Simple American Wheat Recipe Input

[amrmedic]

Hello

I want a nice, crisp American Wheat beer. I am using 5 pounds Pilsen or 2 row malt, 5 pounds wheat malt, 1 pound flaked wheat. Using 1 pound rice hulls. Simcoe hops full boil, Amarillo at 5-10 minutes. Using Wyeast American Wheat 1010.

I want to add Coriander, Seeds of Paradise and Orange Peel, but this is where I get lost. How much to add of each of these for 5 gallons and when. If anyone can help me, it would be appreciated.

 

[JLem]

For the orange peel, I'd go with 1oz and for the grains of paradise I have only used it once and used only 1 gram (note: NOT ounce). Not sure about the coriander, though I imagine about the same as the grains of paradise.

Add all in the last 5 minutes or so of the boil. Coarsely crush the grains of paradise (and probably coriander if using whole).

question: why the bother with the flaked wheat?

 

[rockfish42]

I'd say something like 1/8-1/4 tsp of the seeds, ~.75-1.5 oz of the coriander and the zest of 1-2 fresh oranges. Add your spices and zest close to the end of the boil, 5 minutes seems to crop up in most recipes. Depending on how fresh your spices are you might need to adjust, but aim for the low end on your first attempt.

 

[AnOldUR]

Personal preference?

Use American 2-row (not pils.) Dump all the foo foo. Be generous with the Amarillo. Use a clean American Ale yeast (not the 1010.)

Can you say Gumballhead?

 

[rockfish42]

The 1010 is the Widmer strain by way of an Alt yeast so it's fairly clean when fermented in the low 60's. A classic american wheat isn't spiced, but I'm not going to begrudge the OP.

 

[JLem]

I recently brewed an American Wheat with Amarillo and orange zest and used the American Wheat yeast. Definitely very clean. No banana. No cloves. No gumballs. Fermented in the low-mid 60s