brew703
Well-Known Member
I scalled the IBU's to 38. I am adding a 45 min instead of 60, a 15 and at FO. I wanted a little higher IBU because i find on the homebrew level the IBU's arent as consistent as on the commercial level.
I'd like this for my next brew but when I put it in Beersmith it comes up with 45 IBUs instead of what the OP has as 25 IBUs. Anyone have this too bitter with the hops as listed?
It just seemed like it was pretty far off. I'll mess around with the hop additions to get it closer to 25
Thanks!
Decided to brew a wheat for spring and to play with mosaic, but it did not last that long.
Hard to describe, but tastes like a sweeter passion fruit/guava american hefeweizen that has been a hit with everyone that has tried it. Defiantly more of a hop forward beer (but not bitter hoppy), the wheat comes through but just hints at it.
4lb - Great western 2-row
4lb - Great western wheat malt
1lb - Gambrinus honey malt
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Mash : 152* 60 Minutes
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.25oz Mosaic @ FWH (60 minute boil)
.75oz Mosaic @15
1oz Mosaic @0 (steep for 10 minutes to let everything settle)
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Ferment with S-05 @65* for 2 weeks
Kegged and hit it with 10PSI for another week and started enjoying it. Gets better with time, but it's highly drinkable very quickly.
First time posting a recipe. Apologies if i forgot something.
:EDIT: IBU says 5, which isn't true, that is the SRM, the IBU is 25
Bumping this up. Was planning on brewing a hoppy hef with mosaic tomorrow. As anyone here played around with a hoppy wheat forward beer AND fermented with a hef yeast? I was planning on using Stefon from imperial FWIW
All good stuff here. Thanks!Look up a recipe for Crack'd Wheat
https://www.beeradvocate.com/beer/profile/590/47539/
It's an Amarillo based beer but I would imagine that it would work with Mosaic just make sure you take account of the higher alpha acid value and don't add to much early in the boil. I actually brewed a white IPA with Mosaic one time and turned out very good. I was with a witbier yeast though and had a few other hops, something along the lines of Accumulation from New Belgium.
I have no idea what Stefon is like but also look at how to reduce the banana tones by adjusting the mashing and fermentation schedule. Unless you are into the banana thing. Personally I don't think it mixes well with a hop forward beer.
I harvested some hefe yeast from a few bottles of Schneider tap 7 so was looking for a hop forward recipe myself. Found cracked wheat and a popular recipe from a German homebrew forum which lots of people have used harvested Schneider yeast for. https://www.ratebeer.com/beer/ratsherrn-limited-2015-matrosenschluck-66/335542/All good stuff here. Thanks!
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