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[spamdecs]

Hey gang,

just putting this recipe together for a friends big bday and want to see that I'm not doing anything too crazy here. The idea is for an American imperial wheat beer, or a wheat IIPA. I'm limited somewhat by my grain options (got 25kg of pale malt, some unmalted grain + what's on the list) but have lots of room to move in hops department.

I'm curious about how the pilsner and pale malt play together?
Same for the hops - I'm hoping to accent the citrus with a little spice.
Too much orange? I'm just looking for a hint of it in there and haven't brewed with it before.

All suggestions are highly welcome, thanks!

:'

2.30 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) - 34.1 %
2.20 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) - 32.6 %
1.5 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) - 22.2 %
0.5 kg Wheat, Torrified (3.3 EBC) - 7.4 %


Protein Rest 50.0 C 30 min
Saccharification 66.7 C 45 min
Mash Out 75.6 C 10 min

• Estimated pre-boil gravity is 1.060 SG

30.00 g Centennial [10.00 %] - Boil 60.0 min - 27.7 IBUs
20.00 g Cascade [5.50 %] - Boil 60.0 min - 10.2 IBUs
8.00 g Magnum [14.80 %] - Boil 60.0 min - 10.9 IBUs

17.00 g Simcoe [13.00 %] - Boil 30.0 min - 15.7 IBUs

40.00 g Cascade [5.50 %] - Boil 10.0 min - 7.4 IBUs
30.00 g Amarillo [9.20 %] - Boil 10.0 min - 9.2 IBUs
25.00 g Orange Peel, Sweet (Boil 5.0 mins)


0.25 kg Orange Blossom Honey (2.0 EBC) - 3.2 %

• Estimated Post Boil Vol: 26.00 l
• Est Post Boil Gravity: 1.076 SG

 

[solipsist]

For an Imperial the OG is usually higher than 1.076. If it were me I'd drop the wheat malt a bit for more pale malt, and mash at a lower temp for a dryer finish. Pale and pilsner are fine together.

 

[Dan Pratt]

The use of Pale and Pils is not something that I can answer, always wondered why brewers use the 2 base malts in a beer....

I agree that the mash temp should be lower, Id aim for 64/65 for a dryer finish but that how I like my beers, it will also increase the abv from finishing lower.

The yeast? what are you planning to use.

For the hops Id go more like this ( personal preference using the hops suggested )

60m - 35ibu - Magnum
45m - 15ibu - Centennial
30m - 15ibu - Simcoe
10m - 15ibu - Amarillo

I late hop heavy and whirlpool but can see your getting those flavors from the orange.

 

[Blind Dog]

I'm not sure that the Orange peel and orange blossom honey will add a great deal to an 80ibu beer (other than the honey will probably act that same as sugar and dry the beer a little whilst adding fermentables)

If you want to accentuate the citrus with a little spice then I'd use about 10g of magnum to get around 15IBU and then use the cascade, centennial, Amarillo and simcoe late in the boil (probably at 30, 15 and flameout to add 30, 20 and 15 IBUs respectively), either add one hop type at each addition or try them in combos. dry hop only if required

Just my 2c

 

[boybrewer]

I tend to agree with Blind Dog the honey is going to do bugger all . I would up the wheat to 4kg , Pils 2.5 kg , Pale 2.25 and torrified wheat 500gm . This will give you an O.G 1.079 .Hops I would replace the 60 min Cascade with 20 gm of Magnum and the Magnum with 8 gm of Cascade and keep the rest of the hops the same .This will give you 83.4 IBU . Then dry hop at the end of fermentation with 50 - 60 gms Amarillo and Cascade . Just my 2 bobs worth .