[Village Taphouse]

I think the highest percentage of wheat I have used is 50%.  The highest percentage of corn I have used is around 10%... so something would have to give for me to make a beer like this but I like the sound of it.  Many pale ale recipes these days have 2-row/pale ale malt + wheat (think Gumballhead and a number of other fruity-hop pale ales and IPAs).  I have a few recipes like this from pro-brewer friends... why do these recipes feature such a large percentage of wheat?  I asked that once and the most logical conclusion is that wheat doesn't add much in maltiness and flavor and therefore the hops take the spotlight as the brewer would want.  So the wheat-adjunct beer could be quite bland as mentioned earlier.

[rungdalek]

Might use wheat starch instead of or in addition to some wheat malt.  Here comes the amylase!  This is shaping up to be one h*** of a beer.

I agree the hops will be prevalent.

[denny]

Might just do a decoction and boil for a good long time 'cause that'll add big maltiness and caramelize the wort and boy wow will there be big flavor in that ol' beer.

Right guys?... guys?...  Ok so that's a load o' s**t.

In my experience a decoction will not necessarily add big saltiness.  Don't get me started on wort caramelization....

[rungdalek]

Might just do a decoction and boil for a good long time 'cause that'll add big maltiness and caramelize the wort and boy wow will there be big flavor in that ol' beer.

Right guys?... guys?...  Ok so that's a load o' s**t.

In my experience a decoction will not necessarily add big saltiness.  Don't get me started on wort caramelization....

I believe that's what my sarcastic statement said!

[Drewch]

I've done one 100% wheat malt batch. And, yeah, it's not real big on malt flavor, but it's a good platform to let the yeast and hops shine.  IIRC, I put about 20 or 30 IBUs (Tinseth) of Chinook and it made for a nice inoffensive "lawnmower" beer.  It was second batch I ever made that I'd serve to friends without reservation.

[rungdalek]

Brewed this yesterday.

2lbs red wheat malt
1lb rice syrup solids
1 oz Tettnanger 3.1 AA 60 mins
US05 @ 59F
5% ABV
~18 IBU

Distilled water w/ 1/4 teaspoon CaCl, 1/8 tsp CaSO4 during mash.

Time will tell.  Smells creamy, wheaty, spicy.

[denny]

Was it wheat malt?  I hope.  And I'm curious how "creamy" has an aroma.

[rungdalek]

Was it wheat malt?  I hope.  And I'm curious how "creamy" has an aroma.

Yes it was malted.

Not sure how to describe creamy maybe cream of wheat smell, fresh wheat or fresh cream, fresh bread might be a good descriptor.