American wheat beer

[Rodcx500z]

I was thinking off doing one of these soon do I need temp control

 

[MickDundee]

You don’t need any more temperature control than you would for any other beer.

 

[Rodcx500z]

Cheers Mick, I have none at all, no chill at the moment pitch the following day

 

[user 18729]

You’ll get plenty of flavour from the yeast if fermented on the warm side. Pick your yeast carefully

 

[MickDundee]

You’ll get plenty of flavour from the yeast if fermented on the warm side. Pick your yeast carefully

An American wheat generally uses a neutral yeast though, the flavour is from the hops rather than the yeast.

 

[matt76]

An American wheat generally uses a neutral yeast though, the flavour is from the hops rather than the yeast.

Really?

When I did mine I did a split batch using Wyeast 1010 as per the GH recipe, and Wyeast 1056.

I'll agree 1056 is about as neutral as it gets, but 1010 ("American Wheat" no less) certainly isn't - both are nice beers but the 1010 has a lot more yeast character, kinda like a German Weizen with the volume turned down a bit.

(I suspect the style has its origins in folks settling in the US from Germany)

Ooh, and to answer your question @Rodcx500z , I didn't use temperature control (I don't have any!) so I just did it at room temperature. I guess it really depends on your yeast - the ones I used are ok up to 24 & 25degC respectively.

 

[MickDundee]

Really?

When I did mine I did a split batch using Wyeast 1010 as per the GH recipe, and Wyeast 1056.

I'll agree 1056 is about as neutral as it gets, but 1010 ("American Wheat" no less) certainly isn't - both are nice beers but the 1010 has a lot more yeast character, kinda like a German Weizen with the volume turned down a bit.

(I suspect the style has its origins in folks settling in the US from Germany)

https://byo.com/article/american-wheat-style-profile/

“American wheat beer is vastly different from traditional hefeweizen. Yes, the grist is similar, but fermentation and hopping are dramatically different. American wheat has none of the spicy phenols and fruity esters of a hefeweizen and it often has more hop character as well.”

 

[Rodcx500z]

Cheers for the info guys, will do a recipe and if we get a dry day sometime this week I will have ago, nothing special just a bog standard wheat beer to start with

 

[matt76]

https://byo.com/article/american-wheat-style-profile/

“American wheat beer is vastly different from traditional hefeweizen. Yes, the grist is similar, but fermentation and hopping are dramatically different. American wheat has none of the spicy phenols and fruity esters of a hefeweizen and it often has more hop character as well.”

Well that's put me in my place hasn't it. How foolish of me to give my own opinions on a beer I brewed myself rather than cut and pasting a style guideline I found on the internet

 

[MickDundee]

Well that's put me in my place hasn't it. How foolish of me to give my own opinions on a beer I brewed myself rather than cut and pasting a style guideline I found on the internet

How silly of me assuming we were talking about a specific beer style, when really we were talking about a beer you made!

 

[Rodcx500z]

How doe's this look
wheat beer
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.721
Total Hops (g): 38.68
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 24.6 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.211 kg Pale Malt (46.82%)
2.211 kg Wheat Malt (46.82%)
0.300 kg Munich I (6.35%)
Hop Bill
----------------
16.6 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
11.1 g Sorachi Pellet (11.8% Alpha) @ 15 Minutes (Aroma) (0.5 g/L)
11.1 g Sorachi Pellet (11.8% Alpha) @ 5 Minutes (Aroma) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1010 - American Wheat

Recipe Generated with BrewMate

 

[MickDundee]

How doe's this look
wheat beer
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.721
Total Hops (g): 38.68
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 24.6 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.211 kg Pale Malt (46.82%)
2.211 kg Wheat Malt (46.82%)
0.300 kg Munich I (6.35%)
Hop Bill
----------------
16.6 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
11.1 g Sorachi Pellet (11.8% Alpha) @ 15 Minutes (Aroma) (0.5 g/L)
11.1 g Sorachi Pellet (11.8% Alpha) @ 5 Minutes (Aroma) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1010 - American Wheat

Recipe Generated with BrewMate

Looks good to me. Personally I wouldn’t bother with the Munich but that’s just personal preference.

 

[samale]

Just made a American wheat tonight. 3kg Minch malt 2 kg wheat 100 gram acid malt. 50 gram mandarin plus 50 gram huel Mellon at flame out. Yeast is not meant to be over powering letting the hops add the flavour. It will be dry hopped with the same amount of hops

 

[Clint]

I done the GH..can't remember exactly but I'm sure I dry hopped with citra and used CML yeast...I remember it tasted like lemon candyfloss....

 

[user 18729]

How silly of me assuming we were talking about a specific beer style, when really we were talking about a beer you made!

Actually, the question was does he need temperature control for an American wheat. As he doesn’t have any he needs to pick his yeast carefully. As already mentioned the various wheat strains have very different characteristics. My experience is that they are largely all heavy on the spicy phenolic character if fermented warm. That’s no bad thing, You can get some lovely flavours coming through but be prepared for it to have a lot more going on than anticipated. American wheats that fit the style guidelines will be fermented on the cooler side to get that more neutral flavour profile.

 

[Rodcx500z]

Thanks Mozza points me in the right direction, think I will do reading on yeast, great hobby this