Wheat beers

[tgodsill]

Here is my take on what you said you would like to be the outcome. I would definitely recommend a southern German style wheat beer as opposed to an American version. The German being much more yeasty and full-bodied. This is very subjective so if you disagree just stop reading. You also mentioned a citrus and lemon character you would like to come out in the finished product. Instead of trying to get this from hops why not just add a lemon wedge or a splash of some good lemonade?? I like to mix 1/3 Simply Lemonade with my hefeweizen for a radler. This is especially refreshing in the summer month of June when you said you were going to serve this. I'm referencing an amazing article at the end of this rant. It is for all-grain versions of German hefeweizens, but there is software out there that will convert to extract. Best of luck!
https://www.beeradvocate.com/community/threads/hefe-weissbier-bavarian-style.561388/

 

[JimRausch]

Look on the forum for the multi-page thread on 'Bluemoon clone' featuring Nilo and Wayne (don't remember who started it, but those two guys have contributed the most) Simple recipe- 50% pale ale malt, 40% Wheat, 10% oats, 15-20IBUs, coriander and orange peel, clean American yeast. I switch out 1 lb of the 2-row for Vienna just to add a little complexity and color. Lends itself well to various fruit additions, as you can see by my signature.

 

[Ronald C Gregory]

Here is my take on what you said you would like to be the outcome. I would definitely recommend a southern German style wheat beer as opposed to an American version. The German being much more yeasty and full-bodied. This is very subjective so if you disagree just stop reading. You also mentioned a citrus and lemon character you would like to come out in the finished product. Instead of trying to get this from hops why not just add a lemon wedge or a splash of some good lemonade?? I like to mix 1/3 Simply Lemonade with my hefeweizen for a radler. This is especially refreshing in the summer month of June when you said you were going to serve this. I'm referencing an amazing article at the end of this rant. It is for all-grain versions of German hefeweizens, but there is software out there that will convert to extract. Best of luck!
https://www.beeradvocate.com/community/threads/hefe-weissbier-bavarian-style.561388/

I will look into that article later. I thought about adding in lemon and orange juice or even concentrate but wasn't sold on having that much of a fruit flavor to this specific beer. I may end up putting the wedges in as I'll be zesting the fruit myself since my wife has what I need in the kitchen to do so.
Thanks for the response. And I mostly going with an American wheat because most of my family isn't the craft beer crowd and I know they enjoy that style of beer.

 

[Ronald C Gregory]

Look on the forum for the multi-page thread on 'Bluemoon clone' featuring Nilo and Wayne (don't remember who started it, but those two guys have contributed the most) Simple recipe- 50% pale ale malt, 40% Wheat, 10% oats, 15-20IBUs, coriander and orange peel, clean American yeast. I switch out 1 lb of the 2-row for Vienna just to add a little complexity and color. Lends itself well to various fruit additions, as you can see by my signature.

Will do thanks for the tip

 

[jimmyjusa]

Update on my current wheat batch, nice and smooth. The mouthfeel isn't too thin to me even finishing at 1.004 or so. Hops are definitely mild tasting and not overwhelming. If i repeat the batch i would either add more at flameout or maybe dry hop, alternatively maybe a different hop along with the calypso to add more complexity would be good. Some sips i could taste caramel but I'll have to really sit with one to truly assess, to bad my better half enjoys them so much she gets all of them and I'm trying to drink up my last batch that was my least favorite so far.

 

[Ronald C Gregory]

Update on my current wheat batch, nice and smooth. The mouthfeel isn't too thin to me even finishing at 1.004 or so. Hops are definitely mild tasting and not overwhelming. If i repeat the batch i would either add more at flameout or maybe dry hop, alternatively maybe a different hop along with the calypso to add more complexity would be good. Some sips i could taste caramel but I'll have to really sit with one to truly assess, to bad my better half enjoys them so much she gets all of them and I'm trying to drink up my last batch that was my least favorite so far.

Thanks for the heads up. I'm brewing a 2 gallon wheat batch on the 17th of November. Will post the exact recipe when I brew it, as I'm tossing around a few hop choices after talking to the guys at my LHBS. Also need to remember to borrow my mother-in-laws thing for zesting the fruit. Going to add the zest of an orange and lemon during the boil. Seeing as I always have them in the house fresh as we can get I dont see the point in buying the zest from the shop

 

[Ronald C Gregory]

After some advice from a brewing friend I put off my first recipe a little longer. Just made this wheat beer today
2lbs wheat extract
1lbs light extract
0.4 oz crystal hops (60 min)
0.4 oz citra hops (15 min)
0.5 oz lemon drop hops at flame out.
Cara 10l 0.5lbs
Honey malt 0.5lbs steeped for 20 minutes
Us-05 dry yeast
For a 3 gallon batch