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Old 06-25-2012, 07:11 PM   #1
jlangfo5
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Default Help Constructing Unique Wheat Beer

Hey guys! I have decided that the next brew that I make will be a wheat beer of variety. I will proceed to generalize what I want, and I what I do not want from this brew.

Do Want in order of importance:
-Must Contain large portion wheat, may also contain other 'non base malt grains'
-Super Nutty/Malty Flavor
-Moderate spiciness (think like hoe-garden, but stronger)
-Light to Dark Gold Color
-Overall Refreshing to drink, but not to light.
-Medium Mouth-feel and body
-(4.5-6.5) ABV

Do Not Want:
-Not concerned with fitting into a certain style
-Uber Citrus or fruity flavor
-light mouth-feel
-thick heavy mouth feel like with a German stout, it needs to be very drinkable

What I have thought of:
-5lbs Crisp Marris Otter
-4lbs Weyerman Dark Wheat
-2lbs Weyerman Rye Malt
-1lbs Biscuit Malt
-1oz Challanger at 60 min
-1oz Challanger at 15 min

-SRM: 9.73
-OG: 1.065
-FG: 1.016
-ABV: 6.42
-IBU: 34.1

White Labs Heffe IV: "Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. "

So what do you guys think? Any advice or suggestions, am I on the right track? Do you think that this kind of beer would really be tasty, or do you have any suggestions that could pull me in a more tasty direction?

Thanks guys!

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Old 06-25-2012, 07:57 PM   #2
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I think that's a lot of rye.

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Old 06-26-2012, 03:34 AM   #3
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I see, so what is going to happen as I increase the amount of Rye? I made a "rye ale" last time, and I really didn't get the 'characteristic" flavors that everyone speaks of, but then again, I think I might have missed them becuase I mashed at around 146 degrees.

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Old 06-26-2012, 03:41 AM   #4
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Drop the rye by a pound and replace it with the Marris Otter

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Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale
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Old 06-26-2012, 09:41 PM   #5
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Will do! Any idea of the tasting characteristics I would probably have with this beer? Or What comericail beer it might taste kinda close to?

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Old 06-27-2012, 12:29 PM   #6
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If you're looking for a little additional body and a creamy mouthfeel you may want to add 1 lb of flaked oats. I'm a fan of Unibroue's Blanche de Chambly witbier with it's creamy mouthfeel and medium body but I still find it quenching and refreshing

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Old 06-28-2012, 08:23 PM   #7
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Alright! This is the newly revised recipe!

-4lbs 0oz Crisp Marris Otter
-3lbs 2oz Weyerman Dark Wheat
-0lbs 13oz Weyerman Rye Malt
-0lbs 13oz Biscuit Malt
-0lbs 13oz Flaked Oats
-.5oz Challanger at 60 min
-.5oz Challanger at 15 min

OG: 1.053
FG: 1.013
ABV: 5.24
IBU: 19
SRM: 8.18

Current Price Before Taxes and Shipping is $27.87!

I need to come up with 3 more beers, I plan on ordering grain for 4 beers at the same time. Any further suggestions on this recipe or suggestions for new recipes to try and brew? I want my final order to be in the 100-120 range, so if I make an IPA it needs to be one that has most of it's bittering from a single high AA hop rather than lbs of misc hops.

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Old 06-28-2012, 08:25 PM   #8
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That looks like it will be great!

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Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale
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Old 06-28-2012, 08:33 PM   #9
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I almost forgot to ask about the mash!

What I have been doing recently is this:

1. Single Infusion mash at a given temp (152 for this one at 60 mins?)
2. Gather all the wort I can with out bothering to get rid of the first running.
3. Add a hot water at about 170 to the mash tun, give a large stir and allow to settle for a few minutes before draining again to get my initial pre boil volume.

With this procedure, I have been much more efficient than if I had just poured the hot water over the grain bed and allowed it run through that way, I tried that on my first beer and really lost a lot of sugar I felt. I have heard many people though say that you should never stir the grain bed after you first let it settle.

So back to the original question, you guys think that a 152 degree mash for 1 hour should do the trick?

By the way, thanks for the advice and help with this brew!

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Old 06-28-2012, 11:19 PM   #10
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Yep 152 F for 60 minutes sounds good to me, I made a wheat the other week and that's exactly what I did. One last thing you might want to add is a half pound of rice hulls to your grain bill. Since wheat has no husks that make for a good filter bed when lautering a stuck mash can often result. Just give the rice hulls a thorough rinsing with water, toss them in with the rest of your grains for the mash, and you should be all set

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