KyleWolf
Well-Known Member
Hey everyone,
So I am drinking an ommegang Whitte right now and the question came to me, why do so few breweries/people attempt high grav wheats? Is it because it is an inherent problem with the wheat and needing a low FG to get that crisp dryness? Or is it the higher gravity beers most people think are not "quaffable" enough for a summer brew? I know Saisons can get fairly high in alcohol and still maintain that "summer brew" status, but I just wanted to know some opinions here. Why would you suspect there are not as many high gravity wheat beers in comparison to other styles?
Also, if it is a gravity issue, would it be simple enough to just start with a lower gravity (say, 1.060) and, (especially if you like honey) to just add honey or even table sugar to the primary till you reach the desired gravity?
Looking forward to your comments and opinions.
Kyle
So I am drinking an ommegang Whitte right now and the question came to me, why do so few breweries/people attempt high grav wheats? Is it because it is an inherent problem with the wheat and needing a low FG to get that crisp dryness? Or is it the higher gravity beers most people think are not "quaffable" enough for a summer brew? I know Saisons can get fairly high in alcohol and still maintain that "summer brew" status, but I just wanted to know some opinions here. Why would you suspect there are not as many high gravity wheat beers in comparison to other styles?
Also, if it is a gravity issue, would it be simple enough to just start with a lower gravity (say, 1.060) and, (especially if you like honey) to just add honey or even table sugar to the primary till you reach the desired gravity?
Looking forward to your comments and opinions.
Kyle