British wheat ale?

[FlyDoctor]

I was hoping to craft a British-style wheat ale, and was looking for some feedback.

The grist is simple - 50/50 Maris otter/wheat to an OG of 1.046. Hops with a US twist with Willamette (or EKG, or Fuggles...) at 60 mins, and citra at flame-out to a total of 30 BUs, fermentation with Wyeast West Yorkshire.

Anyone ever brewed something like this? I don't often see references to British-style wheat ales.

Thank you for any advice.

 

[Qhrumphf]

Summer Ales often have a percentage of wheat, and often contain new-world hops like Citra. Kind of like a more hop-forward, very pale Bitter. Although I don't think they're traditionally that much wheat. Mine is about 13% wheat, but I only use English hops (EKG and Challenger).

 

[JKaranka]

Check out West Country White Ale and Mum. Wheat ales became very rare due to legal restrictions in the 1800s and mainly left over in the provinces. That said, summer ales bring wheat back but usually as a minor partner (0-20%).

 

[FlyDoctor]

Thank you for the ideas.

The idea I was going for was simple - take an American wheat ale, sub in maris otter for enhanced maltiness, and ferment with a british ale yeast - all to just make it a bit more characterful. I do see that wheat (particularly torrified wheat) is a common ingredient in english pale ales. But thats not what I am going for.

According to all powerful google, there are at least a few beers classified as British what beers.

http://www.realbeer.com/library/authors/tierney-jones-a/wheatbeer.php

Specifically the article mentions

Hop Back Thunderstorm (5%). Classic British wheat beer style from an excellent award-winning Wiltshire brewery who also produce a Wheat Stout. A meeting place of British and Germanic styles according to Hop Back's Richard Harvey, though I would place it firmly in the British camp. The nose is a light and hoppy aromatic one, which is closer to traditional British ale, than Bavaria or Belgian wheat beers. It's a delicate straw colour and the palate produces soft malty, citrusy and refreshing flavours to be followed by a bitter mouth-drying finish which leaves you wanting more. With food the soft citrus and malt work well with seafood, especially fried squid. Bottle-conditioned from several supermarkets and also available in draught.

O'Hanlon's Maltster's Weisse (4%). Liz O'Hanlon describes this as a German-style white beer with an outstanding lemony taste. Unlike the Bavarian and Belgian styles, the hops are very evident (though not overwhelming), especially on the nose and in the finish. Once again, as is common for wheat beers, there's an initial soft maltiness but then there's a deliciously tangy, citrusy finish which I think owes a lot to the use of cascade and first gold hops, along with challenger which is noted for its fruitiness. Once again, ideal for fish (especially with chips!) and I would also suggest chicken and even partridge. Bottle-conditioned from Safeways and in draught.

I guess I'll give it a go and report back.

Thank you

 

[JKaranka]

Those are quite recent, from the 80s onwards. For the old British wheat beers... They used to be mainly sours!

 

[FlyDoctor]

Thanks folks - I just saw some related brews int he English beer thread. That is a great thread and I should have originally put this there.

Thanks again.

 

[Qhrumphf]

Hah. Yep. We're both regular posters in that thread. Although admittedly @Jkaranka is more knowledgeable about the traditions and history than I am.

There's no reason not to try it. As far brewing technique is concerned there's no reason it won't work in terms of process and flavor. It just won't be "traditional" as far as British ales are concerned. And there's nothing wrong with that.