Anyone got a killer wheat recipe?
- Thread starter jaypes
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
Rurik
Well-Known Member
- Joined
- 2/11/07
- Messages
- 293
- Reaction score
- 34
I am guessing an AG. This is my bog standard German Wheat.
1.050
50% Wyerman Light Wheat
48% Wyerman Pilsiner
2% Acidulated Malt
20 IBUs of your favourite nobel hop. I like Hallertauer Mittelfrüh there was some bitchn T45 Kicking around the last couple of years that had an AA of like 7.5%
.5 G/L of your favourite nobel hop. See above
I have always done this with WB 06 but this year I am going to give the Lamalard a go.
Ferment.
Keg
Age
Drink
Enjoy
1.050
50% Wyerman Light Wheat
48% Wyerman Pilsiner
2% Acidulated Malt
20 IBUs of your favourite nobel hop. I like Hallertauer Mittelfrüh there was some bitchn T45 Kicking around the last couple of years that had an AA of like 7.5%
.5 G/L of your favourite nobel hop. See above
I have always done this with WB 06 but this year I am going to give the Lamalard a go.
Ferment.
Keg
Age
Drink
Enjoy
I don't like Continental Wheats as they generally taste like toilet trough lollies.
However if you want to get the feel of wheat I'd suggest one of my favourites which is an American Wheat similar to Murray's Whale Ale, lovely and bready with no twang and ready to drink very quickly:
2013 comp American Wheat
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 26.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
2.500 kg Pale Malt (50%)
2.500 kg Wheat Malt (50%)
Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g Cascade NZ flowers Leaf (7.3% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 17°C with WLP001 - California Ale
Any pale malt is good, and any "chico" yeast such as US-05 or one of the liquid equivalents.
However if you want to get the feel of wheat I'd suggest one of my favourites which is an American Wheat similar to Murray's Whale Ale, lovely and bready with no twang and ready to drink very quickly:
2013 comp American Wheat
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 26.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
2.500 kg Pale Malt (50%)
2.500 kg Wheat Malt (50%)
Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g Cascade NZ flowers Leaf (7.3% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 17°C with WLP001 - California Ale
Any pale malt is good, and any "chico" yeast such as US-05 or one of the liquid equivalents.
jyo
No Chillin' Like a Villain.
60/40 wheat to barley and tettnanger to 14 IBU with 3068 or WB06.
Brewed a cracker last year which was 50/30/20 wheat/pils/vienna. Used Motueka for something different and it turned out fantastic.
Also, Warra's "Try Again Hefe" in the recipe database is a great beer.
Brewed a cracker last year which was 50/30/20 wheat/pils/vienna. Used Motueka for something different and it turned out fantastic.
Also, Warra's "Try Again Hefe" in the recipe database is a great beer.
Edak
BrauShnizzleMyNizzle
Wheat Malt, Light (Hoepfner) (3.9 EBC) 50.0 %
Pilsner (Hoepfner) (3.3 EBC) 45.8 %
Munich Malt (Hoepfner) (17.7 EBC) 4.2 %
Hallertauer Mittelfrueh [4.60 %] - Boil 60.0 min 9.8 IBUs
Hallertauer Mittelfrueh [4.60 %] - Boil 10.0 min 1.8 IBUs
Weihenstephan Weizen (Wyeast Labs #3068) Starter Required
50.0 C 20 min
66.5 C 55 min
76.0 C 10 min
Ferment 18C
Ultimate crowd pleaser, keg lasts only a few days where others last weeks.
Pilsner (Hoepfner) (3.3 EBC) 45.8 %
Munich Malt (Hoepfner) (17.7 EBC) 4.2 %
Hallertauer Mittelfrueh [4.60 %] - Boil 60.0 min 9.8 IBUs
Hallertauer Mittelfrueh [4.60 %] - Boil 10.0 min 1.8 IBUs
Weihenstephan Weizen (Wyeast Labs #3068) Starter Required
50.0 C 20 min
66.5 C 55 min
76.0 C 10 min
Ferment 18C
Ultimate crowd pleaser, keg lasts only a few days where others last weeks.
Weizguy
Barley Bomber
Killer wheat beer recipes? Are you kidding?
I certainly do. Try this Gose resipe.
Or any of my Wheat recipes in the recipe database.
Anything simple will be good enough. 60/40 wheat/pils. 14-21 IBU from German noble hops (Hallertau, Hall. Mit, Tettnang, Herbruck, Perle) or Saaz I find is also great. Maybe a bit of specialty malt to make a Dunkelweizen or add Munich/ Carmunich character to your weizen.
Use a genuine wheat yeast. My single experience with WB-06 was not impressive to me, so I'd use liquid: W3068, W3638, W3056 (blend), or WLP300, or maybe WLP380.
Plenty of options and flexibility there.
Enjoy the wheat. I know I do!
If you were after an American wheat recipe, they're a bit similar to APA, so just adapt your fave APA recipe.
Les the Weizguy
I certainly do. Try this Gose resipe.
Or any of my Wheat recipes in the recipe database.
Anything simple will be good enough. 60/40 wheat/pils. 14-21 IBU from German noble hops (Hallertau, Hall. Mit, Tettnang, Herbruck, Perle) or Saaz I find is also great. Maybe a bit of specialty malt to make a Dunkelweizen or add Munich/ Carmunich character to your weizen.
Use a genuine wheat yeast. My single experience with WB-06 was not impressive to me, so I'd use liquid: W3068, W3638, W3056 (blend), or WLP300, or maybe WLP380.
Plenty of options and flexibility there.
Enjoy the wheat. I know I do!
If you were after an American wheat recipe, they're a bit similar to APA, so just adapt your fave APA recipe.
Les the Weizguy
