American Wheat Beer Topical Haze: a sessionable American wheat

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

EnglishAndy

Well-Known Member
Joined
Feb 18, 2017
Messages
176
Reaction score
101
Location
London
Recipe Type
All Grain
Yeast
WLP007
Yeast Starter
1 litre
Batch Size (Gallons)
5
Original Gravity
1.043
Final Gravity
1.010
Boiling Time (Minutes)
60
IBU
29
Color
4
Primary Fermentation (# of Days & Temp)
14 days @ 20C
This one came about because I had a lot of wheat that needed using up. I decided to combine that with some Citra and Amarillo to create a sessionable American wheat ale and the results have far exceeded my modest expectations.

This would make a great summer evening brew to accompany some outdoor cooking. Hops take centre stage here. The smooth bitterness of the magnum quickly gives way to intense tropical fruits and mild citrus notes that linger long after the sip has gone. The head is large, white, meringue-like and provides lacing down the glass as the brew is consumed.

Code:
Amt       Name                                    %/IBU
2.82 kg   Wheat Malt                              71.0 %   
0.64 kg   Pilsner Malt (3.5 EBC)                  16.0 %   
0.40 kg   Munich Malt (20.0 EBC)                  10.0 %   
0.12 kg   Cara Gold (pale Caramalt) (14.0 EBC)    3.0 %     
10.00 g   Magnum [11.10 %] - Boil 60.0 min        14.8 IBUs 
20.00 g   Amarillo [9.00 %] - Boil 5.0 min        4.8 IBUs 
20.00 g   Citra [12.00 %] - Boil 5.0 min          5.8 IBUs 
30.00 g   Amarillo [9.00 %] - Boil 1.0 min        1.6 IBUs 
30.00 g   Citra [12.00 %] - Boil 1.0 min          1.9 IBUs 
1.0 pkg   Dry English Ale (White Labs #WLP007)

Mash: 60 minutes @67C
Boil: 60 minutes
Est OG: 1.043
Est FG: 1.010

Water profile
Ca: 70, Mg: 12, Na: 9, SO4: 86, Cl: 92, HCO3: 25

Since this is a very pale ale you'll need to be mindful of your mash pH.

Ferment at 20C for 2 weeks then cold crash for a week. Carb at 20C for 2 weeks and condition for 2 weeks in the cold. For me this resulted in fully carbonated bottles with a slight smear of yeast stuck to the bottom. I carbonated to 2.5 vols which Beersmith thinks is right for the style.

Obligatory picture of the finished brew attached!

pint2.jpg
 
Last edited:
Back
Top