4.5 gal
8 lb Weyermann German Vienna Malt
.5 lb Great Western White Wheat
1 oz Centennial-Whole, 60 min 1/2 oz, 30 min 1/2 oz
Nottingham
4 Weeks ferment low 50’s, 4 Weeks bottle condition/carb @ 73 Degrees
First time using Vienna malt. The beer gods smiled upon
me with this one, my best yet, very refreshing.
The malt & hops complement each other well.
Well Done! Other than the Notty, you have a Vienna Lager there. Cheers!
As someone who hates wheat in beer, what is the reason for this rather than just the Vienna malt alone?
Glad it turned out good for you!
I find a little white wheat is better than Carapils (Dextrine), and is smoother than red wheat.
Intent is foam, head retention, I think it’s the extra protein in wheat ? Red Wheat is a little harsh to me.
I’m fairly new to brewing (2 years) and mostly MSU, planning to brew a beer with 50% white wheat.
You don’t need extra protein to get good foam. Duvel has about the best foam in the beer world and it’s pils malt and sugar. Check this out…Brew Your Own: The How-To Homebrew Beer Magazine - Story Index - Head Retention - Getting Good Beer Foam: Techniques
I’m just trying to get my head around someone who "hates wheat’ in beer. Do you hate hefeweizens in general? Wheat is fairly neutral flavor on its own.
Regardless, doubt anyone would notice a 1/2 lb of wheat in a 5 gallon recipe. while not really crucial ingredient here it certainly doesn’t hurt anything.
Cannot stand wheat beer in general. Do not care much for Belgian beers either. Yes, it’s a personal problem that I have to deal with.
I’m just saying it sounds like the yeast character from those beers you do not like. Not the actual wheat malt.
Thanks, quote "(On the other hand, if you are already getting decent foam, adding wheat can increase the amount and longevity of foam.) "
I concur wheat gives the foam/retension a boost, and adds a certain smoothness ? Things are also more detectable with low ABV beers, since there is less grain and nothing to hide behind. 2 home brews are drank every night with dinner, low ABV is a must. The wife takes a sip every night, then we compare notes. Ingredients and procedures are less forgiving when brewing with fewer grains and hops.
Possible. Every beer made with wheat has a “twang” to it, almost citrus/sour like. Do not like it, but that’s my personal problem.
I did a test early last year with beer recipes to compare red and white wheat. I personally dislike red wheat, but find white wheat enjoyable.
FYI
https://www.bobsredmill.com/blog/healthy-living/hard-red-wheat-vs-hard-white-wheat/
I too used to think I disliked wheat beers, probably because most of the ones I tried were little more than carbonated yellow water. I don’t recall what got me to give wheat a try in one of my beers, but I’m glad I did cuz it has become an important part of a number of them. A while back just for gits and shiggles I did an all wheat beer, 40% white wheat, 30% torrified wheat, 20% cara-wheat and 10% chocolate wheat, that beer is now one of my favorites - and of course it’s name is 4-3-2-1 wheat ;D.