Hey guys n gals
I was in Australia recently in one of the southern states and I visited a small rural microbrewery and bought a range of their beers to sample at home including their wheat ale.
I personally am not a fan of the style (reminds me of the hot alcohol flavors you get when you ferment too warm) but the wife loves it so I bought a 6pack. When i got home and chilled them down, I opened a bottle and gave it to the missus. After a few, she made a comment that one of the bottles didnt taste the same as the others.
After tasting it, i did find that there was something wrong, but it wasnt that the beer was off, it was different.
What I tasted was a malt bill that sort of tasted like Pilsner and wheat where the wheat was actually an accent (sort of what C40/60 is to PA and IPA) rather than heavy and sweet. It was dry and refreshing and fitted perfectly with the 40C degree day.
So it got me to thinking about brewing a wheat that I would like to drink. and the possible grist to begin with. Also, as im a complete junior when it comes to styles when it comes to wheats so whether what im trying to explain is a wit, weizen, weissbeir, american wheat etc etc i wouldnt know but i was hoping someone could point me in the direction of a recipe or style that would give me a starting point for the grist, rather than making up the recipe from scratch and create something muddled.
If I was to guess what the grist would approximate, it would be something along the lines of this
65% 2 Row Pale Malt or Pilsner malt
15-20% malted wheat (just enough to identify that it is wheat)
One other specialty - perhaps C10?? (not oats... need something with a clean malt profile and not too much sweetness)
Approx 1050-55
Cascade Centennial Chinook hop bill for about <30IBU
WLP001/1056 or american aleII (attenuates well w a clean flavor profile) fermented at a colder temp
I think the only thing I could equate it to would be if you took SNPA and blended it 75-85%SNPA and 25-15%Erdinger it might be close.
Any ideas or directions you guys could point me to?
When i looked at the labels I realized that the beer had a darker label on it that the other 5 and so I summized that it mustve been from a different batch.
I was in Australia recently in one of the southern states and I visited a small rural microbrewery and bought a range of their beers to sample at home including their wheat ale.
I personally am not a fan of the style (reminds me of the hot alcohol flavors you get when you ferment too warm) but the wife loves it so I bought a 6pack. When i got home and chilled them down, I opened a bottle and gave it to the missus. After a few, she made a comment that one of the bottles didnt taste the same as the others.
After tasting it, i did find that there was something wrong, but it wasnt that the beer was off, it was different.
What I tasted was a malt bill that sort of tasted like Pilsner and wheat where the wheat was actually an accent (sort of what C40/60 is to PA and IPA) rather than heavy and sweet. It was dry and refreshing and fitted perfectly with the 40C degree day.
So it got me to thinking about brewing a wheat that I would like to drink. and the possible grist to begin with. Also, as im a complete junior when it comes to styles when it comes to wheats so whether what im trying to explain is a wit, weizen, weissbeir, american wheat etc etc i wouldnt know but i was hoping someone could point me in the direction of a recipe or style that would give me a starting point for the grist, rather than making up the recipe from scratch and create something muddled.
If I was to guess what the grist would approximate, it would be something along the lines of this
65% 2 Row Pale Malt or Pilsner malt
15-20% malted wheat (just enough to identify that it is wheat)
One other specialty - perhaps C10?? (not oats... need something with a clean malt profile and not too much sweetness)
Approx 1050-55
Cascade Centennial Chinook hop bill for about <30IBU
WLP001/1056 or american aleII (attenuates well w a clean flavor profile) fermented at a colder temp
I think the only thing I could equate it to would be if you took SNPA and blended it 75-85%SNPA and 25-15%Erdinger it might be close.
Any ideas or directions you guys could point me to?
When i looked at the labels I realized that the beer had a darker label on it that the other 5 and so I summized that it mustve been from a different batch.
