Hoppy Wheat Beer

[Samwise Gamgee]

Ok, here's what i'm thinking for my Hoppy Wheat Beer.

All comments welcome.

3kg Powells Ale
2.5kg Powells Wheat
80g JW Crystal
80g Powells Munich

Mash @ 65C for 90mins

5g Amarillo Pellets (AA 9.5%) - FWH
10g Cascade Whole (AA 5%) - FWH

10g Amarillo Pellets (AA 9.5%) - 20mins
10g Cascade Whole (AA 5%) - 20mins
10g Amarillo Pellets (AA 9.5%) - 10mins
10g Cascade Whole (AA 5%) - 10mins
10g Amarillo Pellets (AA 9.5%) - 5mins
10g Cascade Whole (AA 5%) - 5mins
10g Amarillo Pellets (AA 9.5%) - Flameout
10g Cascade Whole (AA 5%) - Flameout

Irish Moss - 15mins

Based on an Efficiency of 65% for 20L batch.

WLP001 California Ale


comments?

 

[Ross]

Looks great Sam - Here's my one, brewing next week

American Wheat

Type: All Grain
Date: 2104/2006
Batch Size: 23.00 L
Boil Size: 33.80 L
Boil Time: 90 min
Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
2.81 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 51.6 %
2.13 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 39.1 %
0.43 kg Munich, Light (Joe White) (17.7 EBC) Grain 7.8 %
0.09 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 1.6 %
20.00 gm Liberty [4.70%] (80 min) Hops 11.0 IBU
20.00 gm Glacier [5.60%] (20 min) Hops 7.6 IBU
20.00 gm Glacier [5.60%] (5 min) Hops 2.5 IBU
30.00 gm Glacier [5.60%] (20 min) (Aroma Hop-Steep) Hops -
1 tsp Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 21.1 IBU Calories: 460 cal/l
Est Color: 10.7 EBC

cheers Ross

 

[Jye]

am, I brewed an APA with a very similar hop schedule to that and it was great. Here is my latest wheat, the Centennial has really died back since sampling from the fermenter and is becoming a great easy drinking beer. Look forward to hearing how yours turns out :beerbang:


American Wheat

Type: All Grain
Date: 4/03/2006
Batch Size: 21.00 L
Brewer: Jye Smith
Boil Size: 29.25 L Asst Brewer:
Boil Time: 90 min Equipment: SK Brew Hous
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 67.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 49.2 %
3.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 49.2 %
0.10 kg Crystal (Joe White) (72.0 SRM) Grain 1.6 %
15.00 gm Centennial [10.00%] (60 min) Hops 17.4 IBU
10.00 gm Centennial [10.00%] (10 min) Hops 4.2 IBU
10.00 gm Centennial [10.00%] (5 min) Hops 2.3 IBU
1.00 tsp Irish Moss (Boil 2.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 5.7 %
Bitterness: 23.9 IBU Calories: 537 cal/l
Est Color: 5.6 SRM Color: Color


Mash Profile

Mash Name: SK - Double Infusion, Light Body Total Grain Weight: 6.10 kg
Sparge Water: 22.11 L Grain Temperature: 22.2 C
Sparge Temperature: 100.0 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 9.76 L of water at 56.6 C 50.0 C 30 min
Saccrification Add 5.49 L of water at 98.0 C 65.0 C 60 min

 

[BruceL]

A question for any American style wheat beer brewers.

Does a brew with wheat malt take longer to brew?

Im currently brewing my first wheat beer with safale 56 and it seems to be taking longer than a non-wheat brew at the same temperature.

Ive been told that wheat brews are quick if using a true wheat yeast, but what if you use a normal ale yeast?

Bruce

 

[Ross]

A question for any American style wheat beer brewers.

Does a brew with wheat malt take longer to brew?

Im currently brewing my first wheat beer with safale 56 and it seems to be taking longer than a non-wheat brew at the same temperature.

Ive been told that wheat brews are quick if using a true wheat yeast, but what if you use a normal ale yeast?

Bruce

[post="122781"][/post]​

Mine have all finished in 5 to 7 days using US-56...whether wheat or barley....

cheers Ross

 

[Darren]

I always thought these were pale ales with wheat added, not wheat beers! Wouldn't matter what adjunct you added with that amount of hops.

cheers
Darren

 

[Darren]

Doc, help me here please, do you know where I can get rasberry syrup/extract/pulp/cocentrate from ??? Oh and to keep it on topic it's for my american wheat.

Cheers
Andrew

[post="117088"][/post]​

Andrew,
They sell it at the markets here in Adelaide. Its about $10.00 a bottle. They are actually a bit sweet (even the sour one). Nice in lambics though. Brand names are Tency(y)nek (the other "y" is optional)

or Maraska Amerina which is a "sour" cherry.

cheers
Darren

 

[Mr Bond]

I always thought these were pale ales with wheat added, not wheat beers! Wouldn't matter what adjunct you added with that amount of hops.

cheers
Darren

[post="122939"][/post]​

Totally agree!

It takes a true wheat/wit /weizen strain with one hop addition @ 60 mins and low IBU's to make a wheaty.

Wheat in the grain bill plus later additions of hops fermented with a neutral ale strain mutes the wheat characteristics markedly.
still makes a damn tasty beer though.........and I'll be doin one, 2 down the track!

 

[Jye]

I always thought these were pale ales with wheat added, not wheat beers! Wouldn't matter what adjunct you added with that amount of hops.

Darren, the IBUs are kept in the low 20s and with low flavour additions (yes that is low compared to my APAs :blink: ) the wheat still comes through in a big way

It takes a true wheat/wit /weizen strain...

I know my fianc prefers me to drink the american wheats... it doesnt have the gaseous side effects

 

[Weizguy]

G'day all,

I haven't the opportunity to consult my BJCP style notes at the moment, but I'll comment anyway.

Seems to me that there is an amount of confusion between an American wheat beer and an APA with wheat in it.

I feel that it's not a real wheat beer if you can't taste the wheat in it. You can (taste wheat) in the American wheats that I have brewed.

I thought that the concept of a wheat beer was to provide a refreshing wheaty, slightly tart perhaps, thirst-quenching ale. A load of hop flavour is a little too challenging to satisfy those criteria.

I make an Am wheat with 60/40 pale to wheat ratio, US56-style yeast, 1/2 oz of Goldings for bittering, and 1/2 oz of Willamette for flavour/aroma. Seems to highlight the wheat as well as the hop.

I'll admit that I haven't tried other Yank hops in this beer, coz I'm happy with this recipe so far. But, I'll be happy to be convinced of better options (more hops, less wheat, added honey/fruit etc). I'm currently keen to try a Santiam wheat (with a recipe provided by another forum member)

Seth's opinion is now over
...and your opinion is?

 

[AndrewQLD]

As I read the style from Beersmith (BJCP styleguide)
An American wheat should be:

Description: Wheat beer brewed with standard ale yeast. Light mixed style without the banana or clove flavor and aroma of German Weizen. Closer in style to light American ales.
Profile: Light, crisp flavor and body. Low to medium bitterness and hop aroma. Straw to gold color. No phenolic and low diacetyl character.
Ingredients: Pale malt. Up to 60% wheat malt. American ale or occasionally lager yeast.
Examples: Sam Adam's Summer Wheat, Wheat Hook Ale, Anchor Wheat.

And promash says:
Hope aroma low to moderate. Spicy or citrusy.

Low to medium bitterness and Hop aroma is what I read, I can't see how an abundance of hop flavour and aroma in the beer can make it an American wheat, that is just not to style. As Seth pointed out, I think there is confusion between the American Wheat and an APA with wheat in the grist.
The recipes I am seeing here are APAs with a lot of wheat and I base my opinion on the amount of hops you guys are using.
However as all things American (especially in brewing) tend to go to extremes it doesn't surprise me to see a lot of hops becoming the norm for this style.

Cheers
Andrew

 

[Stuster]

An APA should be:

[post="123130"][/post]​

Sorry to be pedantic, but you mean American wheat beer, right?

 

[AndrewQLD]

An APA should be:

[post="123130"][/post]​

Sorry to be pedantic, but you mean American wheat beer, right?

[post="123132"][/post]​

Thanks for that Stuster, post has been edited.

Cheers
Andrew

 

[Ross]

The recipes I am seeing here are APAs with a lot of wheat and I base my opinion on the amount of hops you guys are using.
However as all things American (especially in brewing) tend to go to extremes it doesn't surprise me to see a lot of hops becoming the norm for this style.

Cheers
Andrew

[post="123130"][/post]​

Can't agree that these are APA's with wheat. These beers have a light crisp flavour, low bittered, with moderate hop aroma - exactly what an american wheat calls for & are within all the style guidelines. Without the phenolics of a wheat yeast these beers cry out for a touch more hopping. These beers taste nothing like an APA & fall outside the APA style guidelines even without the wheat.
Andrew, you tried my American wheat against my APA quite recently, so would be surprised if you found it tasted like an APA with wheat.

Also this thread is about making a "hoppy" wheat beer & hence the recipes - & yes, I do love hoppy beers

cheers Ross

 

[AndrewQLD]

Both of those beers were excellent beers Ross, but I do remember commenting that the wheat was too hoppy for what I perceived the style to be (although I could be wrong ) and if you hadn't told me I would not have picked it as a wheat beer.
Tha APA was spot on style but the wheat, although it was not as malty as the APA and was nice and crisp, was dominated by the hop flavour and aroma, which to me pushed it out of style.
All up, two great beers with tons of flavour and aroma.
My only other thought on "Hoppy Wheat beers" is that the hops, if overdone can mask the flavour and aroma benefits of the wheat.
But we all brew to our own interpretation of the styles so my comments should be taken with a grain of salt and looked at as a personal opinion only.

Cheers
Andrew

 

[Ross]

Both of those beers were excellent beers Ross, but I do remember commenting that the wheat was too hoppy for what I perceived the style to be (although I could be wrong )

[post="123160"][/post]​

Guess my taste buds are turning green - I don't find it that hoppy at all...
Hops must be like currys, once you start, you want stronger & stronger...

cheers Ross...

 

[jimmyjack]

Nothing wrong with pushing the boundries!!! Could you imagine if they told Sam from Dog fish head brewery that their is no such thing as a double imperial IPA?? In fact he probably invented the style. I say brew your hoppy Wheat beer and brew it with vigour youg man!! Off-centered ales, for off-centered people.


Cheers

 

[Weizguy]

Ross,

I hear ya! This thread is about hoppy wheat beers.
- and they may be tasty beers in their own right.
- and your taste buds may be hop-saturated/ hop-conditioned.

Everyone is entitled to their opinions regarding beer styles, and what works (for them).
Farbeit from me to enforce "beer styles", coz I believe in freedom of choice, but I cannot call these beers "wheat beer". They just don't fit current beer style guidelines. Maybe they are an underhopped wheat APA. They don't meet current style guidelines. The only way that some of these recipes would create a beer of "mild to medium" hoppiness is if the brewer used old, stale hops, and that would never happen here.

Even with my Arrogant/Chinook hop-punished tastebuds, these beers still seem overhopped and therefore out of style.

jimmyjack,

It's great that brewers are pushing the boundaries. Why should there be any intellectual boundaries anywhere? I'm saying that these beers fit into no current category, and may need their own category to be created. That prob won't happen until they are brewed (and sold) commercially. Is this happening already? Is there a market for them? (Yeah, I know that the posters on this thread are interested).

It's long been my contention that Australia is a land ripe for saturation with all manner of wheat beer due to their refreshing effects and our climate that begs for their "Quenchiness".

For any potential commercial wheat beer producers out there, I'm publicly declaring my availability for test-marketing/evaluation/feedback and any other pre-release work that you care to offer. Testify! :beerbang:

Saturday sermon over.
Brother Seth out :lol:

 

[BruceL]

Im currently brewing a "wheat beer", consisting of a wheat beer kit with added wheat malt, and Safale 56.

Should I expect a higher FG than an all barley brew using the same yeast.

Bruce

 

[Tony]

Well i have read this thread a couple of times now.

I have come to the conclusion that i should throw away some of my pre concieved inabitions and have a go at a beer i would never usually brew on principle.

A man who never changes is a man who never learns!!!

I am going to have a go at an american wheat!!! with a twist.

It will be brewer with a combo of cascade and german hops and will be brewed with a lager yeast.

The BJCP guidelines say "may be brewed as a lager"

here is what i have planned

American wheat

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-D Light Hybrid Beer, American Wheat or Rye Beer

Min OG: 1.040 Max OG: 1.055
Min IBU: 15 Max IBU: 30
Min Clr: 6 Max Clr: 12 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 11.60
Anticipated OG: 1.052 Plato: 12.80
Anticipated EBC: 7.4
Anticipated IBU: 25.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
60.3 7.00 kg. JWM Wheat Malt Australia 1.040 4
17.2 2.00 kg. JWM Export Pilsner Australia 1.037 3
17.2 2.00 kg. Weyermann Vienna Germany 1.038 7
5.2 0.60 kg. Rice Hulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Tettnanger Tettnang Pellet 4.20 14.1 First WH
45.00 g. cascade (new) Pellet 5.90 8.6 20 min.
50.00 g. Spalter Spalt Pellet 4.75 2.5 5 min.
45.00 g. cascade (new) Pellet 5.90 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP833 German Bock




will see how it goes

cheers