Wheat recipe questions ...

[lyacovett]

Hey.
I am looking at doing a wheat beer for the spring. I have a good amount of grain on hand, but am unsure as what to use for a wheat ale. I am going more for the American style, but have now American pale malt, just MO. I would like to do this with only having to buy a few pound of wheat malt.

The malt I have on hand I have MO, various crystals, vienna, light munich, and victory. I am unsure what to use in a wheat recipe. I also have a few pounds of cascade, centennial and columbus. I was playing around, and this is what I came up with ... I am just not sure if it will be any good:

I am open to any suggestions based on what I have on hand ....


American Wheat

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.50
Anticipated OG: 1.049 Plato: 13.07
Anticipated SRM: 6.1
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
21.1 2.00 lbs. Munich Malt(light) America 1.033 10
26.3 2.50 lbs. Vienna Malt America 1.035 4
47.4 4.50 lbs. Wheat Malt America 1.038 2


Hops

Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------
0.25 oz. Centennial Pellet 10.50 12.7 60 min.
0.25 oz. Cascade Pellet 5.75 7.0 60 min.
0.25 oz. Cascade Pellet 5.75 3.6 30 min.
0.25 oz. Centennial Pellet 10.50 6.5 30 min.


Yeast
-----
Thinking White Labs American Wheat

 

[Suthrncomfrt1884]

I like the use of Vienna and Munich, but if you're going to an American Wheat, you should probably drop those. Stick with the Maris Otter as your base malt. It's still 2-row...just better quality. Looks good though.

 

[Rubberband]

I like the use of Vienna and Munich, but if you're going to an American Wheat, you should probably drop those. Stick with the Maris Otter as your base malt. It's still 2-row...just better quality. Looks good though.

I might leave in one or the other but definitely go with some MO and a light body mash. I like Munich but I also prefer Bavarian Hefe.

I might throw in a 1/2 lb of rice hulls if you have them. I have never had a stuck sparge but I have had some pretty slow sparge for wheat beers with wheat making up 60% or better of the grain bill. Just my $.02

 

[Suthrncomfrt1884]

+1 on the rice hulls.

 

[passedpawn]

That's a malty wheat beer. Me, I'd take out the munich and the vienna and replace both with the MO. I have to admit I am a big fan of Bav Hefe's so I lean that way with recipes.

 

[lyacovett]

OK, I will just go with the MO. I wasn't sure how well that would work out in a wheat, but I'll give it a shot.

 

[Pappers_]

http://www.singingboysbrewing.com/WPA-Wheat-Pale-Ale.html

Here's a "wheat pale ale" with Munich malt and I really enjoy it. I haven't added it to the hbt recipe database because I've only made it once - it's kind of a cross between an American wheat and a pale ale - very tasty!

Jim

 

[riverfrontbrewer]

My american wheat beer is 40% 2 row/40% wheat/20% rye.

With this recipe I always add about 50% of my 2 row to the mash tun first, then the rest of the grains. I started doing this becuase I had no access to rice hulls once, so I was trying to figure a way to avoid a stuck mash. A slower than normal runoff helps as well.