Hi folks.
Earlier this summer I decided it would be nice to have a wheat beer on hand to enjoy the nice weather (summer is pretty short where I call home). After doing some reading, I decided to attempt a partial mash to get the most out of my wheat.
Recipe is as follows:
2 lbs German Pilsner
2 lbs malted wheat
1 lb Abbey (aromatic)
~1 cup rice hulls
2.2 lbs wheat DME (will add with ~10 min left in the boil)
2 oz Styrian Goldings 4.5% AA (1 oz 60 min, 1 oz 20 min)
1 oz Saaz 3.5% AA (5 min)
Wyeast 3711 (with starter)
I'm hoping to get something funky and flavourful without using spices or other adjuncts. I'm wondering if I'm a little too heavy on the abbey malt - I want to taste it but I don't want it to dominate the beer. Should I cut it back or add a bit of regular DME? Or both?
The other idea I've been toying with is adding some flaked wheat. Any suggestions? Better to KISS this time around?
Anything else I haven't thought of? I'm going to be brewing this weekend. Can't wait to give partial mash a shot!
Earlier this summer I decided it would be nice to have a wheat beer on hand to enjoy the nice weather (summer is pretty short where I call home). After doing some reading, I decided to attempt a partial mash to get the most out of my wheat.
Recipe is as follows:
2 lbs German Pilsner
2 lbs malted wheat
1 lb Abbey (aromatic)
~1 cup rice hulls
2.2 lbs wheat DME (will add with ~10 min left in the boil)
2 oz Styrian Goldings 4.5% AA (1 oz 60 min, 1 oz 20 min)
1 oz Saaz 3.5% AA (5 min)
Wyeast 3711 (with starter)
I'm hoping to get something funky and flavourful without using spices or other adjuncts. I'm wondering if I'm a little too heavy on the abbey malt - I want to taste it but I don't want it to dominate the beer. Should I cut it back or add a bit of regular DME? Or both?
The other idea I've been toying with is adding some flaked wheat. Any suggestions? Better to KISS this time around?
Anything else I haven't thought of? I'm going to be brewing this weekend. Can't wait to give partial mash a shot!