Style Of The Week 8/11/06 - American Wheat Or Rye

[cubbie]

Just organising my mash schedule for this brew and am planning to do a protien rest. Just wondering as the recipe suggest a 60min rest is required? Could I not do a 20min rest. Secondly is there any relationship between the rest time and the converstion temp? Ie if I adjust my rest from 60 to 20 min do I need to adjust my conversion temp?

Cheers

 

[RobB]

Here's mine. It's a bit unconventional but it was well liked by all who tried it.

50% Maris Otter
40% Wheat malt
9% Rolled (unmalted) wheat
1% Acidulated malt

Single infusion at 65 degrees

Single addition of Rakau at 60 min for 23 IBU

OG 1.047 and FG 1.008 courtesy of US-05.

The flavour and aroma was lovely and doughy, but what really surprised me was the hop flavour and aroma even with a single 60 minute addition. The Rakau was 11.5% AA as well, so I didn't need a lot to achieve 23 IBU. With a lowish FG and no specialty malts to hide behind, the hops still shone through, albeit subtly.

The slightly floral and fruity flavours from the Rakau combined with the doughiness brought back memories of stealing samples of biscuit batter from Mum's mixing bowl.

Has anyone tried one with a lager yeast? I'm thinking of having another crack with S-189.

 

[moonshine]

@cubbie
found this the other day while researching hops

Hops described as "Tettnanger" are also grown in the United States, Switzerland, and Australia, but these American Tettnanger, Swiss Tettnanger, and Australian Tettnanger hops are generally not be the true Tettnanger cultivar, but are thought to be Fuggle or a descendant of Fuggle.

from <a href="http://www.homebrewtalk.com/wiki/index.php/Tettnang_Tettnanger">http://www.homebrewtalk.com/wiki/index.php/Tettnang_Tettnanger</a>

but at 60 min wouldn't think it would make huge amounts of difference...

Remembered I had some rolled triticale in the cupboard so might have to make an American triticale ale
http://en.wikipedia.org/wiki/Triticale... now what hops? Brew day tomorrow, will let you all know then.

 

[moonshine]

ok so just bout to pitch
3kg powells ale
2kg JW wheat
800g rolled triticale

still thinking bout hops?
i'm leaning towards 20g chinook 60min 20g amarillo 30min then a cascade plug for dry hopping... but also thinking bout trying the Rakau i just got? (never used Rakau before)

EDIT: was Rakau not Riwaka in the fridge

 

[moonshine]

here's the end result (maybe a bit hoppy for the style)

American Triticale - American Wheat or Rye Beer
================================================================================
Batch Size: 25.000 L
Boil Size: 30.000 L
Boil Time: 0.000 s
Efficiency: 75%
OG: 1.043
FG: 1.011
ABV: 4.2%
Bitterness: 28.8 IBUs (Tinseth)
Color: 6 SRM (Mosher)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Wheat, Flaked Grain 800.000 g Yes No 77% 2 L
Pale Malt (2 Row) US Grain 3.000 kg Yes No 79% 2 L
White Wheat Malt Grain 1.000 kg Yes No 86% 2 L
Carared Grain 150.000 g Yes No 75% 20 L
Biscuit Malt Grain 150.000 g Yes No 79% 23 L

Hops
================================================================================
Name Alpha Amount Use Time IBU
Rakau Organic NZ 08 11.5% 10.000 g Boil 1.000 hr 10.6
Chinook 11.4% 10.000 g Boil 1.000 hr 10.5
Amarillo 8.5% 20.000 g Boil 15.000 min 7.8
Cascade 7.8% 20.000 g Boil 0.000 s 0.0

Yeast
================================================================================
Name Type Form Amount Stage
Safale S-05 Ale Dry 11.000 mL Primary

 

[mje1980]

My first

55.5% Trad ale
39.5% JW wheat
2.5% Biscuit
2.5% Carahell

Galena 60
Columbus 10

1.045
17 IBU

US05

Trying this now after doing the "ross" method of carbing ( getting the hang of this finally! ), and im liking it!. Could be more hoppy, which surprises me with all the wheat, but if it wasn't my only keg, i'd be wahcking some amarillo in there. Great beer. I much prefer it as a quaffer to the adjunct lagers ( much easier too! ).



Yum yum !!

 

[tiprya]

I have one of these fermenting - the Brewing Classic Styles recipe with:
2.7kg Trad Ale
1.7kg Rye
1.4kg Wheat

I am fermenting with US05.

Should I crash chill to clear this beer up - or should I leave it cloudy like a hefeweizen?

 

[yardy]

crash every beer imho, did you have any Carafa ll in there ?

 

[tiprya]

No Carafa II - this is the first time I've brewed this style and I wanted to keep it pretty standard. Do you think that is a good addition for next time?

According to the GABF guidelines it can be with or without yeast, so I guess I'll try it cloudy the first time and see how I like it.

 

[tumi2]

Hi everyone,
I am hoping for some thoughts on this recipe I am developing. I[FONT='ｍｓ 明朝']’[/FONT]ve not done a beer like this before so open to any ideas.

Objective – Use ingredients I have on hand, make a nice summer wheat American Ale with some freshness and dryness. Avoid the classic german wheat flavor from traditional german yeast.

Style: American Wheat or Rye Ale
2.8kg Pale Malt 55% - for malt balance and bulk flavor
1.8kg Wheat malt 35% - because I like it and wheat makes for a nice summer drinkable beer and have loads of it
0.45 Rye Malt 9% - because I want to use what I have and I like the rye dryness, also may make a nice color with the lightness of the wheat malt.

10gr Cacade@ 60 mins
10gr Cascade@ 40 mins
20Gr Cascade @ 0 Whirlpool

Cascade because I like the flavor and aroma, it is an American ale hops matching style and I know I can get it easily.

25gr Orange peel at 10mins remaining of boil to add some citrus flavor and Im curious as I have never done it before.

Mash @ 66degs, don[FONT='ｍｓ 明朝']’[/FONT]t feel a need for a protein rest given I am using all malt and dont want to risk loosing a thick head.

US-05 American Ale Yeast – I like to stick to standard yeast when I am trying a new recipe. Ferment at about 18 or perhaps a little cooler depending on the weather for the week.

SG = 1049
IBU = 21

I intend to ramp up the Calcium Chloride and avoid sulphates to enhance some maltiness in hope it may balance the dryness of the rye and floral nature of the cascade. I will use the EZ calculator to ensure im in the rough range.

Can anyone share some thoughts with me on this recipe, am I nuts mixing the rye and wheat given the style name is [FONT='ｍｓ 明朝']“[/FONT]American wheat OR Rye Ale[FONT='ｍｓ 明朝']”[/FONT].
thanks

 

[rude]

Might have a go at this style any comments welcomed


View attachment 86923[

 

[rude]

View attachment American Wheat.txt

 

[Blind Dog]

Nice. I like single hop American wheats and use a base similar to yours (45/45/10). I find they're a great base to test what the hops brings, without being boring. Mind you I like them with a variety of complimentary hops as well, although then I'll up the hops to around 40-50 IBUs, mainly late, and probably dry hop as well, so more a session wheat IPA.

 

[rude]

Cheers for feedback BD

Will taste & see if keg hops are needed

 

[rude]

Ok did this one, drank it, not bad

Never used keg hops ' used brun balanced profile @ 5.31 with no ph meter check, with R/O water

Drank this way too early as came into its own after 2 weeks

Was quite tart early on but did balance out a bit later on

Was a refreshing drink at 4.5% will do again maybe more hops heaps of room with this style