Moby Wheat (American Wheat)

Quick one if you need some beer over the holidays.
I always thought wheat beers were supposed to taste like the toilet blocks in men's rooms (especially the purple ones) - until I had a few Murrays Whale Ales on holiday. Hence the whale connection.

Lovely easy drinking beer with a fresh bread taste and satisfying mouthfeel - I made mine on San Diego Super Yeast from Whitelabs (WLP090) but any American Ale yeast would work perfectly, plus any high alpha hop for a bittering addition only (Chinook, Columbus). Only bitter to around 20 IBU

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"All American Ale" yeast sounds perfect. With USA style ale yeasts I never go above 18°C as I'm looking for clean finish with as little fruitiness as possible, so around 17° would be my personal choice.
I like this beer so much I'm ordering a whole sack of wheat malt in our local club "bulk buy" that's happening at the moment and intend to make it my "always on tap" house brew.

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Thanks Beachbum. Will set at 17degrees. Have a single batch mashing as we speak. Looking forward to giving it a try. I've used Chinook as my bittering and will probably boil for 90 mins as I'm paranoid about DMS with all that pilsener malt. If this one goes down well I will be cranking out some double batches.

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Just poured my first of these and I have to say it's a cracker Will definately be making some double or triple batches of this. Thanks Beachie great recipie. I think I'll call it orca wheat because it's a killer

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Always excellent to read a post such as yours Hippy. Good on you .

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Yup I'm launching the longboats and running another one up today. I bought a whole sack of wheat malt. I'm drinking my way through a batch I made at 6.5% ABV with some late cascade, but I've been ending up crawling around on the floor sobbing "why did Princess Diana Have to die " so I'm cranking it back to a more quaffable strength

Also I've been using San Diego Super yeast and on its fifth generation it's gone a bit "slack" and not attenuating well, with residual sweetness, so I'm going to switch to good old reliable US-05 at 17°C.

Edit: I was in Sydney a couple of weeks ago visiting family, and took a few growlers of the first version (pictured above) with me, and had the opportunity to go to the Murrays Pub at Manly for a few pints of the Whale Ale, so I was able to do a sort of comparison. Their Whale Ale definitely has some late Cascade - New Zealand Cascade to be precise as they use all NZ hops - so I'll do a bit of that as well. It worked well in the headbanger version.

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I'll be bittering to around 20 IBU with something (I've got heaps of leftovers of all sorts from Chinook to Galena ) then a flameout addition of Cascade. Or, because I no chill I'll probably just keep a litre of wort back and at pitching time I'll boil it up and do a hop tea with NZ Cascade Flowers - 20g in a coffee plunger - and pour that into the fermenter.

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Cheers mate thanks for the advise

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Upon throwing a cascade hop flower in a glass of my current batch of this beer(sans late cascade hop addition), I would definately say it adds another dimension to the beer without detracting from it's refreshing nature. Well thats my two cents worth

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Any revisions of the original recipe with late flavour additions? I have a whole sack of wheat malt thats ready to go. I'm thinking of doing BB original recipe but I'm also intrigued as to what it would be like with a late hop addition, but to get it right so I don't have 19L of unbalanced wheat ale...

Maybe Cascade 20g 5% AA to the 22L batch at flameout?

Advice please

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thanks, I impatiently await your results

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Finally got this one on tap and predictably it's a real corker
The aroma addition of the fresh cascade flowers really adds another dimension of flavourwithout being too overpowering . Haven't drunk side by side with a Murray's whale ale yet and the last time a had a Murrays I had a filling breaking down in my mouth, so all I could taste was the bitterness of the amalgam in the filling , so I couldn't give a true comparison.
As i've said before this one has definately become a regular at my place although I feel it will have to be drunk reasonably quickly before that fresh hop aroma fades

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I brewed this so far without the late cascade addition but It will only be a matter of time. I brewed it twice and the second time I put in peach extract to the keg and it was a delicious wheat peach ale.

I never really had a lot of wheat beer with a clean yeast and I really like it a lot! I've done hefes and wits and dunkels before but I like the nice malty flavour you get with this beer.

I also like that it is really cheap to make especially because I have a sack of wheat and the IBUs are low.

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I agree squared, It's a very sessionable beer especially on a warm day. The peach sounds interesting Not really my cup of tea, but that's the beauty of this recipie in that you can treat it like a bit of a blank canvas due to the low IBUs and that clean malt flavour.

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