American Wheat

DShoaf · 05-09-2009, 05:15 AM

I want to do an American Wheat beer for the summer. So far I have centenial .5 Oz @ 60 mins, cascade .5 Oz @ 15 mins and 5 mins, for my hops schedule. This gives me an IBU of about 24.1 I cannot figure out what yeast to use to compliment the fruity flavors of the hops??? This will be my first attempt at all grain and I also DO NOT want the wheat bite sometimes associated with wheat beers. If you can imagin a fresh fruity version of Sam Adams Hefe thats what I am going for...

My Grain Bill looks like this but I am working on it

4.5 lbs of German Wheat Malt
3.75 lbs of Pale Malt
1.0 lbs of Flaked Wheat
.5 lbs of Munich
.5 lbs of Carapils
.5 lbs of Rice Hulls

PS. I took the bill from iamjonsharp in the wheat beer recipe forum, but its slightly modified.

Estimated OG 1.056

Just looking for some critiques and a possible yeast for this beer???

Blender · 05-10-2009, 02:38 PM

I would use Wyeast 1056,WLP001 or US-05. You can ferment this strain fairly low (64 degrees or even a bit lower) and you should get a nice clean ferment. That is what I am going to do on my next wheat batch.

**Baldy_Beer_Brewery** · 05-10-2009, 02:44 PM

I like wheats, but I don't care for hefs so I always use 1056. I have two wheats I brew that are basically the same grain bill but I use cluster hops in one. I also brew a Dunkleweizen with 1056 that is nice if I don't say so myself.

**rasherb** · 05-10-2009, 03:39 PM

I second the Cal Ale WLP001 or 1056. Safale-05 would work well too.
I've been trying to clone Oberon ever since I moved to Atlanta. I think it's got a lot more Munich than most wheat beer recipes. You might think about bumping up the Munich to 1 or 2 pounds to increase the smooth maltyness.

**CharlosCarlies** · 05-10-2009, 04:03 PM

Quote:

Safale-05 would work well too.

I believe US-05 is the same as 001/1056. Somebody pls correct me if that's wrong.

**QueenCityALER** · 05-10-2009, 04:12 PM

Quote:

Originally Posted by CharlosCarlies

I believe US-05 is the same as 001/1056. Somebody pls correct me if that's wrong.

Yes, you are correct. All are fine yeasts, capable of providing clean and crisp flavor charactaristics.

illinibrew04 · 05-10-2009, 08:05 PM

I did an American wheat that ended up very clean and crisp by using wyeast's kolsch yeast and fermenting at about 66F

**CharlosCarlies** · 05-10-2009, 08:33 PM

Quote:

Originally Posted by illinibrew04

I did an American wheat that ended up very clean and crisp by using wyeast's kolsch yeast and fermenting at about 66F

Yeah I just brewed my first batch with a kolsch yeast and it turned out fantastic! Ended up super clean tasting. (I fermented ~58-60F though)

**Cpt_Kirks** · 05-11-2009, 02:38 PM

I am brewing an American wheat either this weekend or the next. Unless I can lay my hands on some Danstar Munich, I am seriously thinking about just using US-05. Will US-05 work OK for an American wheat?

Also, I thought the tendency was to skip the flavor and aroma hops for a wheat. Since an American wheat has less yeast flavor, are the additional hops needed?

**CharlosCarlies** · 05-11-2009, 03:02 PM

Quote:

Will US-05 work OK for an American wheat?

It'll make a really clean, crisp beer. Should be super refreshing for the hot summer months ahead.

I say go for it.