rmr9
Well-Known Member
Hello all,
I'm planning on doing a 10 gallon batch of wheat beer, 60% wheat 20% pils and 20% light munich, .5 oz magnum at 60 minutes for bittering. After boiling I plan to split the batch between 2 fermenters one with a hefeweizen yeast (wyeast 3068) and the other with an American strain...my questions are as follows: what yeast strain will produce a good American wheat? I've heard mixed things about wyeast 1010 but have also seen usage of clean strains such as US-05. My second question regards what dry hop would go well in an American wheat? I don't think I want something over the top, I've mulled over using a noble hop for something subtle, I've been intrigued by the descriptions of hull melon as well. What have you guys used before with good success?
Cheers!
I'm planning on doing a 10 gallon batch of wheat beer, 60% wheat 20% pils and 20% light munich, .5 oz magnum at 60 minutes for bittering. After boiling I plan to split the batch between 2 fermenters one with a hefeweizen yeast (wyeast 3068) and the other with an American strain...my questions are as follows: what yeast strain will produce a good American wheat? I've heard mixed things about wyeast 1010 but have also seen usage of clean strains such as US-05. My second question regards what dry hop would go well in an American wheat? I don't think I want something over the top, I've mulled over using a noble hop for something subtle, I've been intrigued by the descriptions of hull melon as well. What have you guys used before with good success?
Cheers!