I threw this in the keg on Saturday and it's cold-conditioning right now. I did sample it on Sunday and have to say it's a very good tasting beer...but it's not Boulevard Wheat. I think it's much closer than the last batch I did and I can say I'm 'in the ballpark' but there is something missing. The two things I can think of:
Fermentation temp - They say they start at 65 and raise it. I can't replicate that.
Yeast - They've told me both American Wheat and British Ale. I've tried both (but not together) and it seems the British Ale is a bit closer.
I think I'm going to move on for a few batches and see if anyone else comes up with something. It's springtime - Heffeweizen on the way!
Resurrecting this thread... anyone have any progress on this? Thinking of this for my next brew.
Is the 35 min mash sufficient? Any benefit to a full hour mash?
Also what about the yeast? Has anyone tried the American Wheat / British Ale combo?
-Tim