MBM30075
Well-Known Member
Ok, so I don't care what I call it, but I'm currently drinking a Sam Adams Imperial White, and I'm liking it. I want to make something near this.
I'm thinking of calling it HefeStark! (If you get German, you know it means "Strong Yeast", but since everyone calls Hefeweizen "Hefe", it kinda fits).
(Edit: I started typing this last night and my computer died. I went ahead and did what follows.)
I have a batch of Hefeweizen that I started last week. I didn't get a full 5 gallons, but rather something more like 4 gallons @ 1.049 OG. I tried a true no-sparge technique and only got 50% efficiency.
(Recipe:
5 lbs. Belgian Pilsner
5 lbs. German Wheat
.5 lbs. Munich Malt
.5 oz. Tettnang 5.2% @ 60 min.
Danstar Munich Wheat dry yeast)
I've decided to add 5 pounds of honey and enough water to bring the total volume up 5 gallons.
Here's my math:
OG 1.049 @ 4 gallons, diluted to 5 gallons = 1.039.
5 lbs. honey (@ 1.035 ppg) diluted in 5 total gallons = +35 points.
So, new SG (pre-ferment) would be 1.074.
I think I would anticipate all of the honey to attenuate and about 75% of the wort, so my FG should still be about 1.010, right? Or would I still get about 75% of overall apparent attenuation?
If I got it down to about 1.010, that would be 8.4% ABV. Would that require a lot of aging?
Anyone have any idea how this will taste?
I'm thinking of calling it HefeStark! (If you get German, you know it means "Strong Yeast", but since everyone calls Hefeweizen "Hefe", it kinda fits).
(Edit: I started typing this last night and my computer died. I went ahead and did what follows.)
I have a batch of Hefeweizen that I started last week. I didn't get a full 5 gallons, but rather something more like 4 gallons @ 1.049 OG. I tried a true no-sparge technique and only got 50% efficiency.
(Recipe:
5 lbs. Belgian Pilsner
5 lbs. German Wheat
.5 lbs. Munich Malt
.5 oz. Tettnang 5.2% @ 60 min.
Danstar Munich Wheat dry yeast)
I've decided to add 5 pounds of honey and enough water to bring the total volume up 5 gallons.
Here's my math:
OG 1.049 @ 4 gallons, diluted to 5 gallons = 1.039.
5 lbs. honey (@ 1.035 ppg) diluted in 5 total gallons = +35 points.
So, new SG (pre-ferment) would be 1.074.
I think I would anticipate all of the honey to attenuate and about 75% of the wort, so my FG should still be about 1.010, right? Or would I still get about 75% of overall apparent attenuation?
If I got it down to about 1.010, that would be 8.4% ABV. Would that require a lot of aging?
Anyone have any idea how this will taste?