Beer Forum

.5 lbs. American Caramel 40°L
2 lbs. Wheat DME
1 lbs. Light DME
2.5 lbs. Corn Sugar
.5 lbs. Wheat Flaked
1 oz. Cascade (Pellets, 5.50 %AA) boiled 60 min.
.25 oz. Perle (Pellets, 5.5 %AA) boiled 15 min.
.25 oz. Perle (Pellets, 5.5 %AA) boiled 5 min.
Yeast : White Labs WLP001 California Ale

ABV = 5.1%
SRM = 8.4
IBU = 24.2

Will be boiling 3 gallons of water. 5 gallons total for the batch size. I am going to add in bitter orange peel but not sure if I should do it at flameout or at 15 mins left. Then in the secondary im going to put a hint of blueberry extract. I dont know how much blueberry I should add though. Thanks for the critics.

I've never used that much corn sugar before, can you really get away with using it as 30-40% of your fermentables without getting off flavors? I read somewhere (don't recall where) that 20% was the upper limit.

.5 lbs. American Caramel 40°L
3.5 lbs. Muntons Dry Wheat
1 lbs. Dry Light Extract
1 lbs. Corn Sugar

I changed some stuff around.

Corn Sugar makes up 18%
Wheat is 63%

Let me know if corn sugar is too much still and I can adjust it more. I was just shooting for a higher ABV

Rice syrup solids are a good ABV booster without adding flavor. Just go easy on how much, 1lb would be good. Also, it doesn't cloud the beer.

Flaked wheat needs to be mashed in the presence of enzymes. That recipe above will leave unconverted starch in the beer. While a haze is ok in a hefeweizen, unconverted starch is not the best way to do it.

I'd keep this one simple. You'll be able to add a bit of orange peel and/or the blueberry if the base beer is clean. Just use wheat extract instead of corn sugar. You are talking about a 1.050-ish beer here. There is no need (nor place) for corn sugar in this beer. It will have a nice light body all by itself.

I'd bitter it with about 5 HBU's of Noble or Noble-Type hops at 60 mins, and optionally a 1/2 to an oz more at 5 mins for a touch of flavor and aroma. The Perle you had above is fine, but I'd go with Hallertau, Tettnanger, Mt. Hood, Crystal, Liberty or Saaz for the aroma addition.
You want to keep it so that the

5.5 lbs Wheat DME
1/2 lb Crystal (any Crystal malt from10L up through 60L will work just fine, but the lower the L then you'll have less overwhelming effect on the orange peel and the blueberry)
1 oz 5.5% Perle @ 60
1 oz 5% Mt. Hood @ 5

Your choice of yeast - Bub likes Wyeast 3068 but that turns this into a German Hefe, which IMO, will cause too much going on for a fruit beer. The Wyeast 1010 American wheat yeast gives a very tame Widmer/Pyramid phenolic background note that tends to work well with subtle fruit/honey addtions, if that's what you are going for. Also, the new Fermentis WB-06 (in JP's favorite color packet, purple) is also a nice middle ground yeast for this. It's not as banana-ey as the 3068, but it's definitely more noticeable than 1010/WLP320.
Finally, you can always go with a Kolsch yeast or plain old Cal Ale for a clean version.

HTH-