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Wheat Beer Recipe Advice Wanted

Post #1 made 15 years ago
by redlegger
Hey experts :)

Have been playing with beer smith trying to formulate my own wheat beer recipe, any advice? Am i way off?
Critique (critisize) away :lol:

Coxy's Wheat Beer
Brew Type: All Grain Date: 11/08/2010
Style: Witbier Brewer: Coxall
Batch Size: 21.00 L Assistant Brewer:
Boil Volume: 24.04 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Keg
Actual Efficiency: 77.7 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
2.20 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 52.4 %
1.75 kg Wheat, Flaked (3.2 EBC) Grain 41.7 %
0.25 kg Oats, Flaked (2.0 EBC) Grain 6.0 %
20.00 gm Hallertauer [4.80%] (60 min) Hops 11.3 IBU
20.00 gm Hallertauer [4.80%] (15 min) Hops 5.6 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
15.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
35.00 gm Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Belgian Wheat Yeast (Wyeast Labs #3942) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.048 SG (1.044-1.052 SG) Measured Original Gravity: 1.047 SG
Estimated Final Gravity: 1.012 SG (1.008-1.012 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 7.4 EBC (3.9-7.9 EBC) Color [Color]
Bitterness: 16.9 IBU (10.0-20.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-5.5 %) Actual Alcohol by Volume: 5.5 %
Actual Calories: 430 cal/l
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Berry

Post #2 made 15 years ago
by hashie
I can't help you RL. I'm no fan of wheat beer, but your recipe looks good.

Do you think it will be bitter enough? 16.9 IBU's doesn't' sound a lot.
"It's beer Jim, but not as we know it."

Post #3 made 15 years ago
by redlegger
Cheers hash, i tried to work it so it was mid range for the style (between 10-20 IBU's)
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Berry

Post #4 made 15 years ago
by NME
I've never done a wheat beer that wasn't extract, but hop wise that looks pretty good. Actually the grain is probably fine, because the extract I used was 50% barley/wheat.
I think it'll be rockin'.
    • SVA Brewer With Over 100 Brews From Australia

Post #6 made 15 years ago
by NME
I'd be trying that for the "cool" factor :P Imagine being able to tell people you made beer from weetbix?? Give it a crack, what's the worst that could happen? Would have been nice to see some results. Maybe send ThirstyBoy a message and ask him how it turned out.
    • SVA Brewer With Over 100 Brews From Australia

Post #7 made 15 years ago
by shibolet
I'm looking into brewing a Belgian wit type beer too.
Flaked Wheat will be hard to find, so i thought of doing a cereal mash. now that calls for raw wheat. why not just use wheat flour? other sources speak of possibility of a stuck sparge. but we don't care about sparging, do we?
any thoughts?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #9 made 15 years ago
by hashie
shibolet wrote:I'm looking into brewing a Belgian wit type beer too.
Flaked Wheat will be hard to find, so i thought of doing a cereal mash. now that calls for raw wheat. why not just use wheat flour? other sources speak of possibility of a stuck sparge. but we don't care about sparging, do we?
any thoughts?
The only thing that comes immediately to mind is dough balls, or even getting the flour wet. I can just see it all floating on the top and then sinking in a big gluey mess. It will probably work fine though.
If it was me I'd do a small 5 litre trial batch, just to see how it goes.
Last edited by hashie on 12 Oct 2010, 05:05, edited 10 times in total.
"It's beer Jim, but not as we know it."
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