Wanted: wheat beer recipe

[adomant]

Well, hop bursting is done by adding new hop additions, for instance every ten minutes, throughout the entire boil: 60 minutes, 50 minutes, 40 minutes, 30 minutes, 20 minutes, 10 minutes, + flame-out, + dry-hop in primary, + dry-hop in secondary, + rack through a hop-back at bottling...you get the idea. It is meant to wash over your senses with every imaginable manifestation of hops bitterness, flavor and aroma

I know what you mean, next they will be giving you hop tobacco which you have to chew while drinking it

[Barley Water]

Nope, you don't chew on a hop plug. What we do after hopping the hell out of the beer in every possible way while brewing then of course dry hopping' is to run the beer through a "Randall" just before it makes it to your glass. What is a "Randall" you might ask? Basiclly, it's a filter filled with whole hops that the beer must flow through before making it to the glass. Generally this works out better with high O.G. beers since they act as a better solvent to pull out the hop oils. This would be yet another invention of Dogfish Head brewing who incidentally make a great American IPA. I would assume the technique will soon arive on your shores if it is not there already.

[adomant]

from time to time I like a Dogfish or a SN Torpedo if Im in the mood for intense hops. at our homebrew club we have demo'd randalisers and even hop cafetierres post serving. the result can be unbalanced for my taste, with hop and alcohol being predominant over yeast and malt, however it is just a taste thing i guess.

[adomant]

that aside, it is a whaet beer thread and I think the recipe / method from Luggsy is the way to go for hefeweizen - it is the yeast and the process of overworking it that gives the flavour along with the ferulic acid and melanoidins from step rests / decoctions etc...

[alwilson]

Not yet Seymour..

Ended up having to urgently brew 2 others instead... Hopefully in the next couple of weeks though

Al