So being new to homebrew and wanting to learn the right way, my brewing group has made a few batches with 100% of certain malts to find the exact profiles they have. One of the things which has surprised us was the huge difference in wheat compared to barley.
The barley beers have all tasted great after fermention (pre-bottle).
The wheat beers have tasted not so great at the same point, with a very strong and bitter alcohol flavor.
We then cracked open some wheats we all like from my fridge, and poured them out, shook the glass several times to remove the CO2 and let them get warm.
We got the same harsh bitter alcohol flavor.
Conclusion: Wheat beers need alot of C02 to soften the flavor profile.
Are we on track with this? Thoughts?
(P.S. We are aware that the vast majority of wheats use about half barley in the recipe)
The barley beers have all tasted great after fermention (pre-bottle).
The wheat beers have tasted not so great at the same point, with a very strong and bitter alcohol flavor.
We then cracked open some wheats we all like from my fridge, and poured them out, shook the glass several times to remove the CO2 and let them get warm.
We got the same harsh bitter alcohol flavor.
Conclusion: Wheat beers need alot of C02 to soften the flavor profile.
Are we on track with this? Thoughts?
(P.S. We are aware that the vast majority of wheats use about half barley in the recipe)