American wheat beers are not aggressively hopped. One bittering addition at beginning of boil is most appropriate. Also most do not step mash. One single infusion at 66 C is adequate. Malt bill looks good.
American Wheat are generally sweeter (in my brewery, at least) so you need a solid bittering addition at 60 min. I don’t expect much in the way of hop aroma in an American Wheat though. Definitely no dry hopping.
What about sweetly? I’ve to reduce the ibu? I’m thinking that an rbr=0,5 was well balanced…so i’ve to reduce ibu? What about 15 Min and hop stand? It’s ok if I use 17/18 ibu at 60 and 3/4 ibu at hopstand or it’s Better at 15 min?
Again, this depends on which style of American wheat beer Daniele is aiming for. The older ones, like Widmer and Goose Island, were basically like a Bavarian Hefeweizen but fermented with a neutral ale yeast instead of the phenolic and estery Bavarian yeast. Beers like this go back to the 19th century in America but are becoming less common. The newer, increasingly fashionable, version, like Gumballhead and Cloud Cutter, is quite hop forward, almost like an IPA but not so bitter, and without the level of haze, mouthfeel, and extreme late hop character of NEIPA. The original recipe posted looks like it could fit this category as it stands. I haven’t looked at any competition guidelines to see how the Style Police are handling this divergence.
In the end, do whatever you like. It’s your beer. You are the one who will drink it. Brew the beer the way you think you will enjoy it most, regardless of style guidelines. Americans do whatever we want. We love our hops. If an Italian loves hops, then of course he too should go ahead and add hops whereever he wants.
Exactly. Which is why I have no idea what the Style Police are up to. But it’s not immediately clear what is meant by “American wheat ale” anymore when asked for a recipe. It would be easier to advise Daniele, or anyone asking for recipe advice, if they just gave a quick idea of the overall impression they want their beer to give. No matter what style it may or may not fit.
thanks to all!
I thinked that american wheat beer was common and was a definite style in America becouse in Italy we have only a few example of brewery that produces this type of beer……but, if i’ve understando, I’ve read that this style is changing from a classic style to a more hopped style… it’s correct?
So…I think i will brew my original recipe hopped oriented!
thanks to all people!
I also think the original recipe was good without changing the hopping rate. Most of the newer American wheats I’ve had in the past five or so years tend to be hopped closer to an American pale ale.
However, if you wanted to brew more along a classic American wheat you probably want to follow the advice here to cut down the hops. Most of the classic renditions are more or less progeny of the American hefeweizen which is basically an American pale ale with wheat and very little in the way of hops. There is a lot of room and plenty of beers in between.
This reminds me of a beer I brewed with my brother-in-law a handful of years ago. We wanted to try brewing a wheat beer, but with a different take than what was normally seen. We decided on trying to brew a honey wheat beer. Basically a cross between an American wheat and a honey brown. We had the recipe pretty much put together and then he mentioned he wanted to dry hop with Citra. I told him it was a honey wheat beer, we’re not dry hopping it. He was adamant, and I told him he was crazy. At the end of the day we split the batch in two and dry hopped half of it.
I never would have believed it, but the dry hopped version was quite good. In fact, of everyone that had a chance to try them both, probably 90% of people preferred the dry hopped version. It was definitely a beer that would never have won in a style contest, but for good flavor and drinkability it was right up there.
After learning this the hard way, when I use them I hydrate rice hulls by soaking them in water then place them in a strainer allowing them to drip excess water before adding to the mash. …but I rarely do this because it’s a pain and I rarely brew with wheat.
