Hoppy Wheat Ale

[Nordman]

I would like some input on the hopping of this recipe. The grain is already in the mash and won't be changed. I'll start the first wort hopping in an hour.
Calculated OG is 1.046, IBU 24.6
I have 1.1 lb extra light DME that I can add to the boil at 15m as well if so advised.

If you want to suggest another combo with the summer hops then I have plenty other hop types than cascade available.
Galaxy, amarillo, simcoe, centennial, saaz, northern brewer, magnum, citra, pacifica, waimea, chinook and perle

6.5lb wheat malt
5.5lb pilsner malt

safale us-05 (other alternative? have safale 04 and safbrew t-58 as well)

using summer 6.4% hops and cascade 7.1% hops

first wort: 0.5oz summer

15m
1/3oz summer

10m
2/3oz summer

5m
2/3oz summer

flameout
1oz cascade
2/3oz summer

dryhopping
1oz summer

 

[Hujo]

For a beer with those numbers - relatively low OG and IBUs, i'd skip the FWH, and add that at any of the later times instead, giving more hop flavor. I wouldn't worry if the IBU got a bit higher either. I've never used Summer, but galaxy goes well with cascade, and should go well with the Summer aswell. Maybe in the dryhop?


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[Nordman]

Boiled down more than expected. Ended up with only 16l/4gal in the fermenter.
Og 1.060 and ibu 30.
Should have added water.
Won't be a session beer...

 

[Nordman]

Just wondering if I could add more than the usual amount of water when I boil the priming sugar to get the abv down a bit. Lets say it ferments down to 1.01, that would make it around 6.5% abv. If I add 2-3l(0.5-0.8gal) of water with the priming sugar that would give me a beer with about 5.4-5.8% abv, plus it would give me more beer. Any downside to doing this?

 

[flars]

The only downside I can think of is adding the water would reduce your IBUs, the perceived flavor and aroma, and thin the body. If it tastes really good right now I would leave it and not worry about the ABV.

 

[Nordman]

Well, I was aiming for a bit lower ibu. It's estimated at 30 now. I'll taste a sample when doing a reading and if it's too bitter or full bodied for what I wanted then I'll add more water to the priming sugar. If not, I'll leave it be.