[quote name='Rack'EmUp' post='521547' date='Sep 16 2009, 12:56 PM']The honey wheat sounds nice, i havn't heard of a honey wheat beer before, how is it? would it finish a little bit drier than a normal wheat?
What hops do you use for your wheat beer? i have some Hallertau Hersbrucker hops, would these go well with a wheat? sorry about all the q's i have just one more..when you say 60min hop addition, does that mean you add the hops at t60 of the boil, or you boil the hops for 60mins?
Thankyou :icon_cheers:[/quote]
Well I don't claim to be an expert but.... (she says... really thinking... yeah...someone else loves wheat beer)...
I read extensively and just made up a Honey Wheat recipe... and it's great beer!
As to taste... I know experts tell you you shouldn't "taste" the honey... but damn, I think I can... it's sweet on the lips and NICE.
With all my wheat beers I use Hallertau Hersbrucker sometimes 2.5% or 2.8% whatever is on sale at the time. They are a wonderful wheat beer hop.
I use around 50gram of 2.5% for a 22L post boil brew.
And YES I boil them for the entire 60 minute boil.
meaning my boil is only 60 minutes long and they go in there as soon as it comes to the boil
(not first wort hoppped)
When I said it was simple..... I must say I do stage the MASH process to 30 minutes of 50 degrees and 30 minutes at 67 degrees.
Then I raise temp to 78 and hold for 10 minutes to stop the enzyme action before I drain and sparge with whatever water is left over.
I do that because I was convinced by someone that the Mash Out temp shoulld attain 78 to stop the enzyme action.....
I'm a sucker for statistics
Having said tha,t I keep rigorous records and can testify that each time I change the process.... to mash out temp or to 3 step sparging... I've attained better efficiency... so statistics don't lie *(unlike politicians statistics)*
The Brewers Wife