I guess if you hav'nt worked it out yet I'm a bit of a wheat freak,its the main reason I went AG.
Any way I love to experiment as well and thought I'd twist up a wheat ale(sort of american style) but with an aussie yeast.
Grist is 55% pils (JW)
35% wheat(JW)
10% puffed wheat (Iwant it cloudy)
mashed @ 66c,batch sparged.
Organic Hallertau to 27 IBU
1 gram per litre Tettnang @ 10 min.
But for a twist I made up a litre starter of Coopers yeast recultured from a Pale Ale.
With this yeast I'm expecting some strong Banana characteristics given the wheat content of 45% in total.thats why i upped the IBU's a bit
Its currently @ day 4 in fermenter and bubblin away on 16/18c.
As with most wheatys I'm hoping that it will be nice fresh and young.
Anyone else tried this or care to comment on the likely outcome?
If anyone is interested or cares I'll update with tasting notes in around 3 weeks.
Dave
Any way I love to experiment as well and thought I'd twist up a wheat ale(sort of american style) but with an aussie yeast.
Grist is 55% pils (JW)
35% wheat(JW)
10% puffed wheat (Iwant it cloudy)
mashed @ 66c,batch sparged.
Organic Hallertau to 27 IBU
1 gram per litre Tettnang @ 10 min.
But for a twist I made up a litre starter of Coopers yeast recultured from a Pale Ale.
With this yeast I'm expecting some strong Banana characteristics given the wheat content of 45% in total.thats why i upped the IBU's a bit
Its currently @ day 4 in fermenter and bubblin away on 16/18c.
As with most wheatys I'm hoping that it will be nice fresh and young.
Anyone else tried this or care to comment on the likely outcome?
If anyone is interested or cares I'll update with tasting notes in around 3 weeks.
Dave