Help with Local brewery wheat beer competition

I would pitch 300/3068 and exactly follow Gordon Strong's fermentation temp schedule (El Hefe, search for it) and make the world's greatest Hefeweizen. Just dare 'em not to give you first prize.

 

I was going to recommend a fruited kettle sour, but you mention it already being at 25 ibu so that won't work. You could make your own sour wort and blend with theirs. Then add fruit/ spice of your choice and maybe some lactose.

 

I like this.

Me personally, I would go with a classic Bavarian hefe strain and pay close attention to fermentation temps. This beer should be about two things and only two things.
Wheat malt and yeast. You have one, they are leaving it up to you to produce the star of the show.

Cheers

Edit; Also, be sure to have a super sanitary and closed vessel to transport the wort, as well as a yeast ready to go. Or bring the yeast with you and charge the wort as soon as you leave the brewery.

 

Yikes, I'd seriously consider taking my yeast along and pitching it as soon as I got my wort. Otherwise, the O2 isn't going to be doing anything good for this wort.

I just noticed this. Yep.

 

Edit Edit;

The thought of walking into a commercial brewhouse with 2 pints of healthy yeast... that won't go over so well! Just be sure to leave it in the passenger seat and add after the wort is brought back to your car.

 

I dunno. I've walked into breweries with more yeast than that.

That said, I do know brewers who don't want a whiff of brett or bugs anywhere near their clean brewhouse. I once saw a brewer who had been working at a brewery's "bug barn" try to walk into the clean brewery/taproom still wearing his barn boots. Hilarity ensued.

 

This is a fine malt bill, no doubt. Of course we here are looking at 5 and 10 gallon brews, so unless it is calculated as % of total malt, these weights are almost meaningless for my mind.

Regarding the ABV, that is going to be yeast dependent to a large degree. Specifically, the attenuation of the yeast. Fermentation temperature is going to influence attenuation, along with the specific strain used.

For your club activity, knowing the different variables will help you all learn a bit about brewing, no doubt. It is a pretty cool exercise.
Good luck. Take care of this brewery, they are doing you a solid.
Cheers

 

Ferment with a fruity English strain like 1469 West Yorkshire, mid 60s. Secondary on apricot puree. Dry hop with 1-2oz Amarillo and 3-5 Habanero peppers. Thank me by name at the competition when you win.

 

Congrats on that!

If you don't mind, how much did you use and how much would you use next time?

 

Great job! Was more information revealed about the wort?