Hey guys and gals. I am just about all set to get my starter going for my first crack at an American wheat beer. It's a 5 gallon batch and I will probably infuse half of it with raspberry during secondary. I will post my recipe here and while I welcome any possible critiques or twists on the recipe, what I'm looking for most is a little insight on the must dos and must not dos as far as techniques employed for an American wheat.
I've read conflicting theories on protein rests etc. my main goal for this beer is other than quality taste is to get that genuine mouthfeel you get in the great wheat beers. I'm concerned because the common theme I've found in my beers while the flavor and aroma will be good to very good the ones that call for a creamier or thicker mouthfeel are too thin.
Any insight you may have or that you personally use to craft a great wheat beer would be awesome.
Thanks in advance
Dave
Here's the recipe:
All grain. Batch size 5.5 gallons OG 1.047 IBUs 18
Wheat malt (us) 5.25 #
2-row (us) 3.5 #
Munich malt .75 #
Rice hulls .5 #
Willamette 1 oz @ 60
Wyeast 1010 American wheat ale
Raspberry extract purée in secondary 1.5 lbs
I've read conflicting theories on protein rests etc. my main goal for this beer is other than quality taste is to get that genuine mouthfeel you get in the great wheat beers. I'm concerned because the common theme I've found in my beers while the flavor and aroma will be good to very good the ones that call for a creamier or thicker mouthfeel are too thin.
Any insight you may have or that you personally use to craft a great wheat beer would be awesome.
Thanks in advance
Dave
Here's the recipe:
All grain. Batch size 5.5 gallons OG 1.047 IBUs 18
Wheat malt (us) 5.25 #
2-row (us) 3.5 #
Munich malt .75 #
Rice hulls .5 #
Willamette 1 oz @ 60
Wyeast 1010 American wheat ale
Raspberry extract purée in secondary 1.5 lbs