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.
Mash Schedule: 30 min protein rest at 125F
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.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …