Recipe Critique

[Boomer]

Just curious to see what everyone has to say about this one.



Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.33 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 4.00 gal

Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row)
4 lbs Wheat Malt, Bel
1 lbs 8.0 oz Wheat, Flaked
8.0 oz Honey Malt
3 lbs Honey (1.0 SRM) Sugar 5 23.1 %
1.00 oz Hallertau [3.80 %] - Boil 15.0 min
1.00 oz Mosaic (HBC 369) [13.60 %] - Boil 15.0 min
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06)

Gravity, Alcohol Content and Color
Est Original Gravity: 1.076 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 8.8 %
Bitterness: 25.8 IBUs
Est Color: 5.2 SRM

 

[Lefou]

Interesting take on a strong wheat beer, but I like liquid yeast - WLP001, cream ale, or Kolsch. All of them clarify well with a good hot break and a Whirlfloc added.
Dry yeast may save a bit of money, but with your gravity being a bit high, why not re-hydrate and make a starter using a bit of your wort?

 

[dmtaylor]

Ditch the Mosaic.

End of comments.

 

[Lefou]

Also wondering why the added flaked wheat. Flaked or rolled oats might do.
There's plenty of malted wheat for a fine foam stand with proper hopping. Something like this might be a bit on the "dry" side if mashed at lower temps, so I'd push the mash temps up a bit.

 

[Boomer]

Forgot to add - adding 1.5lbs of honey to backsweeten.