Wheat+Pils DME recipe.

[danweasel]

So, here is what I am going to put in the pot today:

3LBs Wheat DME and 3Lbs of Pilsen DME. and steep 1/2 Lb Crystal 40L

I am going to use Cascade hops and maybe some N. Brewer to hop to the low end of the APA style.

This is supposed to be a summer brew.

Now, I searched and couldn't find any recipies that combined these 2 types of DME but I know it's been done. What can I expect? Or maybe, Does this idea suck?

I'd love a bit of feedback... Thanks,

Dan

 

[wyzazz]

Looks like a Hoppy American Wheat to me.

P.S. There is a Recipe/Ingredient Section for this kind of stuff.

 

[danweasel]

Oh, right on! I have no idea how this got into equipment. I was aiming for the recipe section. I love computers.

If some one with the power to do so happens to catch this could you move it to the right place?


************BREAK***************

I was under the impression that American Wheat was about a 50/50 wheat and malt mix. Since Wheat DME is a 50/50 mix (right?) in the bag wouldn't I have a 25% wheat mix? Because I really don't wanna make a "wheat" beer, just a "summery" brew.

 

[wyzazz]

Depends on the manufacturer, it could be a 50/50mix or something else. Either way it will be a good beer right? And it will be nice and light.

 

[PT Ray]

Little confused where you're going but not biggy.

If you're looking for an American wheat all you need is 6 lbs of something like Briess wheat extract. Most if not all wheat extracts have up to 50% barley in them.

Using 3 lbs wheat DME and 3 lbs Pilsner DME will yield around 25% wheat. Also, Pilsner is traditionally not something in an American wheat. However I am seeing Pils malt used more in more in domestic style ales so to each their own.

 

[danweasel]

I am hoping for a wheaty (not a real word) pale ale/summer ale.

I am hoping the 25% wheat will make it light and summerish (Once again, not real) I am hoping with Cascade because I am looking for the citrus taste that should go with the wheat I hope. Also I am hoping the wheat will help with head/head retention which is a problem area with my brews and I am trying to steer away from carapils.

I was also thinking of replacing 10oz of my pils DME with good ol' sugar. I am trying to get a drier taste because all my beers come out sweeter than I would like.

Thanks for the feedback so far, I still need this moved if possible to RECIPIES, thanks.

 

[beerthirty]

Since you are using DME, its hard to understand why they are coming out sweet. What yeast and ferment temps are you using? Switching to a more atenutive yeast might help as well as raising the temp toward the end of the ferment. Just tossing some stuff out since there wasn't a lot of info given.

 

[danweasel]

Well temp control is just now improving. I finally started fermenting in a water jacket to try to keep the temps more stable. But they were all in the 65-70 degree range. However there were way too many fluctuations. Such as 59 or 77 at times. I have my fermentors in a big bucket full of 65-68 degree water now. In short that could have been the problem. For yeast I have been using nottingham which has a high attenuation I hear.

I am so new to this as you can see so I really appreciate the help. So, no sugar eh? I am definitely not going to argue with that. It was just something I heard somwhere.

 

[wyzazz]

Sugar typically dries your beer out and thins it out as well. It can also lend a cidery taste to the final product, unless you're making a really big beer and you want to thin out that big malt backbone, I'd stay away from it.

 

[danweasel]

Thanks for that. I am convinced. It didn't seem like the best idea from the start.