Heffe Advice

[Barley Water]

I just can't resist screwing around with stuff. I have a heffe recipe that come out well and has done well in large contests but never won. Essentially it's 70% malted wheat the remainder being German pils with a bit of Munich malt thrown in. Can anybody think of any reason why I can't add a smidge of Melonodin malt in there just to accentuate the bready aspect of the beer? Oh, and I'll throw this in because it's relevant; this beer is a double decoction for me. And by the way Mr. Seymour, I ain't throwing any oats in there and happy 4th of July (that's when we threw off the yoke of oppression for all our UK buddies out there).

[seymour]

Sounds good to me, certainly worth a try. As you've stated many times, the success or failure of hefeweizen is mainly related to fermentation regime, right? But if you have a little more bready aroma than the other guys, it makes sense that would help in competitions. You know more about that than I do. Good luck, and happy Independence Day to you too.

[Barley Water]

Indeed you are correct, it's mostly about fermentation. Thing is, I suffer from the dreaded "if a little is good more must be better" thinking once in a while. One of the advantages of forums like this is to pass ideas past the collective brain trust just to determine if I'm not getting a bit too far out there. Of course there are more than a few commerical breweries that have made a fine living going over the top.