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Old 02-05-2010, 10:46 PM   #1
Dec 2008
Huntington, WV
Posts: 275
Liked 3 Times on 3 Posts

I recently toured New Belgium, great tour by the way, and they had an apple wheat that I wanted to try and clone. I emailed them for help and this is what I got.

Hi Brian

Thanks for the kudos. The malt bill was pretty simple. About 2/3rds of it were pale malt, and the other 1/3rd was equally divided between wheat, golden oats, and honey malt. I lightly hopped it at the beginning of the boil with Target hops for bittering and preservation. I used super fresh unpasteurized apple cider from a local orchard , and added just after the boil as we wanted to pasteurize it but not strip the flavor. Fermentation took about 6 days using one of our house ale yeasts. Any clean low estery ale yeast would probably suffice. Hope this helps and happy brewing!

From this I put together this simple recipe.

6lbs Pale 2-row
1lb Wheat Malt
1lb Honey Malt
1lb Oats-Malted
0.33oz Target @60min
0.5 gal Apple Cider @0min

I don't know much about different yeast strands so I was wondering what a good clean low ester yeast would be for this wheat? Thanks for the help

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Old 02-05-2010, 11:05 PM   #2
jmo88's Avatar
Sep 2008
Posts: 1,380
Liked 26 Times on 16 Posts

Nice of them to give you some helpful info. I'd say use us05, wyeast1056, or wlp001. All are clean with virtually no esters.

I like the low hopping. When the brewer said preservation, I thought that was a clue to low hopping.
(~):} Just a little Furthur (~):}

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Old 02-05-2010, 11:58 PM   #3
DKershner's Avatar
Jul 2009
Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts

I would use an english strain. (S04, 002, 1098)

You will lose a lot of apple flavor with a Cali yeast (56, 1056, 001). I have a feeling this is a beer you don't want to attenuate very well from my experience with cider.

Though, it sort of depends how dry the beer was, if it was a light apple flavor and a dry beer, use 1056. If it was a pronounced apple flavor and a sweeter beer, id go English.

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Old 02-06-2010, 07:57 AM   #4
Jan 2008
Posts: 389
Liked 5 Times on 5 Posts

Not a big fan of the California strains, they're incredibly boring, and sort of a crutch for most brewers. Go with a Northwest strain for a little bit of ester character, but not as much as an English strain.

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Old 02-11-2010, 02:45 AM   #5
Dec 2008
Huntington, WV
Posts: 275
Liked 3 Times on 3 Posts

I usually use S05 but I'm thinking for this beer it is going to attenuate to much. This was a sweeter beer with plenty of apple flavor.

Will the S04 attenuate less and leave this beer a little sweeter than the S05?
Is S04 going to give it too many esters?

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Old 02-11-2010, 04:17 AM   #6
Nov 2009
Montrose, MN
Posts: 1,053
Liked 69 Times on 55 Posts

WLP001 or WY1056.

The man said clean, low ester ale yeast. Yes you could use these other yeasts and make a great tasting beer, but it would not be a clone. It all depends on what you want to do. I would do it the way that he said and then decide if you would change anything next time. Basically, why ask for the recipe and then change it anyway?

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