Is there a recognized style of ale that allows 73% wheat, with barley making up the rest?
No idea. It was 18 years ago.Why did you chose that percentage?
So not as extreme as my beer.Traditionally, the weissbiers (“white” beers) of Bavaria have been brewed with up to 60 to 70 percent wheat malt, combined with 30 to 40 percent barley malt.
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt.
I make an American wheat beer that is around 60% wheat 40% 2-row. I've never pushed it to 70% wheat, but never wanted to since I like it as is. I typically flavor mine with apricot, and it compares with Ithaca Beer Company's version.In that case, I made weissbier! Maybe.
I'm checking the BJCP page. It says:
Ok, so you're looking at the 2008/2015 guidelines. The 2021 guidelines are open ended, at least 50%. Or maybe I'm looking at the wrong ingredients description. Although, 18 years ago you were under the 2008 version which was apparently limited the amount of ingredients you could use.In that case, I made weissbier! Maybe.
I'm checking the BJCP page. It says:
Even if you're sober, that website is stupid clunky. It's like they think they have to keep the history of everything the bjcp has ever done.I understand. Too drunk to keep their website in order.
I don't care about the BJCP, but most people on forums brew to styles, so I thought it would be nice if ONE beer I made fell into a recognized style, so I could discuss it without confusing people.I wouldn't get hung up on what the BJCP says, you need to remember it's "style guidelines". If you're going to enter your wheat beer for judging then I'd check their recommendations.
I brew wheat beer recipes often using a high percentage of white wheat malt with Munich and pils. Munich offers a touch of malt sweetness that I like in a wheat beer.
Even if you're sober, that website is stupid clunky. It's like they think they have to keep the history of everything the bjcp has ever done.
Yup, I can appreciate that statement and I feel the same way.I don't care about the BJCP, but most people on forums brew to styles, so I thought it would be nice if ONE beer I made fell into a recognized style, so I could discuss it without confusing people.
Reminds me of my dad. When he retired due to dementia, I threw out maybe 50 pounds of emails he had printed out.
I'm a Hefeweizen brewer!Hefeweizen is a wheat beer which can be made from 100% wheat. Weissbier is a Hefeweizen.
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