Caramel Wheat's Impact on Beer

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Young Brewing

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I am thinking of adding caramel wheat to the next iteration of my American Amber because the last one was judged as having a thin body that was inappropriate for the style. What kind of flavor & body contributions does it make? Is it any different from a crystal 40L?

New Recipe:
9 lbs​
Pale Malt (2 Row) US (2.0 SRM)​
Grain​
5​
80.7 %​
0.70 gal​
1 lb 8.0 oz​
Caramel/Crystal Malt - 60L (60.0 SRM)​
Grain​
6​
13.5 %​
0.12 gal​
8.0 oz​
Melanoiden Malt (20.0 SRM)​
Grain​
7​
4.5 %​
0.04 gal​
2.4 oz​
Chocolate Malt (450.0 SRM)​
Grain​
8​
1.3 %​
0.01 gal​
0.50 oz​
Cascade [5.50 %] - Boil 30.0 min​
Hop​
9​
7.7 IBUs​
-​
1.00 oz​
Cascade [5.50 %] - Boil 10.0 min​
Hop​
10​
10.0 IBUs​
-​
1.00 oz​
Mt. Hood [6.00 %] - Boil 10.0 min​
Hop​
11​
10.9 IBUs​
-​
1.0 pkg​
American Ale (Wyeast Labs #1056) [124.21 ml]​
Yeast​
12​
-​

I am considering adding a .5lb charge of caramel wheat and decreasing my crystal 60L to only 1lb to add some additional complexity. Are these two malts different enough to justify this switch?

My old recipe that was judged had crystal 40L and caraaroma in place of the crystal 60L & melanoiden malt so the extra caramel wheat might be overkill with the new malts.

Any personal experiences with caramel wheat or feedback on the recipe would be appreciated!
 
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