I'm a fan of Belgians, but not super banana-y ones. So, I'd rather avoid the "in yo face banana", but a little is OK probably. Also, I've got the pack of WB-06 that the recipe has, but after reading the reviews on here, I'm not so sure I want to use it. Most of them were pretty negative, if somewhat older. Maybe the yeast is better now? I could try and get some other kind of liquid yeast maybe, and I always have some US-05 too.
Any other recommendations are welcomed, as I'm treading in unfamiliar territory. Thanks!
https://www.homebrewtalk.com/f70/honey-orange-hefeweizen-169857/
I'll be steeping the fruit and zest of five blood oranges in 170 water, which I'll then add to the fermenter before I pitch the yeast. I'm also going to sub 2row for the pils (I could add a pound of vienna or munich to make up for it?), and EKG for the Tett. This is just because it is what I have, but everything sound good so far?
My big question is the yeast. I'm not really a wheat beer drinker, so I don't really know what to expect from the "banana and clove" mix. I'm a fan of Belgians, but not super banana-y ones. So, I'd rather avoid the "in yo face banana", but a little is OK probably. Also, I've got the pack of WB-06 that the recipe has, but after reading the reviews on here, I'm not so sure I want to use it. Most of them were pretty negative, if somewhat older. Maybe the yeast is better now? I could try and get some other kind of liquid yeast maybe, and I always have some US-05 too.
Any other recommendations are welcomed, as I'm treading in unfamiliar territory. Thanks!
