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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> American Wheat Ale w/Conan

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hoppybrewer
Joliet, IL
14 Posts


I usually have a clear idea of the flavors I am looking for when I design my recipes.  However, this one is stumping me.  I want to make an American Wheat ale with Conan yeast.  I'm just not sure what hops to use and the addition times and amounts.

Here's what I have so far.
4 gallon batch
OG 1.052-55
Ibu 28-35
45% Wheat Malt
30% Two-Row
20% Munich
5% Crystal
Chinook ~ 17 IBU
10 g Centennial 15 min.
10 g Amarillo 15 min.
10 g Centennial 0 min.
10 g Amarillo 0 in.

I am not set on my hop choices.  Hops I have in my inventory are Chinook, Citra, Cascade, Centennial, EKG, El Dorado, Nugget, Perle.  Also my local homebrew store has an excellent selection of hops and I could pick some other variety as well.

Thanks for any input.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


So, a wheat ale with some fruity tones from the yeast, and some fruity hops?  I like it.  I see no reason that won't work.

I might bump those late hops up in size (especially the flameout set), but Centennial and Amarillo play well together, and I would imagine they would go nicely with Conan.





Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Seems OK. What crystal are you throwing in? C60?



Posted 34 days ago.

hoppybrewer
Joliet, IL
14 Posts


Yeah, I'm thinking either C40L as I have some of that or C60 if I go to the homebrew store.  

Dad, have you ever picked up on hop astringency from large flameout additions in more balanced recipes? I'm not opposed to using more flameout hops as less would be wasted. I'm just fighting some astringency issues and was trying to limit the amount of hops in this batch.  Another thing I am adjusting in this batch is my water profile.  I'll be swtiching from tap water to RO water with some salts added.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I don't get astringency from big flameout additions, for whatever that's worth.  Granted, we're talking hop forward beers, but I really like the punch I get from 1.5, 2 ounces at flameout in a 6 gallon batch. 

Thing is, I don't do the West Coast IPAs, where it's just hop water.  I like some maltiness in any beer, I want some balance.  So again, I like the big late additions.

Heh, I'm struggling with not tossing in my leftover hops late on this Irish red I'm doing today. 



Posted 34 days ago.

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