Author Topic: American Wheat  (Read 759 times)

Offline jmichaelk

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American Wheat
« on: March 15, 2011, 12:16:52 PM »
Putting together a potential American Wheat Recipe, just want a good body, sessionable/flavorable drink for spring. Thanks for all input and feedback.

Mashing in a 5-gallon igloo, doing a 5 gallon batch.

Mash 1 hour at 153.

pounds-malt

3 what malt
3 rye malt
6 two row pale malt

ounce-hop-addition
1-williamette-60
.5-williamette-5
.5-williamette-EOB
1-centennial-EOB

using yeast nutrient
California Ale yeast (from starter)
Jmike

Offline Pawtucket Patriot

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Re: American Wheat
« Reply #1 on: March 18, 2011, 08:37:05 AM »
Personally, I would skip the rye.

I make a Bell's Oberon clone that is pretty close. Grain bill is 45% white wheat, 45% 2-row, and 10% caramel 20L. Bitter with NB hops at 60, and do flavor/aroma additions with Sterling hops at 15 and at flameout. Ferment with wyeast 1272 between 70-74 degrees. This recipe is based on the brewer's comments about Oberon.
Matt Schwandt | Minneapolis, MN
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Offline hamiltont

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Re: American Wheat
« Reply #2 on: March 18, 2011, 08:58:45 AM »
I agree with dropping the rye too. You're either making an American Wheat or an American Rye but mixing 50/50 would be odd IMO. Well, not to style anyway. Might taste okay though I've just never done it.  1056 or US-05 are good yeasts too.  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline jmichaelk

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Re: American Wheat
« Reply #3 on: March 18, 2011, 09:14:16 AM »
yeah, when I wrote this recipe I was feeling "adventurous" and wanted to try doing a 50/50 on the wheat/rye, but the more I look at it I may just drop the rye all together. 

That's why I put it here, for the feedback.

Thanks.
Jmike