I always try and have a hoppy beer on draft during the summer. It is getting colder outside now but I still crave hops so I am going forward with brewing this beer. I had an idea to make a hoppy wheat beer inspired by Three Floyd's Brewing Gumballhead. I have experimented with bases for IPAs with both single malt brews and beers involving upwards of 4 or 5 malts. I think when it comes down to it if you keep it simple with a little bit of sugar to help dry the beer out, it will turn out great. I am going the other way this time. Flaked wheat, Torrified wheat, White wheat malt, Vienna malt and Pilsner malt will all be in the recipe. With the huge amount of wheat in this beer I am going to add a few handfuls of rice hulls to aid in lautering and also run off slowly to prevent a stuck mash.
For this beer I decided to use 100% organic blue agave syrup as my sugar addition. You can probably find this on the shelves in your local CO-OP. The syrup itself should be easy to work with since it comes in a squeeze bottle similar to fake maple syrup products. I will add this when I add all my sugar additions, at the 0 minute mark in the boil after I have taken it off the heat to avoid burning the sugar. The agave should add a more unique flavor while increasing my SRM more than corn sugar. I have seen and tried other beers on the market using agave and have enjoyed them so this is my attempt.
Anticipated Pre-Boil O.G. 1.052 Anticipated O.G. 1.055
5.5 lbs. Belgian Pilsner Malt
2.75 lbs. Vienna Malt
1.75 lbs. White Wheat Malt
1 lbs. Flaked Wheat
.75 lbs. Torrified Wheat
1 lbs Organic Raw Blue Agave Syrup
5 Handfuls of Rice Hulls
1.5 oz.. Magnum 14.0 aau @60 min. = 68 IBUs
10 oz. Mixed Bag of Hops (above) @ 0 min. = 0 IBUs
American Ale Yeast II
Filtered Burlington water with 4 grams of gypsum added to the boil. 1 tablet of Whilfloc added at 15 mins. left in the boil