Wheat beer, general thoughts?

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germanmade84

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Im curious of what people thonk of wheat beers in comparison to barley beers. For instance, do you prefer wheat, do you hate wheat,do you wanna try a wheat, do you have a recipe for a good wheat? Any wheat thoughts let em rip!
 
I love a good wheat beer in the summer. Mine is more of a wheat Pale ale hopped to about 30 IBUs and fermented with Kolsch yeast it is great.
 
I like the American style Wheat as opposed to the banana clove type wheat. I like to showcase the wheat flavor.
 
I usually use a pound or two in my pale ales. I have also used a greater quantity of wheat after enjoying Lagunitas little sumpin sumpin ale, a hoppy wheat beer that is very nice...try it if you can get it!
 
I actually prefer german wheat beers as I find the American ones rather one dimensional. When held to a responsible fermentation temperature (around 62F), you don't have to worry about a banana bomb.
 
Like others, I enjoy wheat when it is hot outside. I think in a few months I'll be doing something wheat for the keg, and attempting a Sam Adams Cherry Wheat clone in bottles for the girl (it's her favorite).
 
I used to hate wheat beers but don't at all any more. I much prefer a traditional Bavarian hefeweizen to a witbier or American wheat, though.
 
I'm brewing an Orange Wheat /w coriander next weekend. Something I cobbled together after reading some "blue moon clone" threads.

Also using US-05, just to keep the neutral profile and not get too Belgian-y.

Nothing like a light, crisp orange wheat in the dead of winter!
--beermethatbeer
 
Favs: German Hefeweizen low bananna high clove.
Love: Sierra Kellerweis, its been the inspiration to my even attempting wheat beers.
 
Anchor's Summer wheat is a great wheat beer. KInd of funny that it comes from a city that does not really have a summer.
 
NB's all grain American Wheat Ale is fantastic.

I did the extract for my first batch and it was delicious! Brewing an all grain Dunkleweizen this weekend. Jamil recipe but with a traditional wlp300 hefe yeast.
 
I like wheat. I'm going to do a wheat/rye ale generously hopped with centennial and Amarillo this spring. I'd also love to do a dunkelweizen at some point. A little wheat is also nice for adding body and head retention to some styles. Those are my thoughts on wheat.
 
Wheat and Rye. Thats pretty awesome of a combo. Like two extremes. Mellow vs. Bold in the ultimate showdown.
 
Warmer months I like to brew a 60 pale malt to 40 wheat malt ratio ale with about a pound of honey in the mix. Maybe throw a little crystal in there at times.
 
I like a 70/30 wheat to pale myself, just to get a good distiction from all the pure barley beers i make. And got to use Weinstehener or Bavarian yeast.
 
I do some wheats because it's like 12 bucks for a 50 pound sack here in Kansas.
I like the taste and I don't mind doing a protein rest.By the way,I use it raw,not malted.Does that make me weird?I get efficiencies in the low 80's. :rockin:

(Edit) I use barley too.I only use 5 pounds or so of wheat in a 20 pound grain bill.
 
I love wheat beers. I like witbiers, hefes, and American wheats. My house beer is an American wheat. If I had to choose a beer at dive bar it would be blue moon.
 
BigSally said:
I do some wheats because it's like 12 bucks for a 50 pound sack here in Kansas.
I like the taste and I don't mind doing a protein rest.By the way,I use it raw,not malted.Does that make me weird?I get efficiencies in the low 80's. :rockin:

(Edit) I use barley too.I only use 5 pounds or so of wheat in a 20 pound grain bill.

Actually you are doing a very early style German hefe, they used unmalted wheat so maybe wierd but, its the best way to go man.
 
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