35 replies to this topic

[japh]

So, here's the concept: an easy drinking beer in the Pale Ale / IPA family. Only we're going to use a good percentage of wheat in the recipe. Keep mostly focused on this middle-range beer. We'll use the data from this to form a session beer version, and a barleywine version - suitable for aging and consuming on the board's anniversary.Looking forward to what this board comes up with! Please discuss specialty grain ideas, and anything else related to this recipe. Monday at 2:30-3pm PDT I'll be posting the hop poll.

[CaptRon]

I chose 40%, 1.060, and very little specialty. I think keeping it basic here is a good idea. How about like Aromatic malt?

Edited by badogg, 27 March 2009 - 02:56 PM.

[DuncanDad]

I vote for L60 grain maybe with a little roasted barley.

[cj in j]

My choice isn't in the first question, about how much wheat. I say 60%, with a few character malts and the rest made up of Maris Otter, Vienna or Munich. For character, some medium crystal and aromatic will go great. If you want more character, biscuit or honey malt or special B will all fit the bill -- but special B will add quite a bit of color and make it more amber. Another great character malt is Caramel Wheat, but that will add more color than a medium 40-60 crystal.I'm a little worried about the barleywine version, though. In my experience (both making and drinking), wheat-based beers don't age well. Wheat adds a kind of spicy, even a little sour, flavor to a beer. Over time, as the hops fade, the wheat gets spicier and more sour, and the result is usually not very pleasant. So I'd suggest doing an IPA or pale ale with the wheat, but in the big version, replace most of the wheat with a different base malt, like Maris Otter.

[japh]

I'm a little worried about the barleywine version, though. In my experience (both making and drinking), wheat-based beers don't age well. Wheat adds a kind of spicy, even a little sour, flavor to a beer. Over time, as the hops fade, the wheat gets spicier and more sour, and the result is usually not very pleasant. So I'd suggest doing an IPA or pale ale with the wheat, but in the big version, replace most of the wheat with a different base malt, like Maris Otter.

Thanks, I haven't done much at all with wheat, so that's something to keep in mind when we tune the barleywine version.

[cj in j]

Well, don't just take my word for it about the wheat -- it could just be the way I brew and/or drink. Hopefully others will either confirm or deny.By the way, I'm assuming that the hops are already decided -- given the recent history and the reason this forum was started, I guess it's going to be a single-hop all . . . NUGGET beer, right?

[chuck_d]

Hahaha, I've got Nugget hops on hand too.As for the grains, I use MO, Vienna and Munich all the time. What about using another pale ale malt that's less frequently used, like Golden Promise?

[CaptRon]

My choice isn't in the first question, about how much wheat. I say 60%, with a few character malts and the rest made up of Maris Otter, Vienna or Munich. For character, some medium crystal and aromatic will go great. If you want more character, biscuit or honey malt or special B will all fit the bill -- but special B will add quite a bit of color and make it more amber. Another great character malt is Caramel Wheat, but that will add more color than a medium 40-60 crystal.

Lol, I was reading this thinking that it sounds like a wheat versin of your JPA. Which might not be a bad idea actually.

[japh]

Hahaha, I've got Nugget hops on hand too.As for the grains, I use MO, Vienna and Munich all the time. What about using another pale ale malt that's less frequently used, like Golden Promise?

My thought on base malt, and I may be totally off base here, was that we'd have it be brewer's choice. The base:wheat ratio would be set, but people could use whatever specific base malt they can get their hands on.Hrm, nugget hops

[tjthresh]

30 percent. 1.055. Very little specialty grains.

[CaptRon]

Hrm, nugget hops

I've never used nugget hops before, but my buddy brought me a rhizome that I need to plant for my first try at growing my own hops. Good to see that a couple of you like them.

[MyaCullen]

My thought on base malt, and I may be totally off base here, was that we'd have it be brewer's choice. The base:wheat ratio would be set, but people could use whatever specific base malt they can get their hands on.Hrm, nugget hops

Nugget hops are a good idea ( Ihave a pound of them) so yeah i vote nugget hops at least as a bittering hop

[MyaCullen]

I chose 40%, 1.060, and very little specialty. I think keeping it basic here is a good idea. How about like Aromatic malt?

Sounds good to me Aromatic is leh awesome

[Stout_fan]

OK, a barleywine for the anniversary. But keep a session beer for a year. NAW!Barleywine for aging. I am so seriously with that. British style preferred.Partigyle a session beer for drinkin NOW!Put that in you mash tun and convert it!

[bdutton]

I'm pretty pumped about this new beer.I do only extract with some specialty grains so I'm counting on you guys to come up with the conversions for me.I have plenty of Muntons XL DME on hand. I was planning on brewing something next weekend.

[chuck_d]

I'm pretty pumped about this new beer.I do only extract with some specialty grains so I'm counting on you guys to come up with the conversions for me.I have plenty of Muntons XL DME on hand. I was planning on brewing something next weekend.

It won't be too hard to convert. Using the extra light is the way to do it for most every extract brew, except for when you want to simulate a heavy proportion of wheat in the grist. Since that's the goal here, you'll want to pick up some wheat DME too, which usually comes in a 60:40 wheat:barley ratio.

[japh]

OK, a barleywine for the anniversary. But keep a session beer for a year. NAW!

Sorry if I was unclear. Session for now, barelywine for the anniversary. Brew one, brew 'em all, it's your choice.

[japh]

I'm pretty pumped about this new beer.I do only extract with some specialty grains so I'm counting on you guys to come up with the conversions for me.I have plenty of Muntons XL DME on hand. I was planning on brewing something next weekend.

Hey, I'm where you're at to, so I'm going to make sure it looks good to me from that point of view.

[rockon]

I voted 40%, 1.065, and very little.I like CJ's suggestion on the specialty grains, though. Also, for whatever hops we decide on, I think we should come up with a couple alternatives. At least for me, it still isn't easy to find whatever hop I want at all times.

[onthekeg]

all nugget hops eh?? Curses, I just finished the nugget hops from my plant last year... I won't buy any either because I will have at least that much or more this summer. I had 2 five gallon pails worth that I went through! I am for 30% wheat or so to minimize the sparge issues some may have. 1.055 is a good gravity, maybe a little high for a session beer. I use hard red spring wheat unmalted for my wheat beers. I would go for something like 30% wheat, 60% base malt and 10% specialty grains or none at all.What yeast are we planning on using? What yeast are we planning on using? I have S-04, and Nottingham on hand, as well as 2450 and s-05.