[Steve Ruch]

American Wheat are generally sweeter (in my brewery, at least) so you need a solid bittering addition at 60 min.  I don't expect much in the way of hop aroma in an American Wheat though.  Definitely no dry hopping.

Paul

Again, this depends on which style of American wheat beer Daniele is aiming for.  The older ones, like Widmer and Goose Island, were basically like a Bavarian Hefeweizen but fermented with a neutral ale yeast instead of the phenolic and estery Bavarian yeast.

Widmer used the same yeast on their hefe that they were using on their alt.

[Visor]

Skip the rice hulls, you most likely won't need them and they'll just suck up some of your wort.

[BrewBama]

...they'll just suck up some of your wort.

After learning this the hard way, when I use them I hydrate rice hulls by soaking them in water then place them in a strainer allowing them to drip excess water before adding to the mash. ...but I rarely do this because it’s a pain and I rarely brew with wheat.


Sent from my iPad using Tapatalk