American Wheat Recipe

Discussion in 'Recipes for Feedback' started by EnglandIsMyCity, Oct 31, 2017.

  1. EnglandIsMyCity

    EnglandIsMyCity New Member

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    Hey, first time posting here :)
    I'm not so good in writing forum posts so I'll just jump right into it.
    I had an idea for a while to brew an american wheat beer, with american hops and "clean" yeat (US-05) and dry taste. The problem is that I'm kinda new brewer so I googled a bit and that's what I come up with. I'll be happy to hear feedback and suggestions.
    Thanks!


    Brew Method: Extract
    Style Name: American Pale Ale
    Boil Time: 60 min
    Batch Size: 21 liters (fermentor volume)
    Boil Size: 11 liters
    Boil Gravity: 1.082
    Efficiency: 35% (steeping grains only)


    STATS:
    Original Gravity: 1.043
    Final Gravity: 1.008
    ABV (standard): 4.55%
    IBU (tinseth): 55.5
    SRM (morey): 5.83

    FERMENTABLES:
    1.5 kg - Liquid Malt Extract - Wheat (46.9%)
    1.5 kg - Liquid Malt Extract - Rye (46.9%)

    STEEPING GRAINS:
    100 g - American - Wheat (3.1%)
    100 g - American - Pale 2-Row (3.1%)

    HOPS:
    15 g - Summit, Type: Pellet, AA: 18.5, Use: Boil for 60 min, IBU: 25.23
    15 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 9.01
    15 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 7.1
    30 g - Cascade, Type: Pellet, AA: 7, Use: Aroma for 15 min, IBU: 9.47
    30 g - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 5 min, IBU: 4.68
    30 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
    30 g - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days

    YEAST:
    Fermentis / Safale - American Ale Yeast US-05
    Starter: No
    Form: Dry
    Attenuation (avg): 81%
    Flocculation: Medium
    Optimum Temp: 12.22 - 25 C
    Pitch Rate: 0.35 (M cells / ml / deg P)
     
  2. Trialben

    Trialben Well-Known Member

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    Gday welcome to the forum first off.
    Your steeping grains aint gunna give you much more gravity points at them amounts but you may have another reason for this. The rye is interesting i hear it contributes some spice sounds like a perfect addition to a wheat beer ive not yet used it myself. It should have some pleasent aroma with them hops at them amounts too. Should be a quite sessionable beer looking forward to results.
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    Agreed, lose the 2 row if you're steeping, it's not really doing anything for you here. Never heard of a rye wheat beer, keep us posted how it turns out
     
  4. jmcnamara

    jmcnamara Well-Known Member

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    And welcome!
     
  5. EnglandIsMyCity

    EnglandIsMyCity New Member

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    What should I steep with then? :)
     
  6. jmcnamara

    jmcnamara Well-Known Member

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    2row is fairly flavorless, and is really only used for its diastatic power when mashing (it converts the carbs into usable sugars from other grains).
    Specialty grains (Crystal, cara whatever, darker malts) are better for steeping.

    That being said, the worst that'll happen is you make beer. You can always refine the recipe as you brew it more often
     
  7. jmcnamara

    jmcnamara Well-Known Member

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    Also, Amarillo is great in wheat beers imo
     
  8. Nosybear

    Nosybear Well-Known Member

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    Welcome! First, all of the above are correct: Lose the steeping grains, they need to be mashed to yield anything other than starch haze. Wheat beers tend to be a bit delicate in flavor - you may be inventing the Wheat IPA style with this one. And the rye is an interesting twist. My advice, lose the steeping grains, make up for the gravity with extra extract and if it were me, I'd lower the IBUs a bit but, full disclosure, I'm not a hophead.
     
  9. Basshook Brewery

    Basshook Brewery New Member

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    I used comet in my wheat ale, and it is a crowd favorite. I used 5lb light dme as i prefer dme over lme. Also used .5lb flaked wheat and .5lb of crystal 10 for steeping for 20 minutes. .5oz comet at 60 and .5oz comet at 10. Us05 as well. Also, I do extract.
     

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