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-   -   American Wheat (http://www.homebrewtalk.com/f70/american-wheat-75279/)

iamjonsharp 08-06-2008 02:39 PM

American Wheat
 
Recipe for 75% efficiency, 5.5 gallons

4.5 lbs Wheat Malt, German (2 SRM)
3.5 lbs Pale Ale Malt, US (2 SRM)
1 lb Flaked Wheat (1.6 SRM)
0.5 lbs Munich Malt (9 SRM)
0.5 lbs Rice Hulls

1.5 oz Hersbrucker (3.5%) for 30 min
0.5 oz Tettnang (3.2%) for 15 min
0.5 oz Tettnang (3.2%) for 0 min

SafAle American Ale Yeast (S-05)

Mash for 60 min at 152 F

Fermented at 65 F for 2 weeks, then bottled.

Cloudy straw yellow color with creamy white head. Average hop aroma with hints of flowers, pine, and citrus. Average wheat and malt aroma with hints of caramel, straw, and nuttiness. Slight doughy yeast aroma. Hints of coriander. Medium body. Wheaty flavor with average duration, lightly sweet, lightly bitter finish. 42/50

Otis The Drunk 08-06-2008 03:54 PM

Looks good

McCuckerson 01-04-2009 02:04 AM

If it is an "American Wheat", then why do you use a German wheat?

iamjonsharp 01-12-2009 01:45 PM

Quote:

Originally Posted by McCuckerson (Post 1040979)
If it is an "American Wheat", then why do you use a German wheat?

Using a clean, neutral ale yeast, rather than a spicy, banana & clove German wheat beer yeast is what makes it an "American Wheat."

McCuckerson 02-03-2009 04:34 PM

Quote:

Originally Posted by iamjonsharp (Post 1058797)
Using a clean, neutral ale yeast, rather than a spicy, banana & clove German wheat beer yeast is what makes it an "American Wheat."

That sounds very good! I don't like the Hefe I brewed for that exact reason. What are the flavors like?

iamjonsharp 02-03-2009 05:49 PM

Overall, it's an easy drinkin' & refreshing summer brew. With the neutral ale yeast, you really get the flavors of the wheat coming through, which as best I can describe is like malty with a subtle spiciness and a bit of tanginess.

Probably one of the most available commercial examples of this style would be Widmer's Hefeweizen.

McCuckerson 02-03-2009 10:53 PM

Quote:

Originally Posted by iamjonsharp (Post 1109680)
Overall, it's an easy drinkin' & refreshing summer brew. With the neutral ale yeast, you really get the flavors of the wheat coming through, which as best I can describe is like malty with a subtle spiciness and a bit of tanginess.

Probably one of the most available commercial examples of this style would be Widmer's Hefeweizen.

Bingo! - Widmer's is my favorite! I was very disappointed when I took a crack at making my own with Wyeast 3068. All I get is a chemical banana flavor. Do you swirl the pour to activate the yeast with your recipe?

iamjonsharp 02-04-2009 01:25 PM

Quote:

Originally Posted by McCuckerson (Post 1110459)
Bingo! - Widmer's is my favorite! I was very disappointed when I took a crack at making my own with Wyeast 3068. All I get is a chemical banana flavor. Do you swirl the pour to activate the yeast with your recipe?

Yeah, sometimes I would add in the yeast from the bottle into my glass, or sometimes not, depending on whether or not I wanted it yeasty. The S-05 yeast works well. There are also "American Wheat" strains available from White Labs: WLP320, and Wyeast: 1010. I've never used the 320 or 1010 before, but they are probably also worth a try.

McKBrew 02-04-2009 03:09 PM

Wyeast German Ale (1007) yeast is pretty neutral and works well in wheat beers too.
Wyeast Laboratories. German Aleā„¢ 1007

UnaBonger 02-26-2009 11:12 AM

Is this comparable to Widmers? Looks like a nice recipe :)


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