Red wheat lager

[jimi]

I enjoyed the neighbourhood brew red wheat lager when I was last at the kustom kommune (Collingwood) and now thinking of having a go at something similar. I haven't found much, or had any experience of pitching a lager yeast in a wheat so I was wondering what others have tried(?)
For the record I'd liken the RWL to a fusion between an Irish red and a helles along with the crisp slightly tartness of wheat and gentle noble (saaz?) hop flavour at the end. Tasty and very easy drinking.

 

[Ducatiboy stu]

Just fllow the usual guides for pitching Lager yeast

 

[jimi]

No probs there Stu, but I was wondering more about the grist and balance. My instinct ATM is to go with something like my past Vienna recipe and sub the pils for wheat.
There's this recipe from briess that I could convert too, what do others think of it - anyone tried it?
http://www.brewingwithbriess.com/Recipes/beer/display/red-wheat-lager

 

[Ducatiboy stu]

Well I suppose it depends on how "wheaty" you want it

 

[indica86]

Looks good. I have a red rye lager in the bottle atm which is really good.
Obviously not entirely relevant, or at all really.

5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 79.4 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 15.9 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 4.0 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 8 0.8 %

I may go have a beer.

 

[jimi]

Looks good. I have a red rye lager in the bottle atm which is really good.
Obviously not entirely relevant, or at all really.

5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 79.4 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 15.9 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 4.0 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 8 0.8 %

I may go have a beer.

Looks nice, but yeah a bit of a different beast.
Anyone else try the neighbourhood brew RWL ?

 

[jimmy_jangles]

I may go have a beer.

i wish you wouldn't twist my arm like that..... you have talked me into one too

 

[Ducatiboy stu]

i wish you wouldn't twist my arm like that..... you have talked me into one too

Damn it..I am on my 3rd already

 

[jimi]

Contacted the brewer (Adam Betts - Northdown/Edge) and the grist is pils, wheat, red x and melanoidin. Never played with red x before and looking forward to the experiment. Let the trial and error begin! (who said brewing clones isn't fun)

 

[Ducatiboy stu]

. Let the trial and error begin! (who said brewing clones isn't fun)

Actually it is rather difficult to make a really good clone. Often you dont have the same ingredients as the original brew so you have to work out substitutes. Awsome feeling once you get it right and as near perfect as possible