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Bryan's Good 'ol Boy American Wheat
American Wheat or Rye Beer • Partial Mash • 5 gal
General American Wheat. Saaz for Spice and Perle for Nose. Flaked Wheat for Body
July 19, 2007 pm 01:46pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 5 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.5 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.5 oz
Perle - 8.2 AA% pellets; boiled 7 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
Wyeast 1010 American Wheat™
Wyeast 1010 American Wheat™
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Notes
Step grains at 152F for 60 minutes. Boil 60 minutes. Ferment at 67F. Formulated and brewed by Wheatmaster Bryan.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.013 | |
| Color: | 11.8 SRM | 3 - 6 | |
| Alcohol: | 6.9% ABV | 4% - 5.5% | |
| Bitterness: | 39.1 IBU | 15 - 30 | |
Discussion
Better than the Tuna
2007-08-05 10:17pm
After 1 day of bottling the beer is carbonated and ready to go, no secondary ferment on this one and I sucked up a healthy ammount of yeast when moving from the primary to my bottleing bucket. As usual the hopps are a bit wierd and need to be given time to mellow. It has great body but not much wheat flavor which will hopefully mature with time. Would add more Perle next time to finish as the beer has little apparent hop nose to it. The yeast adds a nice traditional wheat beer flavor to it without it being overwelming. I'd say about 80% 1056 and 10% 3068 and 10% other, tart and crisp. At this point next time I would drop the Munich to 1 Lb and the White Wheat to 3 Lb. Color is exactly how BeerTools predicted. B
Just a question from a Noob
2007-08-06 10:12am
I thought it was a bad idea to use more than one yeast strain. Is this true or not?
Matt^^
2007-08-06 10:31am
No, I just used the Wyeast 1010. I was using the percentages to describe the flavor of the 1010 yeast. Traditional wheat yeast, IMO, can be too overwhelming and completely dominate the beer. The 1010 has some small character of the 3068 yeast but it mostly resembles 1056.
After a week
2007-08-10 11:36pm
The beer is now fully carbonated and ready to go. The beer has a very apparent yeast nose which is very different and interesting. Bittering is perfect and spicy like planned. Still not much wheat taste to it but still very enjoyable. Has a good sweet edge on it which I would attribute to the Munich. The Perle is still hard to notice but you can just tell it is there. Majoy body on this one. Next time I would probably just use 1056
?
2007-08-12 12:57am
Do I know you?
uh
2007-08-12 7:40pm
That's kind of vague. I'm kind of a loser so probably not. It gives your name when you comment on a recipie to the owner of the account, if that is what you are asking about.
Sorry
2007-08-13 9:36am
now I get it.
Had a few Last Night
2007-08-17 11:23pm
I had several of these last night and had some major differences as to how they were served. 1st-Chilled and pored in a Wheat/Pilsner type tall glass and it tastes how it has been noted in the above posts. 2nd-Was chilled and drank directly from the bottle. This was intersting because the Perle hop nose was MUCH more apparent than from the glass. It was much more enjoyable. Though not much change from the grain point of view. 3rd- Was room temp from bottle. Which just tasted like rich warm beer that was over carbonated. -Duc
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