mdbassoon
Member
I've been looking for a wheat beer with more hops. Most of the hoppy "wheat" beers I find are really light on body, I think, to emphasize the hops. I wanted, however, to make a more traditional tasting hefeweizen but with a lot more hops. I haven't been able to try Gumballhead since I live on the West Coast. I decided to use Tettnanger because they go so well with Hefeweizens and Amarillo because they would compliment the Tettnanger while kicking up the IBU's. This is the first recipe I've made up and I don't have the facilities for all-grain so it's extract. The reason I'm calling it an American Wheat is because of the yeast, which is supposed to be cleaner than traditional Hefeweizen yeasts.
Specialty Grains (@ 155 F for 30 min):
8 oz Crystal 15
8 oz Carapils
Malt:
3 lbs Briess Bavarian Wheat DME
3 lbs Briess Bavarian Wheat DME (late addition @ 10 min)
Hops (pellets):
2 oz Tettnanger @ 60 min
.5 oz Amarillo @ 30 min
.5 oz Amarillo @ 10 min
Yeast:
White Labs WLP 320
Brewed 3 gallons and filled up to 5 in the fermenter.
Primary Fermenter for 10 days. Bottle Carb for 3 weeks.
Its been in the bottles a week now and tastes really good (in my opinion). It tastes like a traditional Hefe, but more bitter and hoppy. It's got more banana and clove than I anticipated, but I think that will drop out over the next few weeks. I might try dry hopping next time to get more of the nose feel from the hops as it's not as citrusy (yet) as I thought it would be. Again, this is my first recipe and I've only been brewing for about a year now, so any critiques or suggestions are greatly appreciated.
On a side note, I've noticed that people have been calling these types of beers Wheat IPA's, but that seems like a misnomer to me. Indian Pale Ale is a traditional name for that style, which this is definitely not. I think it should be called Hopped Wheat or Hopped Hefeweizen. I've also tried the Shneider Weiss Hopfen Weissen, but that just tastes like olives to me for some reason.
**Edit**
It's been pointed out to me that the Wheat IPA style is so named because it's brewed like a traditional IPA but with more wheat than normal. For some reason, I was thinking that it was trying to be a Hefe with a lot of hops, but this explanation makes a lot more sense. The beer that I am trying to make is NOT a Wheat IPA, but a Hopped up Hefeweizen.
Specialty Grains (@ 155 F for 30 min):
8 oz Crystal 15
8 oz Carapils
Malt:
3 lbs Briess Bavarian Wheat DME
3 lbs Briess Bavarian Wheat DME (late addition @ 10 min)
Hops (pellets):
2 oz Tettnanger @ 60 min
.5 oz Amarillo @ 30 min
.5 oz Amarillo @ 10 min
Yeast:
White Labs WLP 320
Brewed 3 gallons and filled up to 5 in the fermenter.
Primary Fermenter for 10 days. Bottle Carb for 3 weeks.
Its been in the bottles a week now and tastes really good (in my opinion). It tastes like a traditional Hefe, but more bitter and hoppy. It's got more banana and clove than I anticipated, but I think that will drop out over the next few weeks. I might try dry hopping next time to get more of the nose feel from the hops as it's not as citrusy (yet) as I thought it would be. Again, this is my first recipe and I've only been brewing for about a year now, so any critiques or suggestions are greatly appreciated.
On a side note, I've noticed that people have been calling these types of beers Wheat IPA's, but that seems like a misnomer to me. Indian Pale Ale is a traditional name for that style, which this is definitely not. I think it should be called Hopped Wheat or Hopped Hefeweizen. I've also tried the Shneider Weiss Hopfen Weissen, but that just tastes like olives to me for some reason.
**Edit**
It's been pointed out to me that the Wheat IPA style is so named because it's brewed like a traditional IPA but with more wheat than normal. For some reason, I was thinking that it was trying to be a Hefe with a lot of hops, but this explanation makes a lot more sense. The beer that I am trying to make is NOT a Wheat IPA, but a Hopped up Hefeweizen.
