Hoppy wheat beer, simple and delicious. For this batch I’m using a new variety of hops, Meridian, and I’m hoping the lemon notes of this hop pair well with the grainy, flour flavors of the wheat. Instead of enjoying a slice of lemon in your wheat beer the hops will provide that flavor compliment (in theory). I’ve been wanting to brew a hoppy wheat beer for a while and originally I conceived this beer using Amarillo hops, but after that less than stellar crop from 2013 I’ve steered away from that hop. And considering there are so many new varieties coming out there seems to always something new and interesting to try out. For yeast I went with the Boddington’s strain – Wyeast London Ale III. I just used this in the last batch of El Capitan IPA and I like the fruity and slight mineral notes it gives and seems to compliment a hoppy beer pretty well.
Mash: 147 (15 min.), 151 (15 min.), 163 (15 min.)
Boil: 60 min.
Mash pH: 5.3
31.1% Red Wheat Malt
17.8% Flaked Wheat
35.6% NW Pale Ale Malt
13.3% Goldpils Vienna Malt
2.2% Acidulated Malt
0.5 oz Meridian (6.5%) 60 min.
1.00 oz Meridian (6.5%) 10 min.
4.00 oz Meridian (6.5%) 0 min.
4.00 oz Meridian (6.5%) Dry Hop
Wyeast 1318 – London Ale III
Pitched yeast at 68 degrees and held fermentation at 69 degrees for the first few days and then ramped temperature up to 72 and will hold there til the cold crash. Wheat beers condition pretty quickly so this will be on tap at the nest pretty soon.
Kegged on 4/21. Finished pretty dry @ 1.008. Ended up with around 82% attenuation. So far this yeast strain isn’t having any problems getting 80% + attenuation (but no crystal malts have been used yet). The sample tasted lemony with a little bit of citrus fruit and finished with a really nice grainy malt note.
Tasting notes – 5.11.16
Aroma: Sweet lemon, very fresh.
Appearance: Hazy dark golden with a billowy white head that lasts a few minutes before falling away. Really great looking wheat beer.
Taste: Hops first with a lemon/lemon bar note (little sweetness) followed by a nice grainy supporting malt profile. Yeast esters can be picked out but pretty subtle can compliments the fruitiness of the pint.
Overall: Really love how this one turned out. The meridian is a great hop choice for a wheat beer. It gives a sweet lemon flavor but isn’t too intense and lets the malt punch through. The hop flavors have faded a bit since I first put it on tap but its still drinking quite nice and a really great warm weather beer. I wasn’t sure if the London III yeast would be totally perfect for this beer but it really works and isn’t overly fruity. Might just up the wheat next version and drop the flaked wheat entirely but besides that I don’t think there’s much to tinker with. Cheers!