Beer Forum

So I'm going to be doing my first all grain wheat soon, and I need some advice.

Here's my planned recipe:

5# Pale 2 row
5# Wheat Malt

Amarillo to about 15-20 IBUs at 60 min.
WLP320 White Labs American Wheat

2 cans Apricot Puree in secondary.

Do I need any more grains in the grain bill?
Should I add some rice hulls to prevent a stuck mash? If so, how much, a pound?
Mash temp? 150 always seems like a good number for me.
How long should I secondary for? 2 weeks seems like a good number, I think.

Any other tips that I should know about?

Thanks.

Your malt bill looks good (to me). Maybe amarillo isn't the best choice but it's your beer. I like hallertau in mine. Your yeast looks good too if you're brewing an American wheat.

Mash temp? 150° will thin it out a little. Maybe 153-154°. These are just my opinions though.

Oh...and yes, rice hulls are good. It takes a shit ton to get a pound though. I throw 2 good sized handfulls in.

2 cans of apricot seems a bit much unless you REAAAALLLLLLYYY like apricot then go for it. my 0.02. dose with one then taste. if you want more, add the other. and i friggin love amarillo!

a couple handfuls of rice hulls will do you fine, or a quarter pound if you absolutely have to measure it.

you should probably rinse and drain them first.

Steelers&Beer wrote:2 cans of apricot seems a bit much unless you REAAAALLLLLLYYY like apricot then go for it. my 0.02. dose with one then taste. if you want more, add the other. and i friggin love amarillo!

I agree, 2 cans is a lot. I just kegged an Apricot Wheat yesterday, added 1 can to secondary. Has a lot of flavor and aroma.

I also like Amarillo...

The only reason I have 2 cans of puree in secondary is because NB's Peach Wheat Kit has 2 cans in there.

Also, the Amarillo is there mainly because I have 2/3 of a pound of it in my freezer, and figured, what the hell, right? It's only bittering.

Thanks for the help folks!