Yeast for an Amber Wheat

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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spgriffin
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Yeast for an Amber Wheat

Post by spgriffin »

I brew an amber wheat every year toward the end of the summer. I typically use an American Wheat yeast, but wanted others thoughts on using an Irish Ale yeast? The bill is 20% wheat and uses a layering crystal malts to reach amber and an ounce of chocolate to make the color stand out a bit.


Thoughts on how it would alter the taste?
Keg 1: Rye stout
Keg 2: Irish honey red
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slothrob
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Irish Wheat

Post by slothrob »

I suppose it might taste more like an Irish Red Ale.
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brewmeisterintng
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Post by brewmeisterintng »

If you want to make it a wonderful yeasty hefe style beer with the banana and clove flavors... that is what I would do... but then... I love a good hefe.
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WLP 300

Post by beerdragon »

So for a right outta the gun yeasty banan wheat that's the yeast to go ?? :D
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slothrob
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Post by slothrob »

A German Hefeweizen yeast, especially fermented warm (up near 70°F), is the first that comes to mind for banana aromas and flavors.
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spgriffin
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Amber wheat

Post by spgriffin »

Sorry to disappoint, but a hefe yeast is the last thing I would add. Hefe beers taste like shampoo. Just can't do it. Any other thoughts here?
Keg 1: Rye stout
Keg 2: Irish honey red
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slothrob
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Post by slothrob »

What are you going for? I think the Irish Ale yeast would make a decent Amber Ale, with more character than the American Wheat Yeast. WLP011 is a good yeast to highlight the malt character, with less yeast character than the Irish Ale. Wy1007 or US-05 would give a drier, crisper beer, with similarly mild yeast character.
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spgriffin
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Amber wheat

Post by spgriffin »

Ok. I am back with results. Won't use an Irish Ale yeast for this again. Too tart, too sweat. I know that profile helps balance a dry beer and stouts, but an amber wheat was a bad idea. I will use either AA II or Northwest next time and see what happens.
Keg 1: Rye stout
Keg 2: Irish honey red
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