Need opinions: first custom recipe (Hefeweizen)

[evsjeep527]

Ok, so I'm getting ready to start ordering some ingredients for my first (somewhat) custom recipe and need a couple of opinions. I realize that these opinions will be just that, but here is my recipe.

Recipe Type: Extract
Yeast: WLP300 Hefeweizen
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.00
Original Gravity: 1.053
Final Gravity: 1.012
IBU: 8
Boiling Time (Minutes): 60
Color: 2 HCU
Primary Fermentation (# of Days & Temp): ~30 @ ~70F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none

2.5 gal boil
6# Wheat DME
1 oz. Hallertauer hops (3.0-5.0%) for 60 minuts of boil
Zest of 8 lemons @ 45mins
0.5tsp powdered cloves @ 45mins
1# Honey @ Flameout (aka I turn my electric stove off)

The goal is a very very drinkable Hefe that was inspired by Harpoon UFO that I had years ago while vacationing in Boston (GO SOX!!!). I remember a very good balance of banana, clove, and citrus. I'm throwing in the honey as a little something unique.

First: how do my calculations look? I used the beer recipator @hbd.org.

Second: Thoughts on my add on ingredients (lemons, cloves, honey)?

Third: DME or LME or does it even matter?

Other thoughts?

 

[Retroviridae]

I personally like to have just a little residual sweetness in my hefes. I think it helps bring out the flavor. So I would leave out the honey, which will ferment out to make it a little thinner bodied and dryer. Though, I know some like it to be light-bodied and tart as a refreshing summer beer.

Usually the banana clove flavor comes from the yeast, not from added cloves. SO it won't be traditional to add cloves. But if you want to, I'd add cloves later in the boil, like at flameout. Otherwise some of the volatiles will boil off.

Also, adding lemon zest isn't traditional, but if you want to, add it at flameout also, so the aroma don't boil off. Make sure to really get the yellow zest, not the white pith. I grated too much of the pith in once and it made a weird, but not unpleasant, herbal flavor.

 

[Retroviridae]

Oh, two other things:

1. Maybe way too much clove. My experience with baking and using it as a mulling spice leads me to think 0.5 tsp will be overpowering. I think it's nasty and bitter when too much. Maybe add it little by little at the end of the boil until you can only barely taste it - it will continue to extract flavor as it cools and ferments.

2. And you can vary the ratio of banana/clove flavor produced by the yeast by controlling the fermentation temperature. Higher temps yield more banana.

 

[Weissbier]

First things first Go Yanks, now on to more important business...IMHO the zest of 8 lemons is a real lot, I brew almost all Heff's and Wits and I never use more than 2 lemons per 5 gallon batch, added at 10 minutes. If I am really looking for more citrus flavor I will squeeze a few drops of lemon juice onto the zest. Try working in some coriander, like .5 oz at 10 minutes. Remember less is more.

 

[snailsongs]

coriander actually gives the bulk of the citrus note in a wit(think grapefruit) so that may be a good thing to try along with a small amount of zest at flameout, but I would hold off on the clove and not overdo the spicing of this brew until you've fermented it and can get a feel for what the hefe yeast has already done. That yeast is likely responsible for whatever spice/fruit flavors you loved about UFO back in Boston, so why not start with a basic hefe and then add what you want after primary fermentation yields a weizenbier (making a spice tea works great in secondary or at bottling, and much easier to control this way)....
...oh, and I cast my vote for the wyeast 3068 rather than the 3056, based on my personal experience with the two...I feel the 3068 has a better overall character.

 

[MonkeyWrench]

Honey ferments out. If you want honey flavor, might look at steeping honey malt. And I would 86 the cloves as well. The german hefe strands give a lot of cloves, hence the reason I don't use them, I like the american hefe strand, wlp380 I think. With that one, I "dry hopped" with the zest of 2 organic lemons. Gave a nice light lemon note.

 

[evsjeep527]

Honey ferments out. If you want honey flavor, might look at steeping honey malt. And I would 86 the cloves as well. The german hefe strands give a lot of cloves, hence the reason I don't use them, I like the american hefe strand, wlp380 I think. With that one, I "dry hopped" with the zest of 2 organic lemons. Gave a nice light lemon note.

How would you recommend modifying the recipe to incorporate steeping some honey malt?

With the American Hefe strand, do you still get a nice note of clove and banana? I don't want to lose that all together.

Here's how I'm thinking of modifying the recipe taking into account the feedback in this thread:

2.5 gal boil
6# Wheat DME (amount dependent on whether or not I add honey malt)
1 oz. Hallertauer hops (3.0-5.0%) for 60 minutes of boil
0.5tsp coriander "dry-hopped"
Zest of 2 lemons "dry-hopped"

 

[ForRealBeer]

How would you recommend modifying the recipe to incorporate steeping some honey malt?

With the American Hefe strand, do you still get a nice note of clove and banana? I don't want to lose that all together.

Here's how I'm thinking of modifying the recipe taking into account the feedback in this thread:

2.5 gal boil
6# Wheat DME (amount dependent on whether or not I add honey malt)
1 oz. Hallertauer hops (3.0-5.0%) for 60 minutes of boil
0.5tsp coriander "dry-hopped"
Zest of 2 lemons "dry-hopped"

I would tend to stay with the WLP300 yeast if it is clove/banana goodness you are seeking. YMMV of course.

WLP300 notes I am more of a Wyeast guy because that's what my LHBS carries but this yeast surely sounds like the same as WY3068, Wihenstephan Yeast. That stuff will give you all the cloves and banana notes you could ever possibly want, especially if you ferment at the high end of the temperature scale.

 

[EricCSU]

Have you tried making a traditional Hefe without all the adjuncts? It is a great beer and doesn't need adjuncts. I would try that first before adding anything.

Eric

 

[MonkeyWrench]

I think you will want to boil the coriander to extract the flavors if that is what you are looking for. 5-10min will do. You can also do your zest at the same time to make it easy. Coriander is not common in a hefe that's more a belgian wit thing. Not saying it won't be good, or wasn't in the beer you are trying to mock, but it wouldn't be common.

If cloves are what you are after, stick with the wlp300 or the wy3068 as mentioned. The american strand doesn't contribute much cloves at all. That's why I like it, not a fan of cloves.

I'd stick pretty simple the first time and just go wheat extract, hops and yeast. See if you like it. If you always use lemon in your hefes, go ahead and do the zest as well, that way you don't kill your head with the citric acid in fresh lemons.

Just my opinion.

 

[evsjeep527]

Ok guys thanks for the opinions again, it seems like the general consensus is to keep it simple with this first one. So I guess that's what I'll do: wheat, hops, yeast, and water.

 

[MonkeyWrench]

That's a good choice. If you feel like playing around, take a bottle of your beer, warm it in a pot and add the lemon zest and coriander (or whatever else) in a mesh bag. Let that steep for about 10min and chill it in the fridge. Once cool, open another cold beer and add just a dash of that beer "tea" you just made and give a taste. It's not going to be exactly what you would get if you brewed all together, but you'll get the idea of what imparts what flavor.

 

[EricCSU]

Ok guys thanks for the opinions again, it seems like the general consensus is to keep it simple with this first one. So I guess that's what I'll do: wheat, hops, yeast, and water.

I think you will be happy you did. If you need a good recipe, try Edwort's or the one from Austin Homebrew.

Oh, and use a blowoff tube!

Eric

 

[evsjeep527]

Unlike traditional Bavarian hefeweizens, however, UFO Hefeweizen uses a northern German ale yeast to produce it's signature "citrus-like" aroma. From Harpoon's website

Anyone have any idea what this "German ale" yeast might be?

EDIT: I'm thinking the Wyeast German Ale will do just fine. So I'm just going to keep it simple with 6# Wheat DME and 0.5oz Hellertauer hops for 60 mins.

 

[ForRealBeer]

Anyone have any idea what this "German ale" yeast might be?

EDIT: I'm thinking the Wyeast German Ale will do just fine. So I'm just going to keep it simple with 6# Wheat DME and 0.5oz Hellertauer hops for 60 mins.

No idea, but it might be fun to see if there's enough viable yeast to create a starter and run a batch of it.