12 replies to this topic

[Brian72]

I checked in the recipe sub forum and didnt see anything. Does anyone have anything for a simple American Wheat?

[matt6150]

This is what I generally do and make a ton of it. Good stuff6# Wheat Malt4# Pilsener1# Munich Malt1oz. Willamette for 60 min.Mash at 153 for 60min.Pitch with Wyeast 1010 ar WL WLP320

[Cam]

I brew an american wheat but it doesn't fall within the style guideline (shocker!!). I really like the recipe and I've gotten a lot of great feedback for the beer. IT's a simple beer of 60% pilsner malt, 40% wheat malt to get an OG of 1.051, then throw in 2 ounces of summit hops with 10 minutes left in your boil and I prefer the Wyeast 1010 yeast. You could probably get away with Brewtek CL-50 if you don't want the beer a little cloudy. The summit hops give the brew a great tangerine flavor and I've had a lot of BMC drinkers really like the brew. Oh, I keep my mash temperature low (145-148) to make the beer pretty dry.

[djinkc]

I'm usually 50% Am 2-row, 50% malted white wheat (red sometimes)a pound of cara something (vienne, pils, wheat) sometimes (11.5 gal batch though)Hop to 45+ IBUs, sometime German Noble, sometimes Am C-Hops with plenty of late additions. OG around 1.055+Lately, I subbed Pils just to see the difference. Out of style for gravity and IBUs. It's been a house beer for several years. And almost always Wyeast 1010.

[MyaCullen]

I'm usually 50% Am 2-row, 50% malted white wheat (red sometimes)a pound of cara something (vienne, pils, wheat) sometimes (11.5 gal batch though)Hop to 45+ IBUs, sometime German Noble, sometimes Am C-Hops with plenty of late additions. OG around 1.055+Lately, I subbed Pils just to see the difference. Out of style for gravity and IBUs. It's been a house beer for several years. And almost always Wyeast 1010.

this is also my preferred method to do an American Wheat, , basically I make a Wheat Pale Ale. I actually like the Gambrinus Wheat Malt, I believe it's Red wheat, funny thing, most of the time if these sit in the fridge for a few weeks, they drop crystal clear.I usually use us-05 dry on it but have been known to use the dreaded s-23 dry lager yeast.

[BrewerGeorge]

Mine's a bit out of style because I like to use Amarillo and sometimes coriander.Easy Wheat AleA ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 6.00 Wort Size (Gal): 6.00Total Grain (Lbs): 10.25Anticipated OG: 1.047 Plato: 11.67Anticipated SRM: 4.1Anticipated IBU: 20.4Brewhouse Efficiency: 75 %Wort Boil Time: 45 MinutesGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 48.8 5.00 lbs. Wheat Malt America 1.038 2 39.0 4.00 lbs. House Pale (2-row) America 1.037 2 9.8 1.00 lbs. Weyermann Munich I Germany 1.038 8Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.00 oz. Crystal Whole 3.25 9.7 45 min. 1.00 oz. Amarillo Gold Whole 9.00 10.6 10 min.Yeast-----In order of preference1) WYeast 1010 American Wheat2) Danstar Nottingham3) Fermentis S-05Extras-----0.5 - 1.0 oz of ground coriander at flameoutorfruit in secondaryI usually also mash this for only 45 minutes and boil for only 45 minutes.

[orudis]

I am not normally a big wheat beer drinker. But I have been requested to make something similar to Shiner Honey Wheat beer (now defunct, I think). I am thinking of just taking one of these recipes and adding 30% honey, perhaps scaling back the base malts. Any comments/suggesstions on this plan of action? Thanks in advance!

[Sidney Porter]

american 60% american 2 row, 40% wheat OG 1.044-1.050. 18-30 ibus depending on the mood = split between 60 and 30 min additions. Hop choice... normally one of noble family, or willamette. I would mash 152ish and 1056, 001, 05.for the shimer I would add 3-5% honey malt (replacing the american 2 row)

[ncbeerbrewer]

I want to offer one more suggestion about your request to add some honey. I would brew the beer as you like or as Sidney suggests. Leave out the honey malt but if you keg add some honey to the keg when you start your carbonation. I added 6oz of Honey to a Brown Ale about 3 weeks ago. I chilled the beer down to serving temp, 38 degrees heated up about a cup and a half of water boiled for 10 mins chilled and once down to 140 added in the 6oz of honey. Just dump that into the beer right before you carb up and you should be golden. I did this and it made a perfect balance of honey and a great brown ale flavor to go along. I think that trick would work well for a wheat beer as well. Drinking some now as well. Just another option.Mike

[Yeasty Boy]

Here's mine:Ingredients Amount Item Type % or IBU 4 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 49.28 % 2 lbs 8.0 oz Pilsen (Dingemans) (1.6 SRM) Grain 28.99 % 1 lbs Munich (Dingemans) (5.5 SRM) Grain 11.59 % 8.0 oz Wheat, Flaked (1.6 SRM) Grain 5.80 % 6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.35 % Mash at 150 for 6060m boil0.50 oz Magnum [14.00 %] (30 min) Hops 16.0 IBU 0.75 oz Mt. Hood [6.00 %] (5 min) Hops 3.4 IBU Choose one:1 Pkgs Bell's (LP Bank #LPB BEL) Yeast-Ale 1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale Bell's primary at 68° and serve in three weeks, DA at 62° and serve in four weeks. The Bell's will drop bright if you like, the DA not for many cold weeks.

[orudis]

american 60% american 2 row, 40% wheat OG 1.044-1.050. 18-30 ibus depending on the mood = split between 60 and 30 min additions. Hop choice... normally one of noble family, or willamette. I would mash 152ish and 1056, 001, 05.for the shimer I would add 3-5% honey malt (replacing the american 2 row)

Would that much honey malt really give any honey flavor? I've never used it. I do have several pounds of honey on hand, so I am inclined to go that way. Adding it to the keg might work too, might need to try adding a touch of honey to a beer int he glass to see how I like it.

[ncbeerbrewer]

Well I threw in some honey malt into my brown ale. I could not detect anything from it. Adding honey to the glass, sure you can do that but its pretty strong too being added in at that time. I really do like the addition at the keg. I wanted to comment as I tried to figure out how I wanted to do this too over like 2-3 weeks so I tried a few methods. Good Luck.

[Yeasty Boy]

I've primed with honey a couple of times; worked great. I don't remember the math, but I think it was 6oz honey - whatever gives you about 2.5 - 3 points of gravity.