American Wheat Beer American Wheat Beer - 2nd place Best of show - 2011 HBT BJCP competition

[Sepanik1986]

After being in the bottle for nearly 2 months this stuff is awesome! Also had to use dark wheat because it was all the lhbs had

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[brewprint]

HCBrewing, I have used the following hop additions for the last three years brewing this. I love how it turns out. .32oz Magnum (60 min), .28oz Centennial (10min), 1oz NZ Motueka (0Min). I also add .5lbs carapils to it. Probably brew this three times a year. It is a staple and practically jumps in my hand when the lawn is done being mowed.

I think I'm going to do kind of what you have going on here minus the carapils. The store I buy my hops from doesn't have any Motueka yet so I think I'll use 1oz of Galaxy at the flame out.

I did the regular recipe and I think it needs some more citrus or fruit flavor.

 

[brewprint]

Doing Galaxy at the end and an ounce for knockout. Mashed for 75 minutes so hoping for better than 65%.

 

[brewprint]

The upload failed I guess

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[Jcruse]

I haven't gone through all the replies on this thread, but I was wondering if anyone else has experienced noticeable diacetyl in this brew.

I used this recipe as a base, and added the zest of 8 blood oranges to the boil at 10 minutes, and the flesh of the oranges (after steeping in 190 degree water for 10 min) into the primary. On a side-note, unfortunately, all that work zesting oranges didn't really pay off. It has a slight orange aroma, but no orange flavor whatsoever.

I also used WLP029, instead of wyeast, fermented at 62 degrees for 12 days, and cold crashed for about a week then kegged.

My wife was the first to point out that the beer tasted like popcorn, and while I didn't notice it at first, when my palate is clean (first sip or after food), I can detect it too. Based on what I can find Kolsch yeasts aren't supposed to be big diacetyl producers, but now I'm wondering if I should have kicked this one up to 68 for a couple days, prior to the cold crash.

 

[brewprint]

I haven't gone through all the replies on this thread, but I was wondering if anyone else has experienced noticeable diacetyl in this brew.

I used this recipe as a base, and added the zest of 8 blood oranges to the boil at 10 minutes, and the flesh of the oranges (after steeping in 190 degree water for 10 min) into the primary. On a side-note, unfortunately, all that work zesting oranges didn't really pay off. It has a slight orange aroma, but no orange flavor whatsoever.

I also used WLP029, instead of wyeast, fermented at 62 degrees for 12 days, and cold crashed for about a week then kegged.

My wife was the first to point out that the beer tasted like popcorn, and while I didn't notice it at first, when my palate is clean (first sip or after food), I can detect it too. Based on what I can find Kolsch yeasts aren't supposed to be big diacetyl producers, but now I'm wondering if I should have kicked this one up to 68 for a couple days, prior to the cold crash.

I believe that it's the Munich malt and not diacetyl. I could be wrong but this beer also seems kind of like a malt bomb. I notice the same flavor from the Centennial Blonde.

 

[brew703]

Think i will give this one a try in the coming months.
I will sub citra at flameout bc I have that on hand and to give it a citrusy note.

 

[brewpool]

I plan to make the move from extract to all grain this weekend and will attempt this recipe. I plan to swap out the Centennial hops for Galaxy hops. I'm considering a cleaner, less fruity yeast than Kolsch because of this. Any thoughts?

 

[HCbrewing]

I plan to make the move from extract to all grain this weekend and will attempt this recipe. I plan to swap out the Centennial hops for Galaxy hops. I'm considering a cleaner, less fruity yeast than Kolsch because of this. Any thoughts?

I've been wanting to do this with Galaxy as well, just haven't had a chance yet. Was also thinking of using Wyeast 1272 which might be a good choice for what you want to do.

 

[brewpool]

I've been wanting to do this with Galaxy as well, just haven't had a chance yet. Was also thinking of using Wyeast 1272 which might be a good choice for what you want to do.

Went ahead with Galaxy hops and the White Labs equivalent of 1272 (WLP051). Had a couple minor hiccups in my first all grain batch, but was overall pretty successful. Missed my target gravity by about 8 too low but I will adjust accordingly for my next batch.

 

[Iseneye]

I brewed this a few weeks ago and will keg in a weeks time. Is this a very delicate beer with little flavour? I brewed it as per recipe and my gravity sample was very bland. I'll see if it changes once it is cooled and carbed. Note I have made Cream of Three Crops and found that a very bland and boring beer as well. I don't have access to US macro brews so perhaps that may be the difference.

 

[Iseneye]

Well it's carbed and cold and has improved. It is a good easy drinking beer. I've never had this style before so I needed to recalibrate my taste buds for this subtle beer.

 

[brewpool]

It has only been bottled one week but I couldn't resist trying one of these and I love it!!! Great recipe! I substituted using Galaxy hops and WLP051 yeast and love the flavor. First all grain batch was a success.

 

[wh7699]

Thanks!I have no Wyeast 2565 Kölsch,can I use another yeast for example us-05 or bry97 or s-04 or Munich ?thank you very much!

 

[jtd_419]

Thanks!I have no Wyeast 2565 Kölsch,can I use another yeast for example us-05 or bry97 or s-04 or Munich ?thank you very much!

I've used us-05 many times and everyone loves it

 

[wh7699]

thank you very much!

 

[osoling]

This will be the first batch done in my newly created mash tun! I'll keep you posted, if you're interested...

 

[osoling]

Just bottled this and even the uncarbed beer tastes great.

 

[WillieP]

So I brewed this on 4-22, I used Wyeast 2565. Primary: 21 days @ 60, Secondary: 7 days @ 65, 7 days to go from 65 to 45, then 7 day @ 45. I've never used a Kolsch yeast. My question is, will I have any issues with not enough yeast in suspension, after that long of a secondary, to be able to bottle carbonate with just priming sugar?
I'm fairly confident that "it's all good" but I will be bottling tomorrow and I figured it doesn't hurt to ask

Thanks for your advice in advance.

 

[thunderworm]

WillieP, there should still be enough yeast left in suspension to bottle carbonate.

 

[dcrog]

I just put a batch of this in the ferment chamber. Looks and smells good.

Used WLP 029 direct pitch yeast. Along with a little oxygen.

A little Calcium Chloride and couple of ounces of sour malt added to the RO water.

We'll see how it does in a couple of weeks.

 

[rrvbrad88]

Just bottled this, had an FG of 1.004...I used wyeast 1056 instead and hit the OG of 1.050. Flavor was good, almost-cracker-ey? Still figuring out this AG brewing.

 

[szap]

Wanted a summer beer to have on the pool deck. Brewed this without making any changes. Folks emptied this keg in record time. Thanks for the recipe .

 

[02RedWS6TA]

Wanted to say I brewed this turning it into a cherry wheat. It was great, had a keg of it at a beer expo and many said it was the best beer there.

 

[brewprint]

I'm going to brew this again. I remember it being very malty or grainy.

Using us05 and 06. Splitting a 10 gallon batch.

That is unless I get the herbsucker I ordered by Sunday, in which case I would brew an Oberon clone.

 

[02RedWS6TA]

Brewing another 15 gallons of this Sunday, base for a cherry wheat again. Got super good reviews last batch.

 

[summerofgeorge]

Just getting ready to mash out on this. After a very rough back to back brew session last night, tonight is going much smoother. Hoping to have it kegged and ready for the Super Bowl.

 

[Calaeb]

I should have had this going to the superbowl also! Dont think ill get to it before then though.

 

[A50SNAKE]

hello, I was just wondering what Munich malt is the original recipe calling for? and if there has been any changes since it was posted, to a "even better" option?

I have Caramunich I, would that work?

also, I have no magnum, but I looked online and I saw that Columbus was a good substitute for Magnum...would you all agree?

thanks for any help.

 

[cperry8483]

I used light munich and it turned out great. Caramunich would likely work just fine. It's a half pound, it'll be close enough.

Columbus would be fine for the bittering addition, I think Columbus works well as a bittering hop for almost all styles. I used Galaxy for the flavor/aroma additions in my last batch of this and while good, it wasn't as amazing as the Centennial was. Good luck with your brew! This is one of my favorite "as-is" recipes and really doesn't need improving on.