Boleslaus
Well-Known Member
I have a question regarding this style. Most definitions say that it is a beer made with typically around 50% wheat that is fermented with clean american yeast and moderately hopped. What about a beer that uses only around 35% wheat with the rest being primarily pilsner malt fermented with Belgian Witbier yeast?
I just brewed up this recipe yesterday. I just kind of wrote it down because I thought it would taste good. I did this PM.
OG: 1.049
FG: 1.012
IBU: 24
SRM: 4
Boil Volume: 3gal
Batch Volume: 5.5gal
4# Extra Light DME
2# Flaked Wheat
.75# Wheat Malt
.75# Pilsner 2-Row
.5# Crystal 20L
.35 oz. Centennial - 60 min.
.5 oz. Cascade - 15 min.
.5 oz. Cascade - 5 min.
.15 oz. Centennial - 0 min.
1 tbsp. Orange Zest - 5 min.
1 tbsp. Lemon Zest - 5 min.
WLP400
Thoughts? I'm not a big stickler for having to put an exact style on everything, but I was curious about what to expect for this one. Will it be a slightly wheaty blonde ale or what? Thanks.
I just brewed up this recipe yesterday. I just kind of wrote it down because I thought it would taste good. I did this PM.
OG: 1.049
FG: 1.012
IBU: 24
SRM: 4
Boil Volume: 3gal
Batch Volume: 5.5gal
4# Extra Light DME
2# Flaked Wheat
.75# Wheat Malt
.75# Pilsner 2-Row
.5# Crystal 20L
.35 oz. Centennial - 60 min.
.5 oz. Cascade - 15 min.
.5 oz. Cascade - 5 min.
.15 oz. Centennial - 0 min.
1 tbsp. Orange Zest - 5 min.
1 tbsp. Lemon Zest - 5 min.
WLP400
Thoughts? I'm not a big stickler for having to put an exact style on everything, but I was curious about what to expect for this one. Will it be a slightly wheaty blonde ale or what? Thanks.