Wheat in IPAs

[slym2none]

So, someone was saying they always add some wheat to their IPAs as it seems to make the hops really pop (sorry I can't remember who exactly it was). Anyway, I am wondering, does it matter if it's regular wheat malt, or flaked wheat?

TIA!

 

[TheMadKing]

So, someone was saying they always add some wheat to their IPAs as it seems to make the hops really pop (sorry I can't remember who exactly it was). Anyway, I am wondering, does it matter if it's regular wheat malt, or flaked wheat?

TIA!

I usually add about 5% white wheat malt to my IPAs for head retention and it seems to make the malt character a little more "crisp" which really compliments a snappy hop bill.

It does make your beer cloudy though, so if you like clear IPA's don't add wheat.

 

[z-bob]

What about crystal wheat?

 

[slym2none]

Like Carawheat? Good question!

 

[radwizard]

I use Flaked Wheat in IPA's at 10%. I know some people are using around 20%. For doubles I usually have around 15%.
I am working on a CDA right now with Flaked Wheat and a little Chocolate Wheat. I just started using Flaked, though and haven't really tried any other forms. I think I saw someone using flaked on a recipe and just followed that. I have been happy with the results with it, and it really does seem to help create that juicy hop flavor that everyone is after.

Using wheat seems to be the solution for no-crystal movement, although personally I still use around 2% crystal in IPA's ----

 

[TheBigLebrewsk1]

Tonsmeire's hoppy recipes have a substantial amount of wheat in them.

http://www.themadfermentationist.com/p/recipes-for-beer.html?m=1

 

[JawZziff]

I found an article on here that I'm having trouble locating that called for 20% wheat malt and a good helping of corn sugar in the boil. I just bottled it and it could be great but I'm realizing I have water issues. tasted like a swimming pool.

 

[Aristotelian]

Lagunitas "Little Sumpin" beers have a lot of wheat and those are some of my favorite IPA's. Can You Brew It did a podcast on it. Here is the recipe. Wheat malt, torrified wheat, and even home toasted wheat malt (not crystal).

https://www.homebrewtalk.com/showthread.php?t=218399

 

[JawZziff]

here's the article I was talking about;
https://www.homebrewtalk.com/not-your-fathers-ipa-brewing-ipas.html

 

[m00ps]

So, someone was saying they always add some wheat to their IPAs as it seems to make the hops really pop (sorry I can't remember who exactly it was). Anyway, I am wondering, does it matter if it's regular wheat malt, or flaked wheat?

TIA!

Why not both?

I'll use a good amount of flaked wheat to help the body for stuff like double IPAs usually. But either one seems to help round out the bitterness a bit and gives it that slight "wheaty" finish which I find works well to notice the fruitier flavors of hops

 

[user 198378]

nuf said

http://moderntimesbeer.com/beer/year-round

 

[slym2none]

If you say so, fella...

*whistles innocently*

 

[hobomoto]

nuf said

http://moderntimesbeer.com/beer/year-round

Yep. Exactly how I got turned on to wheat in ipas... fricken love thier beers. Helps that they are just down the street too.

 

[Rickybobby17b]

I just brewed a wheat ipa that came out amazing. 8 lbs 2 row, 2 lbs Munich malt, 4.25 lbs wheat malt And I used cascade and centennial for the hops and it has been pretty popular with my friends who've tried it and I love it

 

[Queequeg]

I have used 3% of torrified in an IPA before and the head retention and promotion was excellent. Significantly better than wheat malt, less oily and less sweet

 

[slym2none]

Well, I got my IPA recipe earlier today, 7 pounds grain total, 1/2 pound is wheat (7%).

I think it'll be OK. The rest is dark Munich (7%) and Rahr two-row (86%).

 

[hobomoto]

Probably a little late to help but I just remembered this recipe which has 20% wheat and its a pretty epic ipa. Recipe straight from the horses mouth too!

http://meekbrewingco.blogspot.com/2014/05/brewing-societe-brewing-pupil-clone.html?m=1

 

[GuldTuborg]

I've used as much as 50% wheat malt in an IPA. I rather liked it, and plan to rebrew with a very similar maltbill. I like that I can mash for high attenuation yet still keep a good body and low sweetness. The wheatiness tends to play well with citrusy hops, as well.

 

[Calichusetts]

I'm for both...9% white wheat, 4% flaked. Great head/lacing, additional background ctirus pop. My last few IPAs/DIPAs have just been out of this world good.

 

[brick_haus]

Hmmm. Never heard of using wheat in an IPA. Guess I need to get out of my cave more. My IPAs have good (won some awards) body and hop character already, but I do use a little crystal, including Carapils.
I'll give it a try!

 

[slym2none]

I can only say so far, it smells amazing!

 

[user 198378]

Probably a little late to help but I just remembered this recipe which has 20% wheat and its a pretty epic ipa. Recipe straight from the horses mouth too!

http://meekbrewingco.blogspot.com/2014/05/brewing-societe-brewing-pupil-clone.html?m=1

Thanks for this Hobomoto! Pupil is def a goodie. I guess the takeaway from this is that a lot of San Diego breweries are using Wheat in their grain bills.

I actually plan to brew my own IPA construct including wheat now. Citra/Amarillo mmmmmmmmmmm