Brew UK Forum | Recipes
Planned Wheat Beer
Thought I would try a wheat this time for a change. Planning a 10 litre batch so I'm not stuck with loads if it doesn't turn out that nice.
Thinking
55 % Wheat Malt
45 % Munich Malt
Probably aim for around 1050 for starting gravity
Hallertauer Hersbrucker hops
Saaz hops
Look to around 20 IBU with possibly only copper hop addition, may steep some at 80c for a bit of aroma.
Then use wyeast 3056/3068/3942/3787 or 3944
Anyone have any thoughts/comments on this?
I will post proper recipe when its been finalised. I may also add some raspberries to half the batch during secondary fermentation
Planning:Maybe a lager.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Responses
Posted 2 years ago by Member
I've not had much experience of wheat beers.
I've had a Hogarden or two, but never knew they were wheat beers until I got into this homebrewing thing.
So I can't comment on the recipe.
The thing I did have a look at though, as I had no idea, is whether or not wheat malt has enough enzyme content to self convert starch into sugar. All sources I found said it'll be fine. Unless its roasted etc.
Munich malt apparently will convert itself quite happily too.
I also saw this thing about rice hulls which I didn't know and might interest you:
http://www.brewtree.com/page/page/918705.htm
But as you're using nearly 50% barley I'm not sure if it would be necessary to use them.
Belt and braces I suppose.
Posted 2 years ago by Admin
Yeah, this will be my first AG wheat beer and a stuck mash is definately something that I'm not keen on.
Saying that I don't have any rice hulls so I guess I'll have to see how it goes. I'm wondering whether it would be better to layer the mash the the barley was at the bottom and the wheat at the top instead of mixing together.
The amount of wheat fits the profile for a wheat beer so I can't see too many problems with starch conversion. I think it will need to be mashed slightly higher temp, around 67c though.
Well I'll have to see how it turns out I guess, might hunt around a bit for some more info on the mashing of that much wheat though.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Moderator
Recipe looks good! Compared to the recipes i want to try:
For 19L of Erdinger Hefe Weissbier
Wheat Malt, 55 %
Pale Malt 45%
10 gm Pearle [8.00 %] (90 min) Hops 10.5 IBU
15 gm Tettnang [4.50 %] (90 min) Hops 8.9 IBU
8 gm Tettnang [4.50 %] (45 min) Hops 4.2 IBU
8 gm Tettnang [4.50 %] (15 min) Hops 2.3 IBU
and my second one of Beer Smith:
Pale Malt 50.0 %
Wheat, Flaked 50.0 %
Goldings, East Kent [5.00%] (60 min) Hops 17.0 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Wit Ale Yeast
Posted 2 years ago by Admin
Thanks Dan. I did think about using the tettnang but I had some hersbrucker and saaz left over from a lager in the summer so thinking of using them up.
I did think about going for a wit beer but thought I would try a straight wheat beer for a change. I may increase the brew length though as I will be gutted if it turns out well and I've only got 10 litres.
I'll stick it on the software later then post up final recipe.
Just need to decide on a yeast now...I think I'm heading for a wyeast 3068 which I'm going to get started tomorrow ready for pitching on Sunday.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Moderator
I'm definitely doing a Wheat beer as the first brew after my opperation, Wheat beers have got to be my favorite beer style, in fact im drinking a Franziskaner Weissbier as I type!
I want to do a wheat beer with a difference though, maybe a lemon twist (Like a Hebden Wheat by the Little Valley Brewery) or put some american hops in to give a slight punch? I know adding extra hops/lemon doesn't fit into the correct beer styles but it will still be a wheat but even more tasty!!
Posted 2 years ago by Admin
Hi Dan, go for it. Wheat beers are really popular in America at the moment and they use standard ale yeasts and american style hops.
That's the best thing about home brewing for me, playing around with the different recipes and learning what tastes good. Inevitably you'll get a beer that's not as good as others but you learn from it and start to hone recipes of your own which taste amazing. Maybe even come up with a new style of beer.
I just wish I had more time to brew every weekend as I have more idea's than I can brew at the moment so have to compromise and make some beer I know I'll love to keep supplies up.
I'll keep you posted regarding this weekends brew. Might even send you a bottle if it turns out well!
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Member
I didn't use any late hop addition in either of my wheat beers, as I read that generally hop aroma is not in the style, but could be nice I guess.
I must admit that I like the German & Belgian style wheat beers, the american ones are a bit bland for my taste, hence the yeast being critical to give the required phenolics and clove flavours.
Hope yours carbonates better than mine! Still waiting to try the bottles I added extra sugar to.
Posted 2 years ago by Moderator
Cheers Greg!
Hope the brewday goes well!
I think my plan is going to be 50% Pale with 50% Wheat, Crushed Coriander and Lemon Peel, not sure on the which hops yet but won't be brewing it for another month or so, giving me plenty of time to think!
Maybe I will get some ideas from the beer judging tomorrow!
Posted 2 years ago by Member
Cool thread!
Im thinking of doing a wheat beer for my first AG brew but am wondering if this is a step too far for my first attempt. The yeast starter seems a little daunting!
I was in Holland last weekend and tasted a lovely weissbier or white beer as they called it.
Should I stick to a simple ale or jump in at the deep end??!!
Posted 2 years ago by Admin
Hi Gazz,
There isn't much difference between brewing a wheat beer and an ale. Apart from using a liquid yeast the rest is the same. You don't have to use a liquid yeast as there are some good dried wheat yeasts too. At least most wheat beers are brewed at 18c so you don't have to cold ferment like a lager which makes life easier.
I've decided on the Wyeast 3068. I'm planning on making it up to two litre starter over the next few days. I'll stick up a seperate post on using a Wyeast so you can see what's involved. Its not that difficult but you need to plan things a few days in advance.
Recipe is finalised so I will post it in a bit. Its up to you what to brew first, ale is probably a little simpler but if you really prefer wheat beer then go for it!
How's the AG setup coming on? Post us and update, perhaps in a new thread.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Moderator
Hi Gazz, or should I say Hoi Hoi (Dutch for Hello)
I was ment to be In Holland (watching the Rafting pre-worlds in Zoetermeer) a week ago, but things fell through!
Any back to topic, I have used Danstar Munich and Safbrew WB-06 (both dried Wheat beer yeasts) when I was using kits I always exchanged the kit yeast for a new one, and had good results from them!
The only thing that put me off doing a AG Wheat as been the dreaded 'Stuck Mash' and now Im just starting looking at doing my first wheat as I feel I've got the mash and!
If it was my first AG brew I would brew a simple One or Two grain beer with a couple of hop additions just to get used to your equipment and the way you do AG Beers! One tip is START EARLY! and its not as hard as it seems!
Dan
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