Developing my recipes

[NegFerret]

I'm looking to develop my recipes further, and I was wondering if anyone has any info to pass on about flaked wheat.

I'm looking to use it to aid head retention and add body, what percentages do folks typically use for this, and does it add a great deal of flavour that may or may not be tasteful?

Also, I'm looking for a simple Wheat Beer recipe - something with a little banana flavour, anyone have any pointers? There's so many out there, and I just need something basic to begin with which I can add to.

:

 

[Muddy Funker]

My most recent brew was a simple wheat beer.

I followed this recipe, apologies I forget where I got it.


3000G BOHEMIAN PILSNER MALT
3000G TORRIFIED WHEAT

SAZ 40G X 60 MINS

20G ORANGE ZEST
20G CRUSHED CORRIANDER SEED

YEAST

SAFALE WB-06


The orange zest and corriander were added for the last 15 mins and I chose a 60min boil just for a change.
It ended up at around 5% and nice and cloudy.
With a slice of lemon you could be drinking Hoegaarden it's really good.

 

[luckyeddie]

Flaked wheat adds a lovely sharpness to any weisse or witbier, but it will increase starch haze as well. You can go up to around 20% of your total grainbill, but I prefer to keep it around 10%. I also add a little (2-3%) of flaked oats as well to give a bit of smooth mouthfeel, but not too much because in higher concentrations it will adversely affect the head retention, which sort-of defeats the object of using the flaked wheat in the first place.