Will this recipe work?

[Stuwort]

Cheers. I've got a few leftovers laying around, but am out of yeast, so I came up with this recipe after drinking a few Hoegaardens the other arvo. I know that it wont be a proper wheat, I just want a hint of spice and fruit in the backround, and am intrigued at what the outcome may bring. Has any one tried anything similar and will it work, or should I just leave out the peel and seed and be content with a 13-15 IBU blonde style ale?

1.5 kg LME
500g Dry wheat malt extract
500g LDME
15g Cluster @60min
5g Cluster @20 min
8g Dried tangerine peel @5min
5g cracked corriander seed @2min
Re used S-04 (part there of)

Ferment @18c.

 

[Ducatiboy stu]

You need some rice gulls.

Give Ross a ring at Craftbewer. He knows someone who gets them fresh

 

[stakka82]

Recipe is fine, if u really want what u say I would use wb06 instead, same convenience, still drym

 

[WarmBeer]

You need some rice gulls.

Whut? :blink:

 

[Ducatiboy stu]

Whut? :blink:

Ross is so going to hate me...

 

[Lord Raja Goomba I]

Use T-58 if you want dry yeast. It's pretty decent for the Belgian style beers - for a dry one.

I've used it for a Leffe Style beer, and got a reasonable phenol profile.

 

[Stuwort]

The old rice gulls one, hey.

 

[doon]

its a good thing Ross is in melbourne getting wasted all this week!

 

[Stuwort]

Did that recipe sans corriander and peel, changed the second hops addition to 5min and added 150g of dex. Is now at 1012. Will leave it for a few more days then cc and bring it back up for a rest before bottling. I'm starting to appreciate the neutral yeast in terms of balancing a session beer.