Hoppy American Wheat Guidance

[Tyler.W]

Hi All,

I am working on a recipe for a Hoppy American Wheat ale. I know the BJCP guidelines top out around 0.63 BU/GU, but I’m shooting for more of an IPA vibe to this one. My question is regarding my hop schedule.

First, the malt bill is 44% Pilsner, 44% red wheat, 8% Munich, and some rice hulls to get to 1.048 for a 3 gallon batch.

I will be hopping mainly with Idaho 7, Ekuanot, and Azacca.

60 min - Nugget 0.15 oz, 11.6 IBU
10 min - Idaho, Azacca, Ekuanot 0.12oz each, total of 16.2 IBU
30 min hop stand @ 192°F - Idaho, Azacca, Ekuanot 0.25oz each, total of 19.3 IBU
Dry hop post fermentation - Azacca and Equanot - 0.75oz each

How does the schedule look? I am shooting for a bit more of a fruit forward/hop aroma bomb with this one.

 

[VikeMan]

Regarding the "IPA vibe" you're shooting for, are you thinking West Coast or Northeast? You mentioned wanting more bitterness (West Coast?) and you mentioned fruit forward/hop aroma bomb (Northeast)? Both? Something in between?

 

[Tyler.W]

I want more of the NEIPA vibe for hop aroma, but more bitterness than a standard BJCP designed American Wheat. Not quite to West Coast IPA levels though, just more bitter than the guidelines lay out. I believe the schedule above yeilds 47 IBU.

 

[VikeMan]

Sounds like you're on the right track. BTW, your grains don't add up to 100%. (But the proportions look fine to me.)