Last summer brew although it won’t be ready until late September
60% pils
30% white wheat
10% flaked wheat
bitter to ~25 IBUs with Citra at 60, 20, 5
mash at 156* (normally would mash at 152 but have been getting over 86% attenuation)
US05 yeast
any thoughts?
Looks good. I’ve kept an American Wheat on tap this summer, mainly for my wife, but I actually like it along w/ my neighbors and friends, so I’ve brewed a lot of it this summer.
55% Two Row
41% White Wheat Malt
4% Crystal 20
Hallertauer @ 60
Cascade @ 10
Cascade @ Flame out : Total IBU = 17
US-05
The last batches of this beer I added some fresh pineapple to the boil (15 min) which didn’t add much pineapple flavor to the beer. So next time, I may add a can of crushed pineapple after primary fermentation.
Let us know how it turns out!
I’ve been really into only doing late additions on my lightly-bittered beers. I made a wit recently with a single addition of Nelson at -10min. It turned out really nicely. My WAG is that long boils with hops extracts more vegetal/harsh bitterness than shorter boils, but I have no idea if that’s true. In any case, the late-addition only provided a nice bitterness and hop flavor.
I like to go with a minimum of 40% wheat for this style. Your recipe will be fine but I suggest bumping up the wheat to allow for more of the wheat malt goodness inherent in this style.
+1 to both the higher wheat percentage and the late hopping. The American wheat I brewed up for my club competition last month used 40% white wheat malt and heavy late hopping and took 1st. It was a nice, flavorful beer.
One of the take aways from the presentation by Greg Doss at the NHC was that the max attenuation was achieved at 153F for his experiment. If you are a member his presentation and graph is up in the members only section.
I am not a member but thanks for the information. I am getting more attenuation than I would like for all of my beers when mashing 152-154 and using US05 so I am gonna start mashing higher in attempt to bring the FG up.
For those saying that I should have at least 40% wheat, wouldn’t the flaked wheat contribute?