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Old 12-08-2008, 03:05 PM   #1
Ryan
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Would US-05 be a good yeast to use in an American Wheat. I have a few packages of this on hand and would like to use it if I could. Here is the recipe if you guys want to check it out. Any pointers are appreciated.



Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.48 %
5.00 lb Wheat Malt, Ger (2.0 SRM) Grain 43.48 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.70 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.35 %
0.38 oz Chinook [11.00 %] (60 min) Hops 13.9 IBU
0.25 oz Sterling [7.50 %] (60 min) Hops 6.2 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 3.3 IBU
0.25 oz Sterling [7.50 %] (0 min) Hops -
1.00 oz Coriander Seed (Boil 10.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 10.0 min) Misc

 
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Old 12-08-2008, 03:36 PM   #2
Chello
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I think US-05 would make a good American Wheat. However i would consider the 15min and 0min hop additions. A wheat doesn't generally have much hop character.
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Old 12-08-2008, 03:39 PM   #3
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US-05 is great in an American Wheat, but that's the recipe for kind of a Wit with crystal.

An traditional American Wheat would be

5lbs Pale
5lbs Wheat Malt

and around 22 IBUS bittering with a light citrus hop note for flavor/aroma. US-05 goes great with that fermented around 65*F. Basically my house wheat @ 78% efficiency because the missus doesn't like the clove/banana of hefes. If finishes clean and is a very popular beer with BMC drinkers while still being drinkable by a "beer snob."

US-05 with a wit would be ok but you'll be missing the ester profile that IMO makes a wit. You may have a "better' Blue Moon right there.
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Old 12-08-2008, 08:19 PM   #4
Ryan
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Thanks for the tips guys. This is actually loosely based on a Bell's Oberon clone that I found online. I wrote it down before I bought Beersmith, and missed the yeast that it called for. Just for knowledge sake, does anyone know what yeast Bell's uses for Oberon?

 
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Old 12-08-2008, 08:26 PM   #5
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Quote:
Originally Posted by Chello View Post
I think US-05 would make a good American Wheat. However i would consider the 15min and 0min hop additions. A wheat doesn't generally have much hop character.
lots of american wheats do. no true hefeweizen should, tho.

looks like a good recipe...does look quite a bit like a wit.
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Old 12-09-2008, 04:56 AM   #6
Ryan
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I have a question for you guys.

Should I leave my flame out hops as is, or should I add an American "C" hop for the citrusy aroma?

 
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Old 12-09-2008, 01:54 PM   #7
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Well, if you like the C hops, then sure.

If your not a fan of the citrus, I'd stick with what you have.
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Old 12-09-2008, 04:13 PM   #8
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i'd stick with what you have, but i'm not a fan of citrus
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