It’s time for us to brew a wheat beer. Unlike its German counterpart which has esters of banana and clove. An American what beer is grainy and a little bit hoppy. The grains for this beer style typically consist of about 50% white wheat malt. And the other 50% is some kind of barley.
If you are in the mood to try another great wheat recipe check our How to brew Watermelon Wheat Ale.
The Grain Bill
We are going for a very simple mix.
- 6 lbs 2 Row Malt
- 6 lbs North American Wheat Malt
Because this beer contains a large amount of wheat we are using rice hulls as well. When you’re brewing with wheat beer you don’t get the husks when you mill that wheat in the same way that you do with barley. That can mean that you end up getting a stuck sparge. The way we can tell we have a stuck sparge is when the sight glass starts dropping in the mash tun. To address that issue we are using a liberal amount of rice hulls. These effectively supplement the husks were not getting from the wheat.
Hops & Raspberries
We are using two different hops for this recipe.
- 0.75 oz Cetennial Hops at 60 minutes
- 1 oz Cetennial Hops at 0 minutes
- 1 oz Hallertau Hops at 0 minutes
Normally we make a yeast started a couple of od days before brew way. Cold crushed it and then pour it in. The yeast we are using is WLP001 California Ale Yeast. We want a really clean profile for the yeast.
We took 4 lbs of raspberry and put them into a muslin bag. they were already frozen so they were sanitized. Drop them into your keg and we took a tasting in 3 days. We took the raspberries out and let the beer settle for a couple of days more. Because the fruit went in past fermentation there is more sugar in this beer. If the beer is not kept cold it could ferment again.