goplayoutside
Well-Known Member
So I was staring down a microscope at school this afternoon and inspiration struck: I should make some strong and dark wheat beer for this spring. So I came up with this for a partial mash orange-honey dark wheat, I am thinking a powerful beer with some malt backbone and also yeasty tartness:
Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 2.75 gal
Estimated OG: 1.083 SG
Estimated Color: 21.1 SRM
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
3.00 lb Wheat Dry Extract (8.0 SRM)
1.50 lb Munich Malt (10.0 SRM)
1.00 lb Wheat Malt, Ger (2.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
0.25 lb Chocolate Wheat Malt (400.0 SRM)
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)
0.25 oz Orange Peel, Bitter (Boil 5.0 min)
1.00 lb Honey (1.0 SRM)
So I am down to choosing a yeast. I think a hefe or similar yeast would be great -- some controlled clove would be fine in the beer but I am not really excited about banana, and I want the malts and orange to come through. My first choice would be WLP351 but it's the wrong time of year for that. So I am trying to decide between either a dry (WB-06/brewferrm blance, I love drys for the simplicity but am not sure these will give me the tartness I want), wyeast 3056 bavarian wheat (not sure what it will do banana-wise, though), and WLP 380 heffeweizen IV (maybe if I ferment it on the cool side the cloves will come out more subdued?)
Anyone w/ experience using these yeasts please chime in and let me know what you think!
Recipe Specifications
--------------------------
Batch Size: 3.00 gal
Boil Size: 2.75 gal
Estimated OG: 1.083 SG
Estimated Color: 21.1 SRM
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
3.00 lb Wheat Dry Extract (8.0 SRM)
1.50 lb Munich Malt (10.0 SRM)
1.00 lb Wheat Malt, Ger (2.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
0.25 lb Chocolate Wheat Malt (400.0 SRM)
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)
0.25 oz Orange Peel, Bitter (Boil 5.0 min)
1.00 lb Honey (1.0 SRM)
So I am down to choosing a yeast. I think a hefe or similar yeast would be great -- some controlled clove would be fine in the beer but I am not really excited about banana, and I want the malts and orange to come through. My first choice would be WLP351 but it's the wrong time of year for that. So I am trying to decide between either a dry (WB-06/brewferrm blance, I love drys for the simplicity but am not sure these will give me the tartness I want), wyeast 3056 bavarian wheat (not sure what it will do banana-wise, though), and WLP 380 heffeweizen IV (maybe if I ferment it on the cool side the cloves will come out more subdued?)
Anyone w/ experience using these yeasts please chime in and let me know what you think!