Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help Constructing Unique Wheat Beer
Reply
 
Thread Tools
Old 06-25-2012, 06:11 PM   #1
jlangfo5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Knoxville, TN
Posts: 201
Liked 5 Times on 5 Posts
Likes Given: 1

Default Help Constructing Unique Wheat Beer

Hey guys! I have decided that the next brew that I make will be a wheat beer of variety. I will proceed to generalize what I want, and I what I do not want from this brew.

Do Want in order of importance:
-Must Contain large portion wheat, may also contain other 'non base malt grains'
-Super Nutty/Malty Flavor
-Moderate spiciness (think like hoe-garden, but stronger)
-Light to Dark Gold Color
-Overall Refreshing to drink, but not to light.
-Medium Mouth-feel and body
-(4.5-6.5) ABV

Do Not Want:
-Not concerned with fitting into a certain style
-Uber Citrus or fruity flavor
-light mouth-feel
-thick heavy mouth feel like with a German stout, it needs to be very drinkable

What I have thought of:
-5lbs Crisp Marris Otter
-4lbs Weyerman Dark Wheat
-2lbs Weyerman Rye Malt
-1lbs Biscuit Malt
-1oz Challanger at 60 min
-1oz Challanger at 15 min

-SRM: 9.73
-OG: 1.065
-FG: 1.016
-ABV: 6.42
-IBU: 34.1

White Labs Heffe IV: "Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. "

So what do you guys think? Any advice or suggestions, am I on the right track? Do you think that this kind of beer would really be tasty, or do you have any suggestions that could pull me in a more tasty direction?

Thanks guys!


jlangfo5 is offline
 
Reply With Quote
Old 06-25-2012, 06:57 PM   #2
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 233 Times on 194 Posts

Default

I think that's a lot of rye.


ReverseApacheMaster is offline
 
Reply With Quote
Old 06-26-2012, 02:34 AM   #3
jlangfo5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Knoxville, TN
Posts: 201
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I see, so what is going to happen as I increase the amount of Rye? I made a "rye ale" last time, and I really didn't get the 'characteristic" flavors that everyone speaks of, but then again, I think I might have missed them becuase I mashed at around 146 degrees.
jlangfo5 is offline
 
Reply With Quote
Old 06-26-2012, 02:41 AM   #4
kellzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: orlando, FL
Posts: 310
Liked 16 Times on 14 Posts
Likes Given: 4

Default

Drop the rye by a pound and replace it with the Marris Otter
__________________
Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale
kellzey is offline
 
Reply With Quote
Old 06-26-2012, 08:41 PM   #5
jlangfo5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Knoxville, TN
Posts: 201
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Will do! Any idea of the tasting characteristics I would probably have with this beer? Or What comericail beer it might taste kinda close to?
jlangfo5 is offline
 
Reply With Quote
Old 06-27-2012, 11:29 AM   #6
nberna19
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Slidell, LA
Posts: 69
Liked 5 Times on 5 Posts
Likes Given: 3

Default

If you're looking for a little additional body and a creamy mouthfeel you may want to add 1 lb of flaked oats. I'm a fan of Unibroue's Blanche de Chambly witbier with it's creamy mouthfeel and medium body but I still find it quenching and refreshing
nberna19 is offline
 
Reply With Quote
Old 06-28-2012, 07:23 PM   #7
jlangfo5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Knoxville, TN
Posts: 201
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Alright! This is the newly revised recipe!

-4lbs 0oz Crisp Marris Otter
-3lbs 2oz Weyerman Dark Wheat
-0lbs 13oz Weyerman Rye Malt
-0lbs 13oz Biscuit Malt
-0lbs 13oz Flaked Oats
-.5oz Challanger at 60 min
-.5oz Challanger at 15 min

OG: 1.053
FG: 1.013
ABV: 5.24
IBU: 19
SRM: 8.18

Current Price Before Taxes and Shipping is $27.87!

I need to come up with 3 more beers, I plan on ordering grain for 4 beers at the same time. Any further suggestions on this recipe or suggestions for new recipes to try and brew? I want my final order to be in the 100-120 range, so if I make an IPA it needs to be one that has most of it's bittering from a single high AA hop rather than lbs of misc hops.
jlangfo5 is offline
kellzey Likes This 
Reply With Quote
Old 06-28-2012, 07:25 PM   #8
kellzey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: orlando, FL
Posts: 310
Liked 16 Times on 14 Posts
Likes Given: 4

Default

That looks like it will be great!

__________________
Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale
kellzey is offline
 
Reply With Quote
Old 06-28-2012, 07:33 PM   #9
jlangfo5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Knoxville, TN
Posts: 201
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I almost forgot to ask about the mash!

What I have been doing recently is this:

1. Single Infusion mash at a given temp (152 for this one at 60 mins?)
2. Gather all the wort I can with out bothering to get rid of the first running.
3. Add a hot water at about 170 to the mash tun, give a large stir and allow to settle for a few minutes before draining again to get my initial pre boil volume.

With this procedure, I have been much more efficient than if I had just poured the hot water over the grain bed and allowed it run through that way, I tried that on my first beer and really lost a lot of sugar I felt. I have heard many people though say that you should never stir the grain bed after you first let it settle.

So back to the original question, you guys think that a 152 degree mash for 1 hour should do the trick?

By the way, thanks for the advice and help with this brew!
jlangfo5 is offline
 
Reply With Quote
Old 06-28-2012, 10:19 PM   #10
nberna19
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Slidell, LA
Posts: 69
Liked 5 Times on 5 Posts
Likes Given: 3

Default

Yep 152 F for 60 minutes sounds good to me, I made a wheat the other week and that's exactly what I did. One last thing you might want to add is a half pound of rice hulls to your grain bill. Since wheat has no husks that make for a good filter bed when lautering a stuck mash can often result. Just give the rice hulls a thorough rinsing with water, toss them in with the rest of your grains for the mash, and you should be all set


nberna19 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help constructing a Flanders Red Qhrumphf Recipes/Ingredients 3 08-03-2011 07:58 PM
What are the most unique hops? David Recipes/Ingredients 9 05-18-2010 06:40 PM
Winter Wheat grain for a Wheat Beer? Kerberbb Recipes/Ingredients 2 12-04-2009 07:26 PM
Unique Mashing ingredients NEPABREWER Recipes/Ingredients 8 02-05-2007 02:06 AM
Unique Ingredients McKBrew Recipes/Ingredients 6 12-24-2006 07:13 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS