First Recipe - Honey Wheat Partial Mash

[mackus2]

So, after a few extract and partial mash kits, here is my first original recipe. Any comments/questions/insights will be greatly appreciated!

5 gal. partial mash Honey Wheat

Ingredients

2 lbs Wheat, Flaked (1.6 SRM) Grain 1 23.5 %
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 11.8 %
8.0 oz Caramel/Crystal Malt - 10L -- 5.9 %
8.0 oz Caramel/Crystal Malt - 60L -- 5.9 %
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract -- 35.3 %
1 lbs 8.0 oz Honey (1.0 SRM) Sugar --17.6 %

2.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop
0.50 oz Citra [12.00 %] - Boil 15.0 min

1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast

 

[twobears]

Ok, since no one else chimed in I throw my opinion in there. This is by no means a suggestion, just my opinion. I think the only thing I would change is I would add the Citra hops closer to the end of the boil maybe 2-5 minutes instead of 15. Good luck with it and let us know how it turns out.

 

[mackus2]

I will have to edit. Down at the brew shop i was suggested hefeweizen yeast and honey malt instead of only honey. Now i am trying to rethink a little.

 

[twobears]

Personally I think you're on target with the White Labs and straight honey. Though I really can't steer you away from the honey malt either since I've never used it myself. Try it both ways then decide which one you like better.

 

[Yooper]

Since flaked wheat can't self-convert, make sure you add another pound of two-row at least. Ideally, you'd use one pound of two-row for every pound of specialty grains, to ensure conversion, so 3 pounds of two-row would be what I'd use.

Honey malt would be a nice addition, instead of one of the crystal malts, if you want a honey flavor in the final beer, as honey itself ferments out leaving only a faint trace of flavor.

 

[mackus2]

Thanks for the advice everyone!

I have only done one mash before. I still need to research a little bit on how to handle the wheat- and how to mash and sparge in general.

I think i will still try some honey in the primary plus a little honey malt instead of one (both?) of the crystals.

Unfortunately i have already started with a hefe yeast, and i think maybe i would have liked a little more belgian leaning. Staff at the brewshop said that belgian yeast wouldnt add much to this beer.