13 replies to this topic

[djinkc]

I've never done one but I do enjoy them sometimes.  What's your favorite yeast that throws some expected flavors.  How much unmalted wheat and is that really necessary?  What spices etc.?  Tartness - what do you do to get it.  Edjumicate me peoples........

[Murphy]

Orange peel, coriander, and 3944 is what I use.  some people put chamomile, grains of paradise, lemon peel, etc

[ChicagoWaterGuy]

The dried bitter orange peel is traditional but it's nice to do it with any fresh citrus zest. My grain bill is usually 50% malted wheat and 50% pils. 

 

I was listening to a Jamil show the other day. He was saying that "tart" in certain wheat beer descriptions is wrong. Tart leads people to think "sour" when the beer should really be more "dry and crisp" in the finish. Also the higher carbonation plays a part.

 

I'm interested to see what the new BJCP guidelines look like. From what I hear, they're supposed to be released after NHC.

[ChefLamont]

A friend of mine brews them with both bitter orange and fresh zest.  I think having both is best.  I like the taste of the sweet zest, but balancing it with the bitter orange keeps it in check.

[Murphy]

The dried bitter orange peel is traditional but it's nice to do it with any fresh citrus zest. My grain bill is usually 50% malted wheat and 50% pils. 

 

I was listening to a Jamil show the other day. He was saying that "tart" in certain wheat beer descriptions is wrong. Tart leads people to think "sour" when the beer should really be more "dry and crisp" in the finish. Also the higher carbonation plays a part.

 

I'm interested to see what the new BJCP guidelines look like. From what I hear, they're supposed to be released after NHC.

 

this too, forgot to add that.  off the top of my head I'm thinking it was around 2.5 volumes of CO2

[MyaCullen]

all good advice so far, but I like unmalted versus malted wheat, and a bit of oat

[djinkc]

I really don't care for clove flavors.  Any yeast to recommend that doesn't throw that?

[ChicagoWaterGuy]

all good advice so far, but I like unmalted versus malted wheat, and a bit of oat

Good call, I completely forgot about the oats. 50 wheat, 40 pils 10 oats in mine.

 

Only reason I use the malted wheat is that I usually have a sack on hand. 

Edited by ChicagoWaterGuy, 29 May 2014 - 08:11 AM.

[MyaCullen]

I really don't care for clove flavors.  Any yeast to recommend that doesn't throw that?

hmmm

Good call, I completely forgot about the oats. 50 wheat, 40 pils 10 oats in mine.

 

Only reason I use the malted wheat is that I usually have a sack on hand. 

same proportion here, gonna try making it with the Belle Saison Yeast this year

 

I use bulk rolled wheat from the grocery store  myself

[ChicagoWaterGuy]

hmmm

same proportion here, gonna try making it with the Belle Saison Yeast this year

 

I use bulk rolled wheat from the grocery store  myself

A friend said that the belle is close to 3711. Do you find this to be true?

Edited by ChicagoWaterGuy, 29 May 2014 - 08:19 AM.

[MyaCullen]

A friend said that the belle is close to 3711. Do you find this to be true?

can't say either way, not enough experience with either

 

I used the Belle for 2 batches last year, and both felt and tasted more toward wit than saison, so I was going to try using it as a straight wit yeast this time around.

[djinkc]

After talking with drewseslu I ordered a pack of 1214 and 3787.  I really like the Wit he brewed at the defunct Mattingly Brewery and that's what he used.  I know that's a bit off the path but why not.  Nice, 10 gallons and I won't need a starter.

[SchwanzBrewer]

The really good ones are pillowy. Use a lot of oats to get that mouthfeel. In combination with a slight tartness it's a really refreshing beer.

[MyaCullen]

After talking with drewseslu I ordered a pack of 1214 and 3787.  I really like the Wit he brewed at the defunct Mattingly Brewery and that's what he used.  I know that's a bit off the path but why not.  Nice, 10 gallons and I won't need a starter.

I've had nice results using WL 550 actually