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rude

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Im going to make an apa 1 kg munich 1kg of wheat 200g crystal the rest BB ale malt 25litre batch at 4.5 - 5% strength

Would 1kg of wheat be too much should I cut it back a bit or halve it ?

cheers all
 
Im going to make an apa 1 kg munich 1kg of wheat 200g crystal the rest BB ale malt 25litre batch at 4.5 - 5% strength

Would 1kg of wheat be too much should I cut it back a bit or halve it ?

cheers all

halve it
 
Im never clear why people want wheat in apa.
Unless your system specifically produces beers with head retention issues, I say wheat has no place in APA.
Put wheat in wheat beers.
 
Jeez now I am confused did an apa last time without any wheat & the head was lacking slightly.

The Dr S golden ale has 800g for 23litres & it has the thumbs up from a lot of people so I thought I'de give a bit of wheat the go this time.

I'll give Steve's advice a run & try 500g

cheers all
 
Wheat in the least would be good for apperance/head retention. 5%>10% would be enough for me though. Things can get a little grainy tasting after that I have found in the past using dry yeasts its more noticable (graininess of wheat).
 
I think you should look elsewhere for a solution to your head retention issues, rude. There are a number of possible reasons for that.

But I see no reason not to use wheat in an APA. Surely it just depends on what flavours/body you are aiming for. :icon_cheers:
 
I love wheat in an APA, and 1kg isn't too much. It adds a really nice grainy character. I used to add it for head retention, but these days I add it as a matter of course for every APA I do because I love the mouthfeel so much!
 
Horses for courses really

Most of my APA's have a little wheat, round 5-10% of the grain bill
 
+1 for wheat in APA
at around 4% it works for me
 
Definitly +1 for wheat addition. Good for the head but also for that gentle breadyness in a APA style... 4-5% is all good.
 
While a subtle breadiness wouldn't necessarily push a beer out of style I'd hardly suggest that it was essential for an APA like some are suggesting here.
 
i have to agree with some other posters here, no wheat in an apa. find the real source of your head retention issues and all your beers will be the better for it.
 
To tell you the truth Im drinking my apa now although I had to pour it fairly hard the head is ok it maintains & laces the glass.

The reason I'm trying wheat is that I have seen it in many recipes.

Thanks to you're posts ill try it to see what it does to my apa

IMG_2790_1_1.JPG
 
Add wheat, don't add wheat - I don't think it really matters. However I personally only would add around 500g to any beer (single batch) unless I was actually making a wheat beer.

I'd also look at other things for any head retention problems - hoppy beers in my experience seem to do well on that front (something to do with hop oils I believe - someone else may have better info).
 
wheat works well in these pale ales but its not a little bit for foam reasons, what wheat gives is lightens the body and changes the mouthfeel, works really well for lighter style pale ales just freshing up the grainyness and lights up the overall beer.
I personally prefer them this way rather then the ones that are overly riddled with spec malt character.
Using a bit of wheat can increase the overall drinkablity.

A kilo in your average sized batch, no probs, makes a good beer, the german stuff seems better, the aussie stuff gets grainy, and earthy, dull even, and lacks the fluffy character but still does lighten up the malt character.

In no way needed in a APA but wheat can be used to make great drinker APAs'
 
If you are looking to solve head retention issues, raw wheat, as a smaller %, might do more for you. I find wheat malt up to 12% in an APA fine. Brew for you, not for the style.

I also agree with looking into your head retention issues more. Something else will be the problem here.
 
Jeez I feel like I'm at full back here trying to fend of head retention issues but I realise thats my fault from previous post

OK here goes my first APA 25Litres
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 86.54 % 0.50 kg Munich Malt (17.7 EBC) Grain 9.62 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.85 % 15.00 gm Chinook [11.40 %] (60 min) Hops 17.0 IBU 30.00 gm Amarillo Gold [8.50 %] (15 min) Hops 12.6 IBU 20.00 gm Amarillo Gold [8.50 %] (2 min) Hops 1.4 IBU 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
It was no chilled & it is too bitter but after 6 weeks its drinkable chinook is on
So next APA
3.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 67.31 % 1.00 kg Munich Malt (17.7 EBC) Grain 19.23 % 0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 9.62 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.85 % 20.00 gm Amarillo Gold [8.50 %] (60 min) Hops 16.8 IBU 15.00 gm Amarillo Gold [8.50 %] (20 min) Hops 7.6 IBU 15.00 gm Amarillo Gold [8.50 %] (10 min) Hops 4.6 IBU 20.00 gm Amarillo Gold [8.50 %] (2 min) Hops 1.4 IBU 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Aleprobably put the 2 min one in the cube

Just sold my Strata House so a plate chiller Therminator is on the cards

I love APA's so check out a lot of recipes & a lot have wheat in them

Glad I posted because I have grabed Joe White Wheat so I think after this post I'll pump in 5% max wheat probably %4
1kg is a lot but then again KS recons its ok so I wont rule it out it obviously depends on taste mouthfeel

As for head retention I know wheat helps but it is not the reason why I have chosen this grain

cheers all
 
Jeez I feel like I'm at full back here trying to fend of head retention issues but I realise thats my fault from previous post

OK here goes my first APA 25Litres
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 86.54 % 0.50 kg Munich Malt (17.7 EBC) Grain 9.62 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.85 % 15.00 gm Chinook [11.40 %] (60 min) Hops 17.0 IBU 30.00 gm Amarillo Gold [8.50 %] (15 min) Hops 12.6 IBU 20.00 gm Amarillo Gold [8.50 %] (2 min) Hops 1.4 IBU 1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
It was no chilled & it is too bitter but after 6 weeks its drinkable chinook is on
So next APA
3.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 67.31 % 1.00 kg Munich Malt (17.7 EBC) Grain 19.23 % 0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 9.62 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.85 % 20.00 gm Amarillo Gold [8.50 %] (60 min) Hops 16.8 IBU 15.00 gm Amarillo Gold [8.50 %] (20 min) Hops 7.6 IBU 15.00 gm Amarillo Gold [8.50 %] (10 min) Hops 4.6 IBU 20.00 gm Amarillo Gold [8.50 %] (2 min) Hops 1.4 IBU 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Aleprobably put the 2 min one in the cube

Just sold my Strata House so a plate chiller Therminator is on the cards

I love APA's so check out a lot of recipes & a lot have wheat in them

Glad I posted because I have grabed Joe White Wheat so I think after this post I'll pump in 5% max wheat probably %4
1kg is a lot but then again KS recons its ok so I wont rule it out it obviously depends on taste mouthfeel

As for head retention I know wheat helps but it is not the reason why I have chosen this grain

cheers all

Rude

Re-format your ingredients going down the page i.e. one item per line instead of in one loooooooooong line going horizontal. Too hard to read.
My first apas were using Jayses skunk fart ales here in the recipe DB. Very nice ales.
Ive done a couple of ales from a recipe from Peteoz77 here at AHB called Gumball Head. Have a search for that. Its mainly wheat, ale malt and caramunich I with about 200gms Amarillo. That was sensational.
Cheers
Steve

Edit: Just going through my brew folder

12/7/07

Skunk Fart APA

2kg Pils
1.75kg Maris Otter
1kg Wheat

35gms Amarillo @ 60
25gms Amarilo @ 30
20 gms Cascade @ 15, 10 & 0 + Whirlfloc

US56

Notes
Mashed at 65
Racked to 2ndary and dry hopped, polyclarred.
Bloody Bewdiful
Still hazy month later - use less wheat next time
 

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