- Joined
- Jan 22, 2019
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I haven't done a hefe since way back in the extract days, done a lot of american wheats and variations of them, but been a long time since I went back to this classic. We're actually planning do to a "radler bar" at our annual crawfish boil with this as the base. Plan is to have a bunch of different fruit juices (pineapple, grapefruit, raspberry pure, OJ, maybe mango?) that folks can mix into it as they like, which my wife, mom, and sisters are all excited about. Also- I got out of brewing a "fruit beer" by using this as a decoy, and get to brew what a like, a beer that tastes like beer!
Anyway, what I've got is below, always enjoy y'alls feedback. I know the Lactic looks like a lot, but I always test it and try to get to my desired mash PH, on this one I chose on the uper end (5.4) as I've read higher PH helps in ester production. Plan to ferm at 65 dgrees.
EDIT- Just realized this is the version prior to taking out the baking soda. Won't be adding that.
Anyway, what I've got is below, always enjoy y'alls feedback. I know the Lactic looks like a lot, but I always test it and try to get to my desired mash PH, on this one I chose on the uper end (5.4) as I've read higher PH helps in ester production. Plan to ferm at 65 dgrees.
EDIT- Just realized this is the version prior to taking out the baking soda. Won't be adding that.