Smoked wheat

I have never reaaly developed a recipe yet but this is one i came up with. What do you think? Suggestions appreciated.


Amount Item Type % or IBU 5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 50.0 % 4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 36.4 % 1.00 lb Smoked Malt (9.0 SRM) Grain 9.1 % 0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.5 % 1.00 oz Hallertauer [4.80%] (60 min) Hops 16.4 IBU 0.50 oz Hallertauer [4.80%] (20 min) Hops 5.0 IBU 0.50 oz Hallertauer [4.80%] (5 min) Hops 1.6 IBU

What time of yeast are you using? Sounds like a good dunkelweisen recipe if you're using heffeweisen yeast.

I'd use more than a pound of smoked malt, myself. Maybe not quite haf the grain bill, but a good 35% - 40%. But, I like smoked beers!

Remember, rauchbiers are 100% smoked malt, so don't be too afraid of the smoke.

I'd do a single hop addition, too; this beer is about the wheat, the yeast, and the smoke - not the hops.

SO how about this:

4# wheat malt
3.5 smoked malt
.5 crystal 10
3# maris otter

I like hops, but i also like smoked beer, should i do a ounce of halletuer at 60 and call it quits or an ounce @ 60 min and half at thirty.

Oh and what yeast? i generaaly only use safale-05 and im drunk!

A little but are there any good comercial examples of a smoked beer...I loved smoked meat and cheese so why not beer?

tbulger said:

SO how about this:

4# wheat malt
3.5 smoked malt
.5 crystal 10
3# maris otter

I like hops, but i also like smoked beer, should i do a ounce of halletuer at 60 and call it quits or an ounce @ 60 min and half at thirty.

Oh and what yeast? i generaaly only use safale-05 and im drunk!

Click to expand...

1 ounce at 60 would do fine for a hefeweizen. you want a tiny bitterness to balance but don't want the flavor or aroma to overpower all those wonderful goodies your wheat yeast will impart

Okay, so I'm going to do one of these soon...and I'm trying to figure a recipe.

I'm trying to decide which malt to smoke, the wheat or the base 2-row. To me, it makes sense to smoke the wheat, seeing the beer is going to be a smoked wheat. However, I doubt it will make much difference in the long run.

So I'm thinking a grain bill of 50/50 wheat and 2-row, with 50% of the grist home smoked in my cold smoker contraption. I'll also be using the American Wheat strain, as I'm not a huge fan of German weizen strains.

Would you guys add any crystal or adjuncts to this grist?

Dude said:

Would you guys add any crystal or adjuncts to this grist?

Click to expand...

It might not be a bad idea to add a little crystal to balance the smoke a bit, but there is already going to be lots going on in this beer. What are you thinking for IBUs?

Chairman Cheyco said:

It might not be a bad idea to add a little crystal to balance the smoke a bit, but there is already going to be lots going on in this beer. What are you thinking for IBUs?

Click to expand...

So some crystal 20 perhaps?

Low IBUs...like 20-25. Does that sound okay?

You alright bro? Where ya been?

The recipe that is in the Classic Beer Style Series "Smoked Beers" book is this:

1.052 OG
17 IBU

6.3 lbs Wheat malt
3.0 lbs Smoked Malt

.85 oz Hersbrucker (4.0% aa)

Weizen Yeast

Mash temp: 152°


I am doing one of these soon--I probably won't stray too far from the basis of this--but I plan on using 50% smoked malt and probably a fairly low alpha acid American hop with the American Wheat strain.

Dude said:

So some crystal 20 perhaps?

Low IBUs...like 20-25. Does that sound okay?

Click to expand...

That seems a bit hight to me, but I'm party to the Bavarian style. I'm sure that'll be fine.
There was an article about smoked wheats in BYO a while back, see if you can find it (I don't have my library with me.)

Dude said:

You alright bro? Where ya been?

Click to expand...

I'm okay, I've been recharging the brew batteries. I had a long break-up this spring and it tends to take a lot out of a guy, sitting around, drinking beer for 8 weeks...

I'm back now though.

:rockin:

Dude said:

The recipe that is in the Classic Beer Style Series "Smoked Beers" book is this:

1.052 OG
17 IBU

6.3 lbs Wheat malt
3.0 lbs Smoked Malt

.85 oz Hersbrucker (4.0% aa)

Weizen Yeast

Mash temp: 152°


I am doing one of these soon--I probably won't stray too far from the basis of this--but I plan on using 50% smoked malt and probably a fairly low alpha acid American hop with the American Wheat strain.

Click to expand...

You are going to do that? I just bought a bunch more wheat malt and some WLP300 (I think) to do mine. Haven't decided if I will decoct or not. I was thinking about using about 40% rauchmalt, 10% pils, and 50% wheat, maybe subbing in a little Munich or melanodin malt to bump up the malt character if I don't decoct it.

Man... Cheyco's posting again.... there was a Walker sighting today... even JANX is back! WTF! This :rockin: