OVHA Chat

I'm planning my next batch and I'm still working to put together the equipment to do all grain sometime this year so this recipe is going to be an extract recipe but I'm looking for input.

I'm going to do a summer wheat beer but I don't have much so far. Here are my current Ideas.

Fruit Heffe: Either Blood Orange or Blackberry. (Add these into the Secondary)
Experiment with Agave Nectar: Maybe add a pound of this for something different. I think Tequila flavors and summer go well together.

Yeasts up for consideration:
WLP300
WLP320
WLP400

Don't want it to be too bitter but some hops have a great citrus flavor and aroma that would be nice.

Maybe something like:
6lb Wheat Extract
1lb Agave Nectar
1/2 lb Crystal Malt (Steeping)
1oz Hallertau (Boiling)
1oz Saaz (Finishing)
2-3 lb peeled and steeped blood oranges in bottom of secondary
WLP300 Heffe

Please feel free to improve and suggest or if anyone has beer software they want to run it through that would be awesome.

Here's what I'm getting using 10L Crystal for a just-past-blonde color (dirty blonde, if you will.) No real way to say what the fruit would add in BeerSmith, so count on the gravities being a bit higher.

Amount Item Type % or IBU
6.00 lb Wheat Liquid Extract (8.0 SRM) Extract 80.00 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.67 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 17.3 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 2.9 IBU
1.00 lb Honey (1.0 SRM) Sugar 13.33 %
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.046 SG
Bitterness: 20.1 IBU
Est Final Gravity: 1.012 SG
Est Color: 7.1 SRM
Estimated Alcohol by Vol: 4.47 %

----

A few years ago I did a Chamomile Agave wheat with 6 bags of Chamomile tea and a pound of Agave ... a very little bit of the agave 'may' have been detectable. Pretty decent beer if I remember right.

I like the idea of a Kiwi Wit (Kiwit) that I saw in Sam Calgione's book (that I can't seem to locate right now.) Probably the same recipe minus the crystal with some fresh kiwis added.

Well the brew ended up going as follows.

1lb Crystal 40 malt steeped at about 160deg for 30 min
7lbs Wheat Extract
1lb Pilsner Extract
1oz Tennenger at 60 min
1 lb agave nectar at 30 min
1/2 oz Cascade at 5min
1/2 oz Cascade at flame out.
WLP 300 Heffe Yeast

1 week in fermenter at 68-70
Rack to secondary on top of 5lbs of strawberries.(Frozen, Microwaved and mashed)
2 weeks on Strawberries
Into Bottles with .5lb corn sugar.

Smells amazing going into bottles and the strawberry taste is anything but subtle. Should be pretty good.

Starting SG 1.060 (Not including Berries)
Final SG 1.014