I'm going to split the wort into 2 fermenters, using a different yeast strain in either fermenter to compare flavors. First strain is Imperial's Stefon and the second is Wyeast 3068. Adding a Ferulic Acid rest (http://beerandwinejournal.com/german-wheat-beer-iii/) prior to acidifying the mash with lactic acid; Bru'n water identifies pH of 5.7 with mineral additions alone, so I will play off that first and then add 0.5mL/gallon of lactic acid to get final mash pH of 5.4. The only problem with this is the bicarbonate will be very low, pretty much 0 ppm, I won't be able to hit the Hoegaarden water profile that I was targeting.
Water profile: Ca 90 ppm, Mg 11 ppm, Na 16 ppm, SO4 82 ppm, Cl 53 ppm, HCO3 171 ppm
Fermentables
44% - Pilsner - US
9
34
1
Mash
44% - White Wheat - US
9
40
2
Mash
3% - Munich - Dark 20L - US
0.6
35
20
Mash
8% - Rice Hulls - US
1.7
0
0
Mash
Hops
Millennium
0.25
Pellet
Boil
75 min(s)
15.5
6.8
Saaz
0.5
Pellet
Boil
15 min(s)
3.8
1.6
Styrian Aurora
0.5
Pellet
Boil
15 min(s)
8.3
3.5
Yeast
Imperial Stefon
80%
Wyeast Weihenstephan Weizen 3068
80%
Other Stuff
Gypsum
0
each
Mash
Calcium Chloride
0
each
Mash
Lactic Acid
0
each
Mash
Irish Moss
0
each
Boil
Coriander
0.5
oz
Boil
Orange or Lemon peel
0.25
oz
Boil
Coriander
0.5
oz
Secondary
Mash Steps
Acid Rest
Infusion
111
10 min
Saccharification Rest
Direct Heat
152
60 min
Special Instructions
1.5.9g Gypsum and 2.4g CaCl leading in to Ferulic Acid Rest @ 111F for 10min
2.Add 3.9mL Lactic at end of Acid Rest and then heat to Mash temp
3.5.4g Gypsum, 2.1g CaCl, and 2.9mL Lactic in Sparge
4.Mash @ 152F with pH of 5.45, Sparge @ 170F
5.75 minute boil
6.0.5 oz Ground Coriander and Orange Peel last 5 minutes of boil
Imperial batch is darker than expected by maybe 2 or 3 degrees SRM, pours less foam with very fine bubbles that remain, aroma of subtle banana and slightly spicy. Taste is slightly pepper and clove, normal mouth feel, and sharpness due to carbonation. Very subtle alcohol aftertaste due to being so far over on OG, but doesn't detract from the beer. I would say this is a decent wheat beer but nothing spectacular. I know that half stars aren't allowed, so while I want to give this 3.5 stars, I will give this 3 stars.
Wyeast batch is right on target for color, pours lots of foam that dissipates, big aroma of yeast with subtle banana and clove. Bigger flavor of yeast, banana, clove, and almost a walnut nuttiness. The alcohol aftertaste is a little more pronounced here than the Imperial, probably because the carbonation bubbles are bigger and create more effervescence but same sharpness. This is a better than average wheat beer, but still not spectacular. I would say this is a 4 star wheat beer.
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https://brewgr.com/Media/img/mug/4_d.jpg
https://brewgr.com/Media/img/mug/4_t.jpg
