This is already available in my area at John’s Grocery in Iowa City. The Hefeweizen is the benchmark for the style for me; amazing beer. The Helles is the absolutely perfect Helles as well. It’s exactly everything that a helles should be. And yes, it’s different than the Original Premium. But not by much, the abv is different, which is how I figured that out.
The one I’m planning to brew in early April is going to be 50% wheat, 25% Vienna, and 25% Pilsner, Mt. Hood to about 16 IBU, and Wyeast 1007 (absolutely love this yeast). Should result in a beauteous beverage.
Yeah, that sounds really nice. Are you able to get the beers made with 1007 clear? I have been lucky with it (and 2565) but they can be stubborn to drop out. I like the character I get from the 1007. I’m also going to check at my local big bottle shop and see if that Weihenstephan Helles is there.
I use 1007 a lot and I can’t ever recall having trouble with clearing. I get people talk about it, but for some reason it’s never been an issue for me. Maybe because I ferment it in the mid 50s?
It does typically clear a bit slower for me, but I’ve been using biofine lately and I now have floating diptubes, so it shouldn’t be a problem. I absolutely love that yeast though. I’m doing a Kolsch with it first, very excited for that as well.
Denny,
What styles do you normally use 1007 in?
That sounds great! I bet the Vienna will do wonders in that.
APA, IPA, and alt mainly
Cool. I love it in kolsch as well. I have used it for an APA before and liked it.
For me, it’s too clean for kolsch. I expect the winey flavors I get with WY2565 in kolsch.
I recently purchased some new malts to try out from Riverbend Malt House, and I thought an American Wheat would be a perfect fit for some of them. Here’s a draft of my recipe:
Title: Sundew Wheat
Brew Method: BIAB
Style Name: American Wheat Beer
Boil Time: 60 min
Batch Size: 3.8 gallons (ending kettle volume)
Boil Size: 4.3 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)
STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 4.96%
IBU (tinseth): 21.75
SRM (morey): 4.53
Mash pH: 5.3
FERMENTABLES:
3 lb - Appalachian Wheat (50%)
2 lb - Heritage (33.3%)
1 lb - Southern Select (16.7%)
HOPS:
0.5 oz - Vic Secret, Type: Pellet, AA: 15.5, Use: Boil for 10 min, IBU: 15.07
0.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 6.68
OTHER INGREDIENTS:
2 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
3.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
2.22 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Omega Yeast Labs - Sundew OYL-401
I’m going to start a separate thread on the malts themselves under ingredients, but the Heritage is a 6-row kilned in the Vienna/Light Munich range, and the Southern Select is a Pale 2-row. The Appalachian Wheat is kilned a bit higher than a typical wheat. All of the malts taste great when I crunched a few kernels.
I want a bit of citrus/tropical character out of the hops, but I’m hoping that the balance will be in a good range so the yeast character of the Sundew and the malt will all balance out without anything being over the top.
Sounds pretty good, Eric.
I guess I always get a light fruitiness or yeast ester from the 1007 that I absolutely love and the winey-ness was never something I desired.
Whatever you like is what you should use!
A bowl of cereal…“Wheaties”.
Nothing wrong with that. Maybe throw some flaked rye in there…
I just connected a cobra tap to this keg and grabbed a sample. It’s nice and just what I was looking for. Not sure if I mentioned that the wort was VERY pale so I spilled a little homemade sinamar into the kettle prior to boiling just to boost the color. No real flavor contribution at all. The BRY-97 (first batch made with it) seems good. It’s not exciting but it seems to have fermented the beer nicely and the yeast character (what little there is) is pleasant enough. I will probably make a pale ale with it next. I’ll snap a pic of this beer soon too. It’s a bit cloudy at the moment. Cheers Beerheads.
Glad ya got what you were looking for!
An American Wheat that is sort of on the outside of the guidelines is Gumballhead from Three Floyds in Indiana. It is aggressively hopped with Amarillo. Nice beer if you can find it.
Glad it came out well. Your description of BRY-97 is exactly what I like about the yeast. I’ve always found it to be a solid fermenter, very neutral, drops out nicely, keeps the beer clean and slightly dry. (I love it in an American Stout!)
Question: How did you hop this AW? I find that BRY usually allows hops to shine, if the intention was to have hops that shine that is.
The point (for me) was to hop it modestly. About 23-24 IBUs of Loral at the start of the boil. That’s it.
You’re not going to fine that beer, are you?