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What does "American Wheat" mean to you?


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#21 Mando

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Posted 13 April 2019 - 06:42 AM

That's totally my thought when I think American wheat. I'm thinking SN wheat, not gumball head. Hops a great, but should be SUPER restrained.

 

And I forgot you were doing the low O2 thing too. I remember you said your color took a hit from it. Hope it turns out well!

 

back in the day I used to be able to get cheap pitchers of widmer american wheat at a local tavern along with some pretty decent buffalo wings.  some very fond memories of what was probably just an "ok" beer :D


Edited by Zsasz, 13 April 2019 - 06:42 AM.

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#22 ER Pemberton

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Posted 14 April 2019 - 08:00 AM

Pretty good article HERE on American Wheat. Reading that, I might have to look closer since he does not suggest British Pale Ale malt or any specialty malts. I might have to use more of this Briess Pilsen than I originally thought but hey, the sack was $29 and that's what it's there for. I might retool the recipe a bit.  I do have some Best Malz pils as well so maybe just 30% Best Malz, 30% Briess Pilsen, 40% Wheat and then 24-25 IBUs of Loral, 1056 and be done.  My guess is that it will be VERY pale but maybe that's just how it goes.



#23 ER Pemberton

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Posted 16 April 2019 - 01:09 PM

I retooled the recipe.  I did leave in some Golden Promise because I wanted the beer to have some amount of gold color.  I really don't want it looking like Busch Light.  It's very restrained in all ways but envision it in hot sun while working in the yard, maybe being chugged under an umbrella after you get out of the pool, etc.

 

American-Wheat-2.jpg



#24 jayb151

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Posted 23 April 2019 - 10:37 AM

I approve of this recipe.  :D

 

Looks really good Ken!


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#25 ER Pemberton

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Posted 23 April 2019 - 10:53 AM

I approve of this recipe.  :D

 

Looks really good Ken!

I haven't been able to make it yet but it looks like it will happen over the weekend.  Cheers JB.  



#26 Mando

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Posted 25 April 2019 - 03:30 PM

does american wheat usually have zero crystal malt?  I kind of imagined it had a little bit.


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#27 HVB

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Posted 25 April 2019 - 05:25 PM

does american wheat usually have zero crystal malt? I kind of imagined it had a little bit.


I picture some low lovibond crystal (sub 20) in there.
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#28 ER Pemberton

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Posted 27 April 2019 - 08:01 AM

I originally had some CaraVienne (CaraRuby) in there but a few recipes I saw mentioned that crystal should avoided so I took it out and I'm not really worried about that part of it.  I am filtering water and weighing our grains today for a brewday tomorrow.  50° and sunny so should be a decent day to brew.  I was talking with my 1056 last night and he said, "Got anything to eat?".  :P



#29 miccullen

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Posted 27 April 2019 - 12:59 PM

I picture some low lovibond crystal (sub 20) in there.

a little 10-20 is nice, I used to regularly make variations of summer ales like that

 

my favorite was 5 lbs of GW pale malt, 3 lbs of Wheat Malt, 1/4 lbs of 10L, and a 1/4 lbs of Honey Malt

 

Magnum to bitter and Citra to finish, about 25-30 IBUs

 

mash 150°F 

 

US-05 or similar yeast


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#30 HVB

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Posted 27 April 2019 - 03:35 PM

a little 10-20 is nice, I used to regularly make variations of summer ales like that

my favorite was 5 lbs of GW pale malt, 3 lbs of Wheat Malt, 1/4 lbs of 10L, and a 1/4 lbs of Honey Malt

Magnum to bitter and Citra to finish, about 25-30 IBUs

mash 150°F

US-05 or similar yeast


My house wheat is very similar to that. I have not tried the honey malt but will give it a shot next time.
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#31 djinkc

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Posted 27 April 2019 - 03:52 PM

My friend up the street doesn't hardly brew any more.  He gave me some vacpacked hops out of his freezer a couple weeks ago.  My next wheat beer will be a NZ wheat.  I have a lot of Nelson Sauvin hops.  They play well in a mix of 2-row and malted wheat IMO.


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#32 miccullen

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Posted 27 April 2019 - 06:13 PM

My house wheat is very similar to that. I have not tried the honey malt but will give it a shot next time.

go easy 1/4 lbs is just enough


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#33 ER Pemberton

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Posted 28 April 2019 - 11:54 AM

Very smooth brewday and everything is put away.  I got 5.25 gallons of very clear, very pale wort into the fermenter.  I'll snap a pic when the beer is ready to sample.  



#34 ER Pemberton

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Posted 01 May 2019 - 09:32 AM

So.  The yeast was pitched around 1:30pm Sunday.  I transferred this beer to the keg last night after about 30 hours of fermentation.  The gravity was around 1.015.  That's very quick but this 1056 has been very active and clean and I've been pitching a good-sized slug of it every time.  This is run #5 of this particular blob of 1056.  

 

Also, I have to comment on this again... my wort is sooooooo much lighter in color with these low-oxygen processes in place.  This beer is going to be really pale.  Check out the American Lager I posted in the picture thread.  All of this tells me that I may need to add some darker grains to some of these pale beers to keep them from looking like Busch Light.  Miller Lite looks dark compared to some of the beers I've been making.  The Czech Pilsner I made had 20% Munich 2 in it so that beer has had a nice deep color to it.  Looks like I need more Munich 2 or maybe I need to start picking up something like C20 which I have never really used in my brewing.  




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