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Written by Allan Wright
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Wednesday, 08 July 2009 20:27 |
Description:
I was modeling this beer after the Austrailian wheat beer RedBack. |
Ingredients:
- 7--3/4 pounds, mix of 66% malted wheat extract and 33% barley
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Procedure:
My primary ferment started in 1 hour and was surprisingly vigorous for 36 hours. It finished in 48 hours. It has been fermenting slowly for 5 days and now has stopped blowing CO2 through the airlock at any noticeable rate (less than 1 bubble every 3--4 minutes) I took a hydrometer reading last night and it read 1.018. This seems high for a F.G. in comparison to my other beers of the same approximate S.G.
The last 1/2 ounce of hops was put in a strainer in a funnel and wort strained through it on its way to the carboy, as described in Papazian. A blow-off tube was used. |
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Written by Mark Peacock
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Wednesday, 08 July 2009 20:26 |
Description:
I twisted the American Wheat Beer style just slightly and came up with a very tasty beer.
The resulting beer has the floral nose that is one of the chief characteristics of the #1968 yeast. Indeed, with the low hopping in a wheat beer, the yeast nose comes through very clearly. I would perhaps add a bit more late-addition hops, but my wife is very happy with the taste -- although she would prefer an increase in the carbonation. The color came out a touch darker than what I had hoped -- more of a dirty straw color -- but compared against a standard pilsener, it's not that much darker.
All in all, the Anglo-American Wheat is a nice summer beer that allows an assertive yeast to show its stuff. |
Ingredients:
- 5 lbs wheat malt
- 1 lb British pale ale malt
- 0.5 oz Cascade whole hops (alpha acid = 5.5%) 60 min
- 0.5 oz Cascade 10 min
- 0.5 oz Cascade steep
- Wyeast #1968 (London ESB)
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Procedure:
Mash Schedule: 30 min protein rest at 125F
90 min mash at 145F
I poured the cooled wort over the Wyeast #1968 London ESB yeast cake from a batch of pale ale and fermented at 60-65F. After 4 days, I racked to the secondary, more for clarity than for any additional attenuation. For bottling, I primed the batch with a scant 2/3c of corn sugar. |
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Written by Dan Morey
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Wednesday, 08 July 2009 20:26 |
Description:
In this recipe, wheat made 27% of total grist. I would note that this beer was fermented warm (77F). The beer was very tart and had hints of cloves in the nose. I have also made an *American Wheat* (about year and a half ago) with wheat making 43% of the grist, fermented with Nottingham dry ale yeast at cooler temperatures (62F). This beer had the very same characteristics, tart with a hint of clove! I still beleive that the yeast plays the greatest role in producing this clove character, but I believe that the wheat plays a large role in this flavor than generally accepted in homebrew circles. One final note, a group of brewer's in my homebrew club did a not so scientific study of the affects of yeast. One yeast, EDME dry, produced a wheaty characteristic (though the beers brewed where not wheat beers).
Ingredients:
- 8 lbs pale 6-row
- 3 lbs wheat
- 1 oz N. Brewer (1 hour)
- 1/2 oz Hallertauer (1 hour)
- 1/2 oz Hallertauer (10 minutes)
- Nottingham Dry Ale Yeast. ????
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