I'm brewing a beer with a friend next weekend. I had planned on a hoppy brew, as I'm running low, but he didn't like my original suggestion, and we ended up settling on a dunkel. So I got to thinking, what about a hoppy dunkel? Figured I would come here and get some opinions.
I know that 3 Floyds Gumballhead is a very popular hoppy wheat beer. So what if I took the hopping schedule for that clone (several are on here) and used a darker dunkel grain bill? Good or bad idea?
One other issue is the hops. I know that Amarillo can be hard to find, and expensive. What are some appropriate alternatives in this type of recipe. Heavier than normal use of German hops? Bitter with Magnum and finish with Hallertau, or go with alternative NW hops like Centennial or Cascade?
Here is a quick recipe I threw together:
Title: Frankenweizen
Author: TxBigHops
Brew Method: All Grain
Style Name: Weissbier
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.015
ABV (standard): 6.43%
IBU (tinseth): 32.86
SRM (morey): 14.37
FERMENTABLES:
6 lb - American - Red Wheat (45.3%)
4 lb - German - Munich Dark (30.2%)
2 lb - German - Vienna (15.1%)
1.25 lb - German - CaraMunich III (9.4%)
HOPS:
0.25 oz - Amarillo, Type: Pellet, AA: 8.6, Use: First Wort, IBU: 4.33
0.25 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 60 min, IBU: 7.15
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 11
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 10.38
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 20 min at 175 °F
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 62 F
Pitch Rate: 0.5 (M cells / ml / deg P)
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-01-23 16:21 UTC
Recipe Last Updated: 2016-01-23 16:21 UTC
I know that 3 Floyds Gumballhead is a very popular hoppy wheat beer. So what if I took the hopping schedule for that clone (several are on here) and used a darker dunkel grain bill? Good or bad idea?
One other issue is the hops. I know that Amarillo can be hard to find, and expensive. What are some appropriate alternatives in this type of recipe. Heavier than normal use of German hops? Bitter with Magnum and finish with Hallertau, or go with alternative NW hops like Centennial or Cascade?
Here is a quick recipe I threw together:
Title: Frankenweizen
Author: TxBigHops
Brew Method: All Grain
Style Name: Weissbier
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.015
ABV (standard): 6.43%
IBU (tinseth): 32.86
SRM (morey): 14.37
FERMENTABLES:
6 lb - American - Red Wheat (45.3%)
4 lb - German - Munich Dark (30.2%)
2 lb - German - Vienna (15.1%)
1.25 lb - German - CaraMunich III (9.4%)
HOPS:
0.25 oz - Amarillo, Type: Pellet, AA: 8.6, Use: First Wort, IBU: 4.33
0.25 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 60 min, IBU: 7.15
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 11
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 10.38
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 20 min at 175 °F
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Temp: 152 F, Time: 60 min
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 62 F
Pitch Rate: 0.5 (M cells / ml / deg P)
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-01-23 16:21 UTC
Recipe Last Updated: 2016-01-23 16:21 UTC