Fruity Hops Hopfenweizen?

[IHATEBOILEDFISH]

Hello, forum!
I've got some hop leftovers that are a bit of different flavor directions, so i want to brew some kind of abracadabra beer and i really never tried White IPAs and Hopfenweizen, so i want to make one and i want to take bizarreness even further, replacing some pilsner malt with rye malt and oat flakes.

So, what ingredients i've got

Malts:
3kg Wheat Malt | 60%
1kg Pilsner Malt | 20%
0.75kg Rye Malt | 15%
0.25kg Oat Flakes | 5%

Hops:
25g Nugget | 60min Boil
25g Talus | 20min 85°C Hopstand
25g BRU-1 | 20min 85°C Hopstand
50g Mosaic | 20min 85°C Hopstand
50g El Dorado | Dry Hop (for 3 days before packaging)
50g Azacca | Dry Hop (for 3 days before packaging)

Yeast:
DY2001 Wheat Yeast (Russian exclusive strain, that is leaning towards hefeweizen yeast)

20L Batch going into the fermenter. Sulfate to Chloride ratio is going to be 2.0, mash pH 5.2

What do you think? What should i expect from that boredom-induced recipe? Maybe someone already brewed similar abomination?

 

[BrewZer]

What's your projected IBU's? That's practically 5 ounces of hops in the boil and another 4 ounces dry hopping for a 5 gallon batch that looks like it's going to be about 1.055 OG.

 

[IHATEBOILEDFISH]

What's your projected IBU's? That's practically 5 ounces of hops in the boil and another 4 ounces dry hopping for a 5 gallon batch that looks like it's going to be about 1.055 OG.

1.060 OG and 70 IBU to balance out wheat malt sweetness. Predicted attenuation is around ~76%

 

[VTMongoose]

Hopefenweisse and white IPA are two very different things. It sounds like you are going for a white IPA. A hopfenweisse would have probably at the absolute max 3 ounces total in the boil, 60/20/10 or something like that. I would go all cascade or pick your favorite hop from the pacific northwest in the USA. That's what Schneider is using.

 

[crazyjake19]

You're definitely beyond hefeweizen and way beyond hopfenweisse as well. You're in IPA territory at that point.