Was thinking wheat.

[ChrisG]

Was looking at making a wheat beer and this is what I have come up with.

2.00 kg Wheat, Torrified (1.7 SRM) Grain 62.6 %
1.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 31.3 %
15.00 gm Saaz [4.00%] (90 min) Hops 10.6 IBU
10.00 gm Goldings, East Kent [5.00%] (15 min) Hops 4.1 IBU
10.00 gm Saaz [4.00%] (5 min) Hops 1.3 IBU
1/3 tsp Coriander Seed (Boil 5.0 min) Misc
13 gm Orange Peel, Bitter (Boil 5.0 min) Misc
0.20 kg Invert Sugar (0.0 SRM) Sugar 6.1 %

Making a 15L batch just to see how it turns out and will use Safwheat yeast.

 

[Wez]

I've no experience in making a wheat beer but will watch this with interest :thumb: Good luck with it

 

[arturobandini]

Hoegaarden-ish Belgian Wit?

Looks tasty and a good brew to sup come summer (if it does come this year)

 

[Vossy1]

Looks like a Belgium wheat to me, should be tasty
Phil has a recipe for a Hefe which is really good.

 

[tubby_shaw]

Just my two penceworth but be prepared for a slow run off, using large amounts of wheat malt (in excess of 50% of the grist) will seriously test your mash tun filter in my experience.
God luck with it and keep us informed :thumb:

 

[ChrisG]

Thanks for the comments, made the grain bill up from various ideas and a lot of research.

Wanted a Hooggarden style beers so yes a Belgium Wit.

Your right about the wheat holding back the run off so it will be interesting.

Cheers

C

 

[piet_v]

Does torrified wheat has diastatic power ?
If not, you only have 30% malt to convert the lot.
Talking about Belgian Witbier - to be allowed to legally call a beer a witbier,
max. +/- 40 % of extract can come from wheat.