Hops In Wheat Beer

[punkin]

The wheat beer thread had me tonguing for a fresh easy drinking beer on tap. I know it's a summer thing but i'm ready for a change in the lineup.

I have some beautiful new season Cascade flowers from NZ and still have a fair bit of the Victorias Secret flowers.
I was thinking that i'd love an easy drinking lighter style beer, i'm low on base malt for the next few weeks and i could stretch out my remaining pilsner with some wheat.

I'm also a hop aroma addict and i was thinking that seeing as i don't really give a flying **** about style i could make a hoppy wheat beer (there probably already is a style for that but i'm ignorant of them).

So i whipped this up using what i had and thinking i'd like a little more colour in there without the sweetness of a crystal i added some Munich.

I'd like some feedback on the idea?



Edit, just noticed a mistake and will repost

Punkins Simple Wheat (American Wheat or Rye Beer)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 4.2 (EBC): 8.2
Bitterness (IBU): 25.6 (Average - No Chill Adjusted)

50% Pilsner
40% Wheat Malt
10% Munich I

0.4 g/L Victoria's Secret (17.2% Alpha) @ 40 Minutes (Boil)
0.7 g/L Cascade (8.7% Alpha) @ 0 Minutes (Aroma)
0.5 g/L Victoria's Secret (17.2% Alpha) @ 0 Minutes (Aroma)
1 g/L Cascade (8.7% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

 

[warra48]

Malty bill looks fairly traditional to me. I've used Munich in some of my wheats, and believe it's worked well for me, but I love Munich as a base malt.

25.6 IBU is not over the top. If you like hops, then you may as well go for it. Using US05 you won't have the Bavarian style esters, so the late hops will make up for it.

As you say, you don't give a flying fish about styles. So, as homebrewers, we brew what we like. You might even invent a new style. After all, someone had to be the first to brew any of the styles in the guidelines.

 

[manticle]

Most of the weizen character is yeast driven and you've got 05 so you won't get that.. Looks like a cross between us wheat and low hopped apa and looks like it will fit the bill perfectly.

 

[Thefatdoghead]

I brew this recipe. It's so nice and light summery goodness. I love it.
Yeast is Kolach 2565 which makes all the difference.

 

[punkin]

Thanks guys, i'll put it down during the week if i get a chance.

 

[Black Devil Dog]

I've read quite a bit that Pilsner malts require a 90 min boil to get rid of DMS. Maybe it's just opinion and not really necessary, but I've been doing it just in case.

 

[Phoney]

Most of the weizen character is yeast driven and you've got 05 so you won't get that..

These were my first thoughts.

I would go for WY 1010

 

[punkin]

As i said in the OP i am basing this recipe on what i have. Yeasts on hand = US-05, Nottingham and S-33.

My choice of US-05 was to keep in line with the goals expressed in the OP; "fresh easy drinking beer", "don't really give a flying **** about style" and finally the style you'll see in the recipe i've loosely based it on...(American Wheat or Rye Beer).

I don't give a rats arse about weizen character, whatever that is, i'm after a lighter styled (though not abv) easy drinking ale with a refreshing wheat base and some good singing hop aroma. I have too many dark beers, ipa's, belgian style and best bitter styles in the line up and wanted something to break them up.

Just thought this might give me a bit of a chance at meeting the goals is all.

Most of the weizen character is yeast driven and you've got 05 so you won't get that.. Looks like a cross between us wheat and low hopped apa and looks like it will fit the bill perfectly.

Thanks Manticle, this is the goal.

 

[verysupple]

A bit OT but Black Devil Dog may appreciate the input...

I've read quite a bit that Pilsner malts require a 90 min boil to get rid of DMS. Maybe it's just opinion and not really necessary, but I've been doing it just in case.

I think it depends on you system. I've never had a DMS problem with large amounts of pils malt with a 60 min boil, but I have a pretty high boil off rate so that probably helps drive off the precursors (SMM) faster.

One day you could try brewing a style (or not ) that is more forgiving of DMS and do a shorter boil and see if you really need the 90 mins.

Oh and one more thing, I read recently (can't remember where, but I trusted the source) that if you chill quickly after the boil you probably don't need a 90 min boil for pils malt. The theory is that SMM is created but not driven off in that time between boiling and being cool enough to not create it.

 

[chefeffect]

Looks good, I have been working on a beer very similar to this downed it over the weekend. My hops where spaced more like an APA but getting the bittering just right is key for a wheat like this, it looks about what I did. If you decide to do one again, cause you will once you have smashed a few pints, I use Danstar Munich ferments clean like US-05 but is ready to drink in 5 days!!! Great quick keg filler...

 

[Dave70]

I've done a few in this style - or lack thereof - and they're going over a treat. I don't even bother with pilsner malt, just plain old pale and wheat. The last one I knocked out using nothing but mosaic, though dry hopping may have been a bit to much, was a ripper.

Was more interesting when I've used 1056 or 1010 rather than boring as batshit SO5 however.

 

[punkin]

Thanks guys, just using pilsener as i'm out of ale malt anyway. Need to order a few bags.