Recipe help - American wheat ale

[RPh_Guy]

Hey everyone,
Creating my first recipe. Been all-grain kits up to this point.
I want a bready wheat ale with no tartness or citrus. Something great by itself and as a solid base for variations (vanilla/bourbon... pumpkin/cinnamon/clove... kettle sour)

1 gallon all-grain

1.79 lbs total grain:
0.9 lbs 2-row (50%)
0.8 lbs wheat (45%)
0.09 lbs vienna (5%)

Magnum or Galena hops for bittering to target IBU of 18. 60 minute boil.
I'm thinking Saaz hops for flavoring. Unsure about the quantity and boil time; this is where I need help understanding what to do.

Yeast: either US-05 or Wyeast 2565 (Kolsch).
I'm just getting the hang of using 05 but the 2565 might create a better flavor? I suppose I could try both.
Could I ferment leave 2565 at around 64-68F for 2 weeks?
Thanks to this forum I learned to warm up the US-05 after about 5 days of fermentation; not sure if this applies to other yeast as well.

Estimated Original Gravity: 1.053 (at 80% efficiency)
Estimated Final Gravity: 1.013
ABV: 5.26%
SRM 3.5

Comments/suggestions welcome. Thanks

 

[Sammy86]

Grain bill looks good...just a thought I use Maris Otter in mine and love the way it comes out in my American Wheat beer.

For a clean bittering hop I would use the Magnum...however you could use a German Noble hop like Hallutauer or Spalter which are both very low IBU hops and could give you that clean flavor you are looking for.

I'm a huge fan of 2565...I use it in my Kölsch recipe but I ferment low 60's and get a nice crisp flavor from it. I would also recommend Wyeast 1010...again ferment low and you won't be disappointed!

Can't really go wrong with whatever you choose it will be beer!

Hope this helps!

 

[RPh_Guy]

Grain bill looks good...just a thought I use Maris Otter in mine and love the way it comes out in my American Wheat beer.

For a clean bittering hop I would use the Magnum...however you could use a German Noble hop like Hallutauer or Spalter which are both very low IBU hops and could give you that clean flavor you are looking for.

I'm a huge fan of 2565...I use it in my Kölsch recipe but I ferment low 60's and get a nice crisp flavor from it. I would also recommend Wyeast 1010...again ferment low and you won't be disappointed!

Thanks, you don't use an aromatic hop, just the bittering?
I love the flavor of English-style beers, which I presume comes from the MO? I will definitely be trying out this grain in future brews. About how much would you suggest for this recipe and would I just reduce the 2-row?
Would around 64-65F x2 weeks be appropriate for the 2565 in your experience?

 

[rhys333]

I might go with Munich in place of the Vienna, and double it to 10%. It'll be subtle, but you'll notice it. I also like to add about 8% rolled oats for a little extra body and silkiness. That's just me though.

Kolsch yeast is awesome in a wheat beer. It can be slightly tart, but just enough to make the wheat pop. I use WY 2565, and the only thing is it can take 4-5 weeks to finish and there's no rushing it. Totally worth it though.

 

[Sammy86]

I love Maris Otter...it is my main base malt for the majority of my brews...the only time I don't use it is when I brew my Kölsch or Pilsner recipe.

For hops I go citrus...Cascade as my bittering and Citra for aroma all late additions.

For my American Wheat recipe I use the following:

42% Maris Otter
42% White Wheat
5% Munich
5% Flaked Wheat

So for me I would keep the base And the Wheat malt as close to 1:1 as possible.

As far as the yeast unfortunately I've never fermented 2565 in the 64-65 range. After looking at the brew journal the highest I've ever let it get is 63 and I couldn't taste a discernible difference. I do however raise the temp to 68 for 2-3 days for a diacetyl rest and then beers have been wonderful. Nice and crisp and gets mistaken for a lager by my non craft drinking family and friends.

 

[hottpeper13]

Just pitched 2565 into my honey kolsch yesterday at 59* in 3 days I'll let it climb to 64* for 3 days and then 68* for 3-4 days. at this point I take off the temp control and let it come to ambient for the remainder of a 3 week primary. You can cold crash for a week and keg or bottle but it will still be a little hazy. The same profile can be used with Nottingham and it clears up much sooner, but wheat beers can be cloudy.

 

[RPh_Guy]

Is 0.2 oz Saaz (per gallon) boiled for 10 minutes a good starting point?

 

[RPh_Guy]

So I brewed this just now:

1-Gallon recipe
0.9 lbs American 2-row (50%)
0.8 lbs White Wheat (44.4%)
0.1 lbs German Vienna (5.6%)

60 minute boil
0.06 oz (1.7g) Magnum (AA 12.4%) x 30 minutes
0.2 oz (5.67g) Czech Saaz (AA 3.4%) x 10 minutes

Wyeast 2565
To be fermented at 65-66F

Target OG 1.050 at 73% brewhouse efficiency
Target FG 1.013 at 75% apparent attenuation
Target IBU 17
Target ABV 4.8

This is my 11th batch of beer and for the first time I hit my target OG dead-on and I think I avoided any scorching. Everything smelled and looked good so I'm pretty happy.