Re: Honey Hefenweiser
What's honey barley, and whose yeast strain is the hefenweiser? Not familiar with that one. On the grain bill, I don't think that even 6-row or other high-diastase malt would have enough enzymes to convert twice its weight in wheat, so you may not be getting much from it (that's a grain that needs to be mashed, and would likely need an additional beta-glucanase rest at those ratios).
I assume the wheat and barley malts are actually malt extracts. If it's coming out sweet and fuller in body, you may want to consider leaving out the rice extract (or you may not ). All it contributes is alcohol and is usually used to bring a light-bodied beer's alcohol level up to snuff, for example in an American style McPilsner.
And good on you for making a beer your way! That's what homebrewing is all about, making it just the way you dig it. It reminds me a little of my Alesner recipe; a homebrewer's ale version of a crisp Pils using honey. Probably the most popular recipe at the homebrew shop.
Bees, brews and fun
in Lyons, CO