I am relatively new to brewing....but I am going to give a white wheat a shot this weekend. Since I am a little cramped on space and I want to perfect some techniques I have been brewing small one gallon all grain batches. I want to do a white wheat but I was looking to deviate a little off norm - coriander and orange peel. I was considering some Grapefruit zest to impart citrus but also a little bitterness. Also considered a little cumin for a more smokey spice flavor. Guess I am just trying to create some sort of weird texas white. I am really open to ideas.
When you say white wheat, what style are you looking to create? White wheat is an actual grain. The other is Red. The other other is torrified. And of course the 4th other is unmalted wheat. So what white wheat are you planning? If it is a Wit you want, start to explore yeast. If it is a more traditional wheat beer, start to explore yeast. American or Bavarian? That right there is 75% of the wheat beer. You are also going to need to determine the base malt as well as the ratio of wheat to barley. Then we can start to focus on weird Texas additions. Cheers.
I guess a simple Americanized Wit - American Pilsner, American Wheat, Flaked wheat and flaked oats is what I was thinking....as for yeast the store closest to me does not have a huge selection.... mostly dry yeasts....Safbrew T-58 seems to be what he has available and I think it will work. But I am thinking for a one gallon batch I might get by with something that is reasonably refreshing. Keep in mind I am just starting out....simplicity until I perfect technique is what I am looking to accomplish, but I would also like to have a little fun....hence the Grapefruit idea.
Why not try a basic Belgian Witbier or a basic American Wheat beer before you start experimenting? That way you'll know what you're getting from the basic recipe before you start messing with it. I mention this because you say you want a simple Americanized Wit. But you're contemplating using more different grain types than either a Witbier or American Wheat typically would. If you load up the grain bill, add grapefruit zest and cumin, and it sucks, how will you know if it was the recipe or your process? Apologies if you have brewed a Witbier or American Wheat before. I just assumed you hadn't when you called this a "white wheat."
Quite right it is a first time. Very valid point. Get a solid base and then start experimenting. I think I might brew 2 batches. One gallons don't take long.....one base simple and the other with a twist. I appreciate your feedback.
~2 gal batch: 3.25 gal RO water 2.5# wheat dme 1/2 sachet US-05 Hops to 25 IBU, spice/flavor to taste
