I submitted a 6D-American Wheat beer to three competitions last summer. See recipe below. While the feedback was positive, 5 of 6 judges said it lacked a grainy or bready characteristic to round out the flavor mouthfeel. The beer was well-received by friends and spouse. I particularly like how the Perle hops and Corriander combine, and also dig the contrast between the slight residual sweetness of the honey malt with the tang of the Clementine orange peel.
If I tweak the grain bill according to the judges feedback, would you suggest replacing a portion of the American 2-row with Vienna Malt, perhaps 2.5 lbs each? Or perhaps changing the mash temp? Thanks!
15# Wheat Malt
5# American 2-Row
0.5# Torrified Wheat
0.5# Honey Malt
0.25 teaspoon Corriander @ 5 mins
Orange Peel @ 5 mins (two one inch diameter pieces)
1.75 oz Perle pellets @ 60 mins
1.00 oz Hallertau pellets @ 5 mins
Wyeast 1010 American Wheat (Slurry from 2 packs in a ~24 hr starter)
Mashed at 150 for 90 mins
14 days at 68 degrees PF, then kegged
1.052 / 1.010