American wheat and bread taste.

[Vvv]

Hey guys, any ideas to bump some bread taste on my american wheat without covering/dominating hops?

Maybe some rye or munich but it will ruin the color a bit.

Pils/Wheat 50/50%
Centennial/Simcoe with whirlpool
US05

 

[hottpeper13]

I can guarantee if you do this it will be the best American Wheat Beer ever.
1- Do a 20 min protein rest
2- I need to use boiling liquor to raise my tun to sacrification temp of 143*, rest 30 min.
3- Pull first decoction bring to 158-160* rest 10 min then boil 20 min, add back to mash tun ,should be around 158* rest 30 min.
4- at this point you could mashout and sparge as usual or do a mashout decoction. I've done both and only do the double decoction when brewing with a friend.
5- Whirlflock , BRY-97 yeast and a cold crash with gelatin,and you'll be drinking crystal clear wheat beer at 21 days fresh.
6- Most important tip is melanoiden malt is what makes most of the Octoberfest beers out there suck,and does not replace decoction mashing.

 

[Lefou]

Decrease your Pilsner slightly and replace it with a mix of Vienna and Munich 10L, or Vienna and Belgian biscuit malt.

If you have the capacity for step-mashing, consider this ...
Multiple decoction steps can be time consuming. Use a two-step mash starting at 145F, then add the Vienna/Munich/biscuit mix grains to the mash at the second step, raising the temperature to 154F-156F.
Lauter until clear, then proceed on. This is a variation of Hochkurz mashing I use on most of my beers. This will give you a highly fermentable wort and with the Whirlfoc and a good "hot break", yield a fairly clear beer with some dryness.

 

[Vvv]

Decrease your Pilsner slightly and replace it with a mix of Vienna and Munich 10L, or Vienna and Belgian biscuit malt.

If you have the capacity for step-mashing, consider this ...
Multiple decoction steps can be time consuming. Use a two-step mash starting at 145F, then add the Vienna/Munich grains to the mash at the second step, raising the temperature to 154F. Lauter until clear, then proceed on.

Hey, why Vienna not from the beginning, just to mash it with full body?
So how much will be fine to be balanced, i changed recipe with just 5% Vienna - dont know if just 5% will be part of the taste...
(im almost always use step-mashing)

 

[rhys333]

Hey guys, any ideas to bump some bread taste on my american wheat without covering/dominating hops?

Maybe some rye or munich but it will ruin the color a bit.

Pils/Wheat 50/50%
Centennial/Simcoe with whirlpool
US05

I brewed a pale ale a few weeks that included 10% Vienna and 4% Victory, if I remember correctly. Bready malt character hits your right away, even with aroma hops present.

 

[Vvv]

I brewed a pale ale a few weeks that included 10% Vienna and 4% Victory, if I remember correctly. Bready malt character hits your right away, even with aroma hops present.

So 5% can be enough in this ~20 IBU wheat one.... Thanks for the info

 

[rhys333]

So 5% can be enough in this ~20 IBU wheat one.... Thanks for the info

I think you'd need more than 5% Vienna to get what you want. Probably 15-20% if you want the bread notes to come through. I think the 4% additional Victory really helped boost the bread character in mine.

 

[MizzouFermentationScience]

I think you'd need more than 5% Vienna to get what you want. Probably 15-20% if you want the bread notes to come through. I think the 4% additional Victory really helped boost the bread character in mine.

If you are in the mood to throw a speed bump in your brew day, go for decoctions but rhys333 is 100% correct. I'd try adding vienna and victory before trying to get too creative on the brew process. I'm pretty sure I can taste victory at 5%.

 

[Lefou]

Hey, why Vienna not from the beginning, just to mash it with full body?
So how much will be fine to be balanced, i changed recipe with just 5% Vienna - dont know if just 5% will be part of the taste...
(im almost always use step-mashing)

The diastatic rating of Vienna is fairly high so there's plenty of enzymes for conversion. If you add during the second part of the Hochkurz step the grains will yield good conversion and good body without the need for a time-consuming decoction.
Belgian biscuit is an equivalent malt to Victory, approximately the same color range but from a different malting company. I just used it as an example because my brewshop carries it.
There are lots of choices ...

 

[Aaron Beers]

Pils/Wheat 50/50%

I usually go for about 55% wheat, the more wheat you use, the more wheat flavor you'll get in the beer. I also do 6% honey malt, I find the honey adds a complimentary flavor to wheat.

You're also just mentioning wheat generically, not a specific type of wheat. My LHBS usually has about 4 types of wheat at any given time, each with different flavor profiles. I too am a fan of the wheat bread-y flavor and found one particular wheat to be far more representative of that flavor than the others they had. I can't recall the name, but my suggestion is to taste some of the wheats available and pick the one that best represents the flavor you're looking for. I literally just eat some of the grains when I'm selecting them.

 

[Lefou]

My shop carries two malted wheats which are red and white. I typically use white.
Flakes are also available and can be lightly toasted, something that will definitely give you the flavor and aroma you're looking for.

At home, I have unmalted red wheat because it's very common for baking - but I rarely use it for brewing purposes.

 

[Vvv]

I usually go for about 55% wheat, the more wheat you use, the more wheat flavor you'll get in the beer. I also do 6% honey malt, I find the honey adds a complimentary flavor to wheat.

You're also just mentioning wheat generically, not a specific type of wheat. My LHBS usually has about 4 types of wheat at any given time, each with different flavor profiles. I too am a fan of the wheat bread-y flavor and found one particular wheat to be far more representative of that flavor than the others they had. I can't recall the name, but my suggestion is to taste some of the wheats available and pick the one that best represents the flavor you're looking for. I literally just eat some of the grains when I'm selecting them.

I only tried 3 other producers, not any caramel or smoked wheat which i have here. Anyway its a good idea to find the best one for that profile.
Time to experiment with this bread gubberish