WHEAT BEER! FINALLY!

[alwilson]

Evening Guys

I've finally found the time to brew a user-upper wheat beer ive been thinking about since before Christmas.

The grist is mostly driven by using up open sacks and bags of malt, and the hops, pretty much the same!

Can you guys cast an eye over the following grist:

65% Lager (possibly some MO thrown in to use up but hardly any worth mentioning)
25% Wheat Malt
10% Munich Malt

I was going to bitter to about 35 IBU, and add a lot of hops toward the end. I know that isnt the usual done thing for a wheat beer though.

With 25% wheat, will I get that cloudy appearance, I do fancy that? Should I not bother with irishmoss, or any in-fermenter finings to help promote the haze?

I also have some Caragold I could add at maybe 2% either in place of some munich or aswell as?

Your comments, as always are very welcomed.

Cheers
Alex

[TC2642]

Looks good, are you going to use a step mash or single infusion, what type of yeast are you using?

[alwilson]

TC, going to be a single infusion, and probably nottingham, as whilst I want a wheaty beer, I dont want to cloud (no pun) the hops with too much yeast flavour.

[seymour]

Looks delicious to me too. Yes, skip the Irish Moss and any other filtering/fining. Nottingham is an excellent choice. Which hops will you be using?

It sounds almost identical to one of my favorite beers from last summer:

Schlafly Yakima Wheat
OG: 1055
ABV: 5.5%
IBU: 40
Colour: 4.5°SRM/9°EBC, hazy golden
Grainbill: 62% Pale, 30% White Wheat Malt, 8% Caramel 8L Malt (which sound a lot like Munich, doesn't it?)
Hops: Challenger for early, late, and dry hops

[TC2642]

Sounds fine to me, you shouldn't have a problem with that level of wheat in the mash. You could try upping your fermentation temp to 25oC or so, that should give you some banana flavours that are usually present in a wheat.

[seymour]

Sounds fine to me, you shouldn't have a problem with that level of wheat in the mash. You could try upping your fermentation temp to 25oC or so, that should give you some banana flavours that are usually present in a wheat.

+1 good call, Mate!

[far9410]

perhaps a wheat beer yeast?

[TC2642]

perhaps a wheat beer yeast?

Suppose you could if you wanted too. I usually find that any beer yeast pushed to around 25oC will give wheat beer type fusels anyway. I do like to mess around and mix up beer types with yeast that aren't supposed to be to style every now and then, I have made a very good Belgian style beer using S05!

[bob3000]

Nottingham above 21c is disgusting. Ruined a few brews by letting it get too high.

S-04 would work better at 25c if you don't want to use a wheat beer yeast.

[mozza]

I have used notty near 25 degrees and is still good in my opinion. I don't think it gives off flavours. Although I have reused my notty a couple of times so maybe it's adapted a little to the heat of my kitchen! Who knows!

[Patterd Ale]

I have accidentally had nottingham to 33c.
Surprisingly was ok.