Are there any beers on the market or has anyone made any beers with wheat and an adjunct like rice or corn?
If barley is used it would be the minority.
I don’t recall having seen a recipe like this. But it seems like as long as you keep in mind the grains’ diastatic powers (I think the rule of thumb is to keep your mass-weighted average at 30 or higher), there’s no reason it shouldn’t work.
Oh, I know it’ll work but how will it taste? 
Are there any macro beers made with wheat?
No but a wild rice wheat beer sounds intriguing! Two words: Rice Hulls! lol
“He was a brave man that first ate an oyster” …
I’ve heard various explanations of why we brew with barley rather than wheat, but the one that always made the most sense to me is that wheat is more valuable as a food crop, so it was used primarily for bread and barley was available to use for beer. In other words, there’s no scientific reason why you can’t use wheat instead of barley as your primary grain, we just do that because that’s how brewing evolved. And wheat has plenty of diastatic power, so you should be just fine with a fair amount of corn or rice in your grain bill. A lager with 70% wheat and 30% corn sounds refreshing.
^^^This.
Use rice hulls so you don’t stick the mash. Wheat has a lot of gumminess to it. It could be an interesting beer.
Might try this BIAB when my Mr. Beer Oktoberfest is done fermenting.
For 2 gallons:
2lbs Wheat (White or Red)
1lb Rice Syrup Solids
.5oz Hallertau or Tettnang for 60 minutes
US05 or 34/70
Should be better than good, should be great!
Can you imagine the first person that saw a chicken lay an egg and decided he would eat it. [emoji15]
Northern version: once upon a time…
Southern version: you ain’t gonna believe this $#!+…
That sounds interesting. I may have to try something similar. I think I have most of a pound of flaked corn hanging around in my pantry.
I once made an all wheat malt beer. It had very little flavor. I would think adding rice would only exacerbate that.
Those in the know call that “smooth”.
Best drank near freezing.
Might just do a decoction and boil for a good long time ‘cause that’ll add big maltiness and caramelize the wort and boy wow will there be big flavor in that ol’ beer.
Right guys?.. guys?.. Ok so that’s a load o’ s**t.
That’s actually a really good point. Wheat malt does not have a lot of flavor.
I was going to try and brew the AC Golden Whole Wheat Bock. No adjuncts, uses 100% red wheat. I emailed the brewery and they never responded. Looking for some stats, etc.
I think the highest percentage of wheat I have used is 50%. The highest percentage of corn I have used is around 10%… so something would have to give for me to make a beer like this but I like the sound of it. Many pale ale recipes these days have 2-row/pale ale malt + wheat (think Gumballhead and a number of other fruity-hop pale ales and IPAs). I have a few recipes like this from pro-brewer friends… why do these recipes feature such a large percentage of wheat? I asked that once and the most logical conclusion is that wheat doesn’t add much in maltiness and flavor and therefore the hops take the spotlight as the brewer would want. So the wheat-adjunct beer could be quite bland as mentioned earlier.
Might use wheat starch instead of or in addition to some wheat malt. Here comes the amylase! This is shaping up to be one h*** of a beer.
I agree the hops will be prevalent.
In my experience a decoction will not necessarily add big saltiness. Don’t get me started on wort caramelization…
I believe that’s what my sarcastic statement said!
I’ve done one 100% wheat malt batch. And, yeah, it’s not real big on malt flavor, but it’s a good platform to let the yeast and hops shine. IIRC, I put about 20 or 30 IBUs (Tinseth) of Chinook and it made for a nice inoffensive “lawnmower” beer. It was second batch I ever made that I’d serve to friends without reservation.