Since I have to wait a month to try my porter experiments, I decided to run a separate experiment concurrently. My brewing partner and I placed in a local competition with a spiced wheat beer, and it was suggested by a chef friend of mine that I do what he does with his recipes, and work to perfect that beer.
It was your basic American style wheat, containing 50% 2-row, and 50% malted wheat, Tettnanger hops, and crushed coriander. We used a Hefeweizen yeast to ferment. I am going to make one gallon batches of this, again trying some little changes, until its perfect.
Tomorrow is bottling day for the porter, so what better time to start than that? I'll start with the original recipe as a calibration, and go from there. The only problem I can foresee is that the Hef yeasts only come in liquid form, so it will be tough to get the right pitching rate. I'm furiously searching the internet for suggestions.
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