T-Street Wheat

[GillsBeerGarage]

Alright so i want to make a T-Street Wheat Clone...just for those light beer lovers in my family that enjoy it! I been doing some research and found it consist of (Wheat, Barley, and Liberty hops for finish...along with american/bavarian yeast for fermenting) I haven't asked Noah about this beer at Pizza Port but am hoping i don't have to....Any Suggestions for a starter recipe?

[LBrewski]

American wheat style grist is pretty simple, about 50-50 two row pale malt to wheat malt. I think you could go with

5.5 lbs of white wheat
6.0 lbs of 2-row pale

should be in the 1.055 range, adjust for your batch size and efficiency. I usually target 5.5 gallons. You may want to add .5 lbs of rice hulls to help with lautering and avoid a stuck mash that can happen with a high percentage of wheat in the malt bill.

As for hops, target about 25 IBUs, make the bittering (60 minute) addition about 75% of the total. Typically Willamette is used - I've seen others such as Centennial and Cascade used together.

Yeast choices that I would consider are WLP320 American Hefeweizen Ale, WLP001 American Ale or WLP029 German Ale/ Kölsch. Making a starter is always a good idea.

Wheat malt foams up quite a bit during fermentation, hook up a blow-off tube set up. I have a summer (Blonde) ale on tap now that has 1 lb of wheat in the recipe and it darn near needed a blow off; I'll know to set it up next time.

Hope this helps,
-Larry

[chris]

So, I've been thinking about doing a wheat beer myself but I've had reservations about it since I keg. My beers tend to clear quite dramatically after a week or so on cold storage. What's the answer to kegging a wheat beer? Drink it fast? Shake the keg before drinking? Drink it clear? What does anyone do if they keg up their wheat beers?

[mcherney]

Why does it matter if its clear? Does it still taste good? I do a wheat beer with rye and often keg it and it des clear up somewhat but it taste great! Thats all I care about.

[chris]

So maybe I asked the question wrong or something. I guess technically what I wanted to hear about was what people on this forum do if they keg a wheat beer and their kegged beers clear rapidly but it is a wheat beer that they want to be cloudy, such as styles of wheat beer that are supposed to be cloudy like a Belgian Witbier (Category 16A) or an unfiltered HefeWeizen. According to BJCP guidelines many wheat beers range in appearance from brilliant to cloudy, so some wheat or rye beers are served clear but those aren't the ones that I am asking about.

Just wondering. If I had to pick a tactic myself I might choose to bottle up batches of those styles that are supposed to be served cloudy but I am not incredibly fond of bottling so I was wondering if there were any tips/tricks for kegging up these styles. To me it matters if the suspended yeast and wheat proteins are supposed to be part of the taste of that particular beer.

[mcherney]

Try adding more flaked wheat to the recipe and then shaking the keg before you serve. The longer it sits, the more its going to clear. Thats why when you study to become a BJCP judge, the tell you to rouse the yeast in the bottle by gently rolling it before you open to get the yeast in suspension and cloudy up the beer.