I am currently playing with a recipe and would like a little feedback. I’m trying to create a semi hoppy/fruity american wheat. I have come up withe following recipe by making some substitutions to my normal American Wheat recipe.
5lbs Belg Wheat Malt
.5lb Torrified Wheat
.75oz Amarillo 60mins
.75oz Amarillo 30mins
.5oz Amarillo 5mins
1oz Amarillo Dry Hopped
London ESB 1968
Calculations have come out to … OG of 1.055, IBU’s 32, and a estimated ABV right around 5%.
My main concern is using the ESB yeast in a wheat. I think it should give me a few of the flavors im looking for but I have never used it.
Any thoughts/comments are greatly appreciated.