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Author Topic: What do you envision when you hear the term "American Wheat"?  (Read 11139 times)

Offline beersk

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #120 on: May 20, 2021, 08:28:45 pm »
Well the last one drank like it was going out of a style, so more is better. Every single person that tried it thought it was incredible, even people that claimed to not like wheat beers. So I take that as a win in my book...
Jesse

Online Megary

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #121 on: May 21, 2021, 10:52:23 am »
I'll be brewing one Sunday morning.

50% Pils
33% Pale Wheat
17% Twilight Wheat (8.5°L)

20 IBU's at the top of the boil with either Magnum or Bravo (I forget what I have)
Modest 5 minute addition of Motueka.

BRY-97

≈1.050 OG, 5% ABV

There is something I find very pleasing about the way this beer drinks.  Has a soft mouthfeel, a slight sweetness, clean finish.  Bring on the hot weather.

Offline Iliff Ave

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #122 on: May 21, 2021, 10:59:07 am »
I'll be brewing one Sunday morning.

50% Pils
33% Pale Wheat
17% Twilight Wheat (8.5°L)

20 IBU's at the top of the boil with either Magnum or Bravo (I forget what I have)
Modest 5 minute addition of Motueka.

BRY-97

≈1.050 OG, 5% ABV

There is something I find very pleasing about the way this beer drinks.  Has a soft mouthfeel, a slight sweetness, clean finish.  Bring on the hot weather.

Tell me about twilight wheat. Just a dark wheat malt? I like it!
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Online Megary

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #123 on: May 21, 2021, 11:17:34 am »
I'll be brewing one Sunday morning.

50% Pils
33% Pale Wheat
17% Twilight Wheat (8.5°L)

20 IBU's at the top of the boil with either Magnum or Bravo (I forget what I have)
Modest 5 minute addition of Motueka.

BRY-97

≈1.050 OG, 5% ABV

There is something I find very pleasing about the way this beer drinks.  Has a soft mouthfeel, a slight sweetness, clean finish.  Bring on the hot weather.

Tell me about twilight wheat. Just a dark wheat malt? I like it!

I buy 90% of the malts I use from a craft malthouse in PA.  Here is their page for Twilight Wheat...

https://www.deercreekmalt.com/product/twilight-wheat-malt/

The description mentions notes of almond and toast. Well, I personally don't get any "toast", but there is definitely a distinct almond character and a slight sweetness that I pick up.  It's a wonderful addition to this beer.  I'd be surprised if something comparable wasn't available from other sources, though I've never had reason to look.

Offline erockrph

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My Sundew Wheat is officially ready. I was trying out a few new malts from Riverbend Malting, and most of them are kilned more to Vienna or Munich levels. There is a nice pizza dough flavor with some bread crust coming from the malt. It turned out a bit maltier than the usual American Wheat, almost Märzen-like, but it's still pretty tasty.

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Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline beersk

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #125 on: May 25, 2021, 12:58:23 pm »
I really like the color on that. Sounds tasty.
Jesse

Offline Village Taphouse

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Re: What do you envision when you hear the term "American Wheat"?
« Reply #126 on: May 25, 2021, 02:27:13 pm »
Oh yeah, that looks great.  Nice color.  What were the hops again? 
Ken from Chicago. 
A day without beer is like... just kidding, I have no idea.

Offline tommymorris

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What do you envision when you hear the term "American Wheat"?
« Reply #127 on: May 25, 2021, 02:56:16 pm »
Is that using the Omega Sundew yeast? What do you think of it?

PS. Pizza dough sounds like good flavor for a wheat beer. I hope you like
It.

Offline erockrph

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Oh yeah, that looks great.  Nice color.  What were the hops again?
I used Vic Secret and Nelson at 10 and 5 minutes for my hops. I targeted 25 IBU, and there's a little bit of citrus. I think it's probably pretty close to style with the hopping, but to my tastes it could probably use a bit more. I'm thinking an orange slice on the glass would be a nice addition.

Regarding the Sundew, I am getting a faint ester note, but it's subdued and hard to pick up over the hops. I'm wishing I knew to ferment a bit higher. I fermented it at 66F like I would for a hefe, but the recommendation is low 70s for increased ester production. Otherwise I don't get any phenolics and it ferments pretty quickly. I'll definitely try it again.

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Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer