Using Wheat Malt

Hi all, i would like to have a go at a partial wheat beer. I notice that most people are using a Pilsner /Wheat Malt combo for their brews, i have about 5 kg of JW Ale Malt and would like to use it to make 2/3 batches of a light bodied, 4 - 4.5% alc, tasty wheat beer for xmas.(no added fruit). Its fair to say that i have been inspired after I tasted a Pacific Ale the other week and thought that this would be a great beer style for a stinking hot desert xmas.

Can anyone point me in the direction of a suitable recipe or put forward any suggestions for a recipe or resources on how to use wheat malt(mash temp, times, preferred yeast etc). I dont have a LHBS and everything i use comes on the bus or plane ( unless i have a relative or friend visiting and they are prepared to bring ingredients )

I have temp control for fermentation and storage, a 50l gas fired BIAB setup (24l into fermenter) and most equipment required including beersmith V1 and a resonably sound set of brew skills acuired over 3 years, (although i only recently did my first 100% AG brew - an American Pale, i call it "the American in the Desert", given Pine Gap is just over the hill i thought it was appropriate, it is drinking very well) - but like most i am always learning and refining.

Any suggestions, assistance would be great.

Cheers,

DB

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Thanks for the responses. PP - Does Pacific Ale fall under the APA category? I only have Safale US 05 yeast at the moment, i will most likely get a wyeast American wheat or American Ale yeast when i put an order in for wheat malt and hop flowers.

Not having used the wyeast products before - i would be open to any suggestions on a yeast for this brew. As i rough guide - 60% JW Ale Malt and 40% Wheat malt and most likely all galaxy hop (flowers) additions - i will run some scenarios through Beersmith to get the balance i want. But the desired finish would be a crisp, clear light bodied beer suitable to consuming very chilled in the hot dry Central Australian summer.

I dont normaly add any other adjuncts irish moss, salts etc - just do a mix of rainwater and and our very calcium rich tap water.

Thanks for the comments - i will carry on in the true spirit of homebrewing and just have a go at it - drink the results, modify where required, brew and drink again - and so the cycle goes on

Cheers,

DB

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