I am wanting to make a wheat beer and want your help and opinions on the recipe I came up with. This will be my first wheat beer iv made. I dont want a really strong bread taste just a hint.
7 lbs 2 row
4 lbs white wheat
4 oz biscuit
Mash at 152 for 90 mins
and boil for 90 mins
1 oz Willamette at 60
.5 oz cascade at 15
Wyeast American wheat 1010
I am thinking about adding 1 oz of lime zest in the secondary is this a good idea or not? Can you order dried lime zest or would it be better to use fresh or dried it myself? How would you make sure that it doesn’t infect the beer? I also dont want this to be over powering just a slight hint of it. Or is there different fruit you would recommend. However I dont want to use orange but I am willing to use anything and everything else. Or any spices to make this a unique brew.
Go all in and brew a weizen, drop the bisquit and switch the ratio for 2 row and wheat. Ferment in the higher end of recomended temp to get the awesome banana tone. Prime the bottles to reach 3.5-4.0 units of co2.
how much 2 row and wheat would you use if i brew a weaken? what temp would you ferment at to get the banana tones? Would you still use the same amount of hops? what about adding lime or anything to the secondary?
I agree with dropping th e biscuit malt, and flipping the ratio of 2 row to wheat. You don’t need a 90 minute mash; 60min will do fine, as will a 60min boil. I would also add a half pound of rice hulls to prevent a stuck sparge.
Scrub the bejeezus out of your limes, the sanitize them and what I hope will be a microplane zester. You should have no issues with infection.
For my last weizen I used Safbrew wb-06 and fermented at 21°C (69°F) and got good banana tones. I’m not sure if it is a generall caracteristics of wheat yeast (dry and fluid) that fermentation in the lower recomended temp gives clove tones and the higher banana tones. Good luck
Mash and boil for 60 minutes each. 90 minutes is overkill IMHO.
Lime or other citrus zest is best added at the end of fermentation in the form of a vodka tincture. I have done this with great success. Zest a fresh fruit, soak in a couple ounces of vodka for at least 6 hours or overnight, then add the flavored vodka to your batch a little at a time before packaging until it tastes to your liking. The vodka extracts the flavors and aromas AND sanitizes all at the same time.
Replace the cascade with wakatu: “Its nicely balanced oil profile gives it an understated floral aroma atop pungent fresh lime”.
I am planning a coconut wheat that I’ll be using wakatu to finish.
Oh wakatu hops sounds interesting! I will try them! Coconut sounds good! Do you add that to the secondary? how much do you use? How much lime extract would you guys guess I’d have to use to 5 gals. Is it ok just using 7 lbs of white wheat and 4 lbs 2 row or would you recommend adding something else? What’s your guys opinion on mashing and boiling for 90 mins. Does it make a difference or pros and cons or is it just a waste of time like dmtaylot mentioned.
I’m with dmtaylor regarding time: 60 min boil, more is a waste of time and water. Are you aiming for clear or cloudy beer? If the you’re going for the latter the only addition I would use is some kind of clarifying product.
I mash in at 143°F, keep it for 30 mins, 161°F for 30 mins mash-out at 172°F and lauter for about one hour. I like my weizen cloudy so I prime the bottle and make sure to swirl the bottle mid pitch to get all the yeast in the glass.
I add the coconut to the secondary (one of the few I do). I used 8 ozs. in two gallons.
I added some lime zest also.
Just white wheat and 2-row works.
I boil and mash for 45 minutes on most of my beers.