[beersk]

The good news is that we shall have access to canned WO soon:

https://www.brewbound.com/news/weihenstephan-to-release-cans-in-2021/

Cheers!

This is already available in my area at John's Grocery in Iowa City. The Hefeweizen is the benchmark for the style for me; amazing beer. The Helles is the absolutely perfect Helles as well. It's exactly everything that a helles should be. And yes, it's different than the Original Premium. But not by much, the abv is different, which is how I figured that out.

[beersk]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

[Village Taphouse]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

Yeah, that sounds really nice.  Are you able to get the beers made with 1007 clear?  I have been lucky with it (and 2565) but they can be stubborn to drop out.  I like the character I get from the 1007.  I'm also going to check at my local big bottle shop and see if that Weihenstephan Helles is there. 

[denny]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

Yeah, that sounds really nice.  Are you able to get the beers made with 1007 clear?  I have been lucky with it (and 2565) but they can be stubborn to drop out.  I like the character I get from the 1007.  I'm also going to check at my local big bottle shop and see if that Weihenstephan Helles is there.

I use 1007 a lot and I can't ever recall having trouble with clearing.  I get people talk about it, but for some reason  it's never been an issue for me.  Maybe because I ferment it in the mid 50s?

[beersk]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

Yeah, that sounds really nice.  Are you able to get the beers made with 1007 clear?  I have been lucky with it (and 2565) but they can be stubborn to drop out.  I like the character I get from the 1007.  I'm also going to check at my local big bottle shop and see if that Weihenstephan Helles is there.

I use 1007 a lot and I can't ever recall having trouble with clearing.  I get people talk about it, but for some reason  it's never been an issue for me.  Maybe because I ferment it in the mid 50s?

It does typically clear a bit slower for me, but I've been using biofine lately and I now have floating diptubes, so it shouldn't be a problem. I absolutely love that yeast though. I'm doing a Kolsch with it first, very excited for that as well.

Denny,

What styles do you normally use 1007 in?

[Iliff Ave]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

That sounds great! I bet the Vienna will do wonders in that.

[denny]

I'm toying with the idea of a wheat lager soon. My normal wheat has gotten a bit too clean and crisp for what I envision so might as well go all in. Planning to redesign the ale with a more characterful yeast and perhaps some munich malt

The one I'm planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.

Yeah, that sounds really nice.  Are you able to get the beers made with 1007 clear?  I have been lucky with it (and 2565) but they can be stubborn to drop out.  I like the character I get from the 1007.  I'm also going to check at my local big bottle shop and see if that Weihenstephan Helles is there.

I use 1007 a lot and I can't ever recall having trouble with clearing.  I get people talk about it, but for some reason  it's never been an issue for me.  Maybe because I ferment it in the mid 50s?

It does typically clear a bit slower for me, but I've been using biofine lately and I now have floating diptubes, so it shouldn't be a problem. I absolutely love that yeast though. I'm doing a Kolsch with it first, very excited for that as well.

Denny,

What styles do you normally use 1007 in?

APA, IPA, and alt mainly

[beersk]

APA, IPA, and alt mainly

Cool. I love it in kolsch as well. I have used it for an APA before and liked it.

[denny]

APA, IPA, and alt mainly

Cool. I love it in kolsch as well. I have used it for an APA before and liked it.

For me, it's too clean for kolsch.  I expect the winey flavors I get with WY2565 in kolsch.

[erockrph]

I recently purchased some new malts to try out from Riverbend Malt House, and I thought an American Wheat would be a perfect fit for some of them. Here's a draft of my recipe:

Title: Sundew Wheat

Brew Method: BIAB
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 3.8 gallons (ending kettle volume)
Boil Size: 4.3 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)

STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 4.96%
IBU (tinseth): 21.75
SRM (morey): 4.53
Mash pH: 5.3

FERMENTABLES:
3 lb - Appalachian Wheat (50%)
2 lb - Heritage (33.3%)
1 lb - Southern Select (16.7%)

HOPS:
0.5 oz - Vic Secret, Type: Pellet, AA: 15.5, Use: Boil for 10 min, IBU: 15.07
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 6.68

OTHER INGREDIENTS:
2 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
3.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
2.22 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Omega Yeast Labs - Sundew OYL-401

I'm going to start a separate thread on the malts themselves under ingredients, but the Heritage is a 6-row kilned in the Vienna/Light Munich range, and the Southern Select is a Pale 2-row. The Appalachian Wheat is kilned a bit higher than a typical wheat. All of the malts taste great when I crunched a few kernels.

I want a bit of citrus/tropical character out of the hops, but I'm hoping that the balance will be in a good range so the yeast character of the Sundew and the malt will all balance out without anything being over the top.

[beersk]

Sounds pretty good, Eric.

@denny,

I guess I always get a light fruitiness or yeast ester from the 1007 that I absolutely love and the winey-ness was never something I desired.

[denny]

Sounds pretty good, Eric.

@denny,

I guess I always get a light fruitiness or yeast ester from the 1007 that I absolutely love and the winey-ness was never something I desired.

Whatever you like is what you should use!

[Bel Air Brewing]

A bowl of cereal..."Wheaties".

[beersk]

A bowl of cereal..."Wheaties".

Nothing wrong with that. Maybe throw some flaked rye in there...

[Village Taphouse]

I just connected a cobra tap to this keg and grabbed a sample.  It's nice and just what I was looking for.  Not sure if I mentioned that the wort was VERY pale so I spilled a little homemade sinamar into the kettle prior to boiling just to boost the color.  No real flavor contribution at all.  The BRY-97 (first batch made with it) seems good.  It's not exciting but it seems to have fermented the beer nicely and the yeast character (what little there is) is pleasant enough.  I will probably make a pale ale with it next.  I'll snap a pic of this beer soon too.  It's a bit cloudy at the moment.  Cheers Beerheads.