dry yeasts and types of wheat

[SanPancho]

making a citrusy wheat ale. (amarillo, cascade, saphir, etc) requires dry yeast. us05, us04 or k97? the obvious choice is us05, but wondering if 04 or 97 would bring something different and unique to the party.



now as for the wheat, have used torrified before at ~1/3 of brain bill, but didnt seem like a got much flavor from it.

but there is something called "toasted whole wheat" which i havent seen before or ever tasted. cant seem to find any spec sheets on it, so no idea how toasty/roasty it is. bit scared to order it.

so, stick with the torrified? and go safe with us05 or maybe try k97?

 

[MaxStout]

As for yeast, it depends on what kind of wheat beer. European or American style? I'm going to assume the latter, due to your hops. I've made a couple Am. wheats and had great results with US-05. Very clean and doesn't distract from the wheat.

I can't help you with the torrified vs toasted wheat selection, as I haven't used either.

 

[z-bob]

I would add T-58 to the candidate list.

Bulgur wheat might have more flavor that torrified or flaked wheat, but I think it requires a cereal mash -- it is parboiled already but that might not be enough.

 

[IslandLizard]

The price of torrefied wheat has always terrified me.

I just use wheat malt and flaked wheat, up to 60% total, in my wheat ales. A 15-20' beta glucanase/protein rest at 121F helps with lautering, later, and if needed you can always add a couple handfuls of rice hulls and stir well. Stirring loosens up the gumminess too.

I don't know what "toasted whole wheat" is. Is it used in brewing or baking?

I've lightly toasted wheat flakes in the oven and you can perceive a slight toastiness in the brew. But if you go too far, toasted to a definitely light brown color it doesn't work so well in a light (low SRM) wheat beer anymore, it leaves a weird flavor, especially in the aftertaste. So a subtle toast definitely improves it. Instead, you can add some Victory or other biscuit malt to get a similar effect.

I'd use a wheat beer yeast, but basically any yeast will work fine.

 

[z-bob]

I use elbow macaroni in a wheat beer once. That beer turned out terrible, but I don't think it was the macaroni's fault I used too much coriander and orange peel, and added them to the kettle too early and they overpowered everything.

It was 33% pale malt, 33% wheat malt, and 33% (dry weight) macaroni. I will try that again someday and leave out the coriander completely.

 

[SanPancho]

like i said, i couldnt find any specs on the toasted whole wheat so might need to just skip it. maybe up the wheat to 50ish% and mix some regular wheat in there to bring the character out.

as for yeast, i dont want any euro/hefe type flavors. clean and crisp. if anyone is local to north CA then im thinking somewhat along the lines of Sierra's Old Chico. but obviously with non-Sierra hops. i only thought of the k97 as im limited to dry yeast for this particular beer, and while i dont drink it personally, kolsch /alt has always seemed pretty clean to me when ive tried it.

 

[thehaze]

For my taste, I would use an american type yeast, something like US-05 and a wheat/witbier yeast and maybe some spices, such as sweet orange peel and a tiny amount of coriander/lemongrass.

I would use a wheat/wit yeast which could deliver some fruitier flavours, but this comes down to personla preference.

Wheat malt should work just fine.

K-97 is a german Kolsch yeast. Good attenuation, poor flocculation, low esters, so I would skip it as it will not bring anything to the beer, especially blended with a clean ale yeast, but I could be wrong. I used it in "clean" IPAs and it delivers.