I have left over grain, specifically pale and wheat malt. Thinking about a 50/50 blend of each or whatever total. I have some harvested 34/70 that was collected in November, should be ok. Not sure on hops variety or IBU level just yet. No water profile either but was thinking yellow balanced.
Searching the BJCP page, I really didn’t see options for a wheat/pale recipe. Pilsner malt seems to be the norm when using wheat as an ingredient. That leads me to question, 1) Does pale malt and wheat malt clash or compliment one another when used together?
2) Does anyone have experience using pale/wheat together and what are your opinions?
3) Are adjuncts such as corn, rice or oats advisable?
I’m entertaining putting this together as an experiment for shits and giggles while I’m waiting for some yeast to arrive for next weekends Czech Pils brew day.
Though I’ve not brewed one, I’ve seen recipes for American Wheat beer that has 50/50 Pale malt/Wheat with Amer hops and Amer Ale yeast. I think the big difference will be taste due to the variety of barley used in Continental Pils vs Amer Pale.
Edit: taste difference: …of course due to hops and yeast as well…
I read BJCP style guidelines for American Wheat today and there was no mention of which co-grain to use. I realize it is subjective and at the end of the day probably doesn’t make a big difference if it is pilsner or pale.
Thanks
It’s not going to be a problem. You ought to see the “recipe” for the mess I made back on Feb 2, cause it’s a doozy! There’s Bestmalz Red X, pilsner, Cologne, Vienna, flaked rye, American 2-row (natch), and about 7 SRM worth of crystal malt. I fermented the mess with Bells 2HA yeast and tapped it this evening. It’s malty! lol
About once a year I throw all the leftover malt in a batch and brew it just to get rid of it. It’s all in good fun, and the result has always been drinkable (if poorly defined ;-).