Canadian Eh!L Posted November 27, 2011 Share Posted November 27, 2011 So after a few brews in a row that aren't worth mentioning let a lone drinking [annoyed] I think I hit on a good one again.[cool] Waitabit Wheat Ale 1.7 Real Ale 566g Amber Malt (liquid) 300g Dex 200g Wheat malt (cracked&steeped 25mins) 50g Roasted Barley (cracked&steeped 25mins) 25g Nelson Sauvin (steeped 25 mins) 20g Nelson Sauvin (Dry Hopped) 23L water 11.5 US-05 Pitched @ 23C 120g Dex (bulk prime) OG 1.040 FG 1.010 AVB% 4.5 Strong Flavour, Great Body, Beautiful Aroma! Link to comment Share on other sites More sharing options...
Muddy Waters Posted November 27, 2011 Share Posted November 27, 2011 Sounds good Chad [biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted November 28, 2011 Share Posted November 28, 2011 Yeah it looks good Chad, the roasted barley would add something I think. Although do you need more than 200g of wheat malt to be a wheat ale? Is this the beer you posted before and the discussion led to steeping vs mashing wheat malt? (sorry, too lazy to do a search). If so, I guess there were no ill effects. Could you taste the wheat malt? I will Waitabit for your response. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 28, 2011 Author Share Posted November 28, 2011 Hi Hairy, You might be right about needing more wheat to call it a "wheat", but I just thought the name rang so well that I had to go with it.[innocent] This is not the brew I posted about earlier. That one is my Willamette Wheat Ale with 500g of wheat malt. I have yet to bottle that one but it is showing promise. I racked it over to a glass carboy the other day. It is cloudy but like Paul said "who cares?"[cool] Link to comment Share on other sites More sharing options...
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