hello all, i have just kegged and sampled my first wheat beer (my 3rd all grain) and until last weekend i had never tried this style of beer, i bought a true wheat beer prior to kegging mine just so i could tell if i had hit the right note.....tell you what, 2 days after kegging i think mine already takes the cake(considering this is the second time i have tried wheat beer i wouldn't go by what i say!) my question is, is it the fact i have used about 40% wheat or the yeast (wyeast Bavarian 3056) that has given it that distinct bread flavor?
thanks.
jez
my recipe is.
% KG MALT OR FERMENTABLE YIELD EBC
58% 3.500 Australian Pilsner 78% 3 ~
42% 2.500 Wheat, Red 63% 3 ~
6
Batch size: 23.0 liters
Original Gravity
1.052 measured
(1.053 estimated)
Final Gravity
1.012 measured
(1.013 estimated)
Color
8 EBC / 4 SRM
(Yellow)
Mash Efficiency
72% measured
(75% used for O.G. estimate)
hops
USE TIME GRAMS VARIETY FORM AA
boil 60 mins 28 Hallertau pellet 6.2
boil 10 mins 10 Hallertau pellet 6.2
Boil: 27.0 avg liters for 60 minutes
Bitterness
22.5 IBU / 6 HBU
ƒ: Tinseth
BU:GU
0.42
yeast
Wyeast Bavarian Wheat (3056)
ale yeast in liquid form with medium flocculation and 75% attenuation
Alcohol
5.3% ABV / 4% ABW
(5.3% est. ABV / 4% est. ABW)
Calories
163 per 1/3 Liter
thanks.
jez
my recipe is.
% KG MALT OR FERMENTABLE YIELD EBC
58% 3.500 Australian Pilsner 78% 3 ~
42% 2.500 Wheat, Red 63% 3 ~
6
Batch size: 23.0 liters
Original Gravity
1.052 measured
(1.053 estimated)
Final Gravity
1.012 measured
(1.013 estimated)
Color
8 EBC / 4 SRM
(Yellow)
Mash Efficiency
72% measured
(75% used for O.G. estimate)
hops
USE TIME GRAMS VARIETY FORM AA
boil 60 mins 28 Hallertau pellet 6.2
boil 10 mins 10 Hallertau pellet 6.2
Boil: 27.0 avg liters for 60 minutes
Bitterness
22.5 IBU / 6 HBU
ƒ: Tinseth
BU:GU
0.42
yeast
Wyeast Bavarian Wheat (3056)
ale yeast in liquid form with medium flocculation and 75% attenuation
Alcohol
5.3% ABV / 4% ABW
(5.3% est. ABV / 4% est. ABW)
Calories
163 per 1/3 Liter
