American Wheat Beer American Wheat

[AnOldUR]

Does anyone have a good Hefeweizen recipe?

Can't help you with the Hefe. Even though I'm German, like BrewAlchemy, I prefer an American Wheat.

. . . But got to ask. Are you from New Jersey?

 

[BackyardHB]

Can't help you with the Hefe. Even though I'm German, like BrewAlchemy, I prefer an American Wheat.

. . . But got to ask. Are you from New Jersey?

No from Texas.. What is the difference between Hefe and American Wheat?

 

[AnOldUR]

What is the difference between Hefe and American Wheat?

Banana, clove, noble hops.

Hefe = Yeast
American Wheat beers use a clean yeast, not the estery German wheat beer type.

 

[BrewAlchemy]

No from Texas.. What is the difference between Hefe and American Wheat?

Yeast strain, Hefe are usually Belgian and produce more phenolic compounds, that tend to give of a more clove, banana, and medicinal/band-aid taste to the beer. Thats one of the main reasons i cant get myself to enjoy Belgian yeasts cause it just reminds me of the dentists.

 

[BackyardHB]

Yeast strain, Hefe are usually Belgian and produce more phenolic compounds, that tend to give of a more clove, banana, and medicinal/band-aid taste to the beer. Thats one of the main reasons i cant get myself to enjoy Belgian yeasts cause it just reminds me of the dentists.

Thanks!
What do you recommend for a blonde? American Ale Yeast? On the topic of a blonde what are some good hops? To you normally use them for Bitter, flavoring and aroma?
Looking for a good smooth refreshing blonde....

 

[BigRock947]

I finally got to try this beer today and I thought it is one of the best American Wheat Beers I have tried. I'm going to keep this recipe in the rotation for sure. Thanks.

 

[Surface_Tension]

I made five gallons of this and I finally have a wheat beer in the mix I like. I've tried several hefe's and just don't like the spicy twang, i gravitate more toward a clean american like Widmer.

Only thing I did different was use herbuckle and cascade (because I had the cascade). It came across a little hoppy to begin with but has mellowed out nicely. I'm pulling trigger on a ten gallon batch shortly.

Thanks for the recipe.

Dave

 

[jswanson737]

Brewed this bad boy up yesterday... Everything went perfect, got a solid mash at 151.5 degrees, pretty excited about this but... when I checked the efficiency I got a whopping 55%, and an original gravity of 1.036.

Then, I remembered at the supply store, when the guy was milling the grains, the scale looked a little shy of what the total grain bill was supposed to be, it looked to be about a pound short, but ignorantly, I disregarded this and assumed the guy knew what he was doing... sounds like I got shorted on grains. Bummer. Will carry on as planned and see what the outcome is, hopefully it will still taste fine, just be a little low on alcohol.

 

[jswanson737]

Finished at 1.002, so I guess that's not so bad. Went up to my buddy's to bottle, come to find out he'd had it in primary for 14 days at 74 degress, then secondary for 6 days... at room temperature (80 degrees)... this should be interesting. Will see how it turns out!

 

[elproducto]

Looks like a great base recipe for Raspberry Wheat

 

[jswanson737]

Well, 14 days in primary, 6 days in secondary at 80 degrees, and two weeks in 80 degrees bottle conditioning... just as I suspected, it's not right!! Tastes overwhelmingly fruity, wondering if these temperatures could have caused the esthers? I can't believe this is the correct flavor... opinions?

 

[FranklinsBestHomebrew]

Me and my buddy are going to do a 10 gallon batch but with 2oz. of sweet orange peel. Then split it and try WL320 and Wyeast 1010. Should be interesting to see the difference.

 

[jmf143]

I brewed this using Bell's yeast and racked it onto three 15 oz cans of Oregon Raspberry Puree in the serving keg. Left it under pressure at room temp for 4 days, then put it into the kegerator. Nice balance between sweet/tartness from the raspberry. Looks cloudy like a wheat beer. Only other change to the recipe was using 5 1/2 lbs of wheat malt as my LHBS didn't have any flaked wheat in stock. Thanks to the OP for a nice recipe!

 

[SwivelHips]

Planning to brew this on Sunday, as per the original recipe. I'm not adding any fruit, it'll be up to the drinker to add a wedge of lemon or lime if desired. Thanks for the recipe!!

 

[Steffen101]

Hey quick question, I am an amatuer brewer.

How many gallons of water should I add for the mash? And how much for sparging?

Thanks

 

[SwivelHips]

^ Short answer: enough water at the right temperature to bring it to your desired mash temperature.

Slightly longer answer: Calculate it using brewing software (BeerSmith offers a free trial) or formulae easily found on the Web or in any of several excellent brew books.

Also recommended: https://www.homebrewtalk.com/f39/faq-please-read-before-asking-question-7909/

 

[iamjonsharp]

Based on old Beersmith records...I used approx 3.25 gal in the mash (should be about 1.25 qt per lb of grain) and 4.5 gal of sparge water. The sparge volume is based achieving 6.25 gal of wort, preboil.

 

[jmzcustomz]

Thanks for posting this. I just used this as base for my first AG wheat. I recently obtained a LOT (over 250 lbs) of old grain, mostly stored properly. Due to it being old I did up the amounts on grains & hops just to be safe. Also substituted Saaz & Strisslespalt for the tettnang. I also added about 6 oz of flaked rice, just to see what it would do. So far all my numbers fell in between the ranges BeerSmith gave so feel pretty confident that it worked.
Thanks again.

 

[Disintegr8or]

I made this per OP's recipe 6 weeks ago.
It's been in the bottle for 4.
Really good beer! I can't believe how clear it came out.

 

[jmzcustomz]

Update this thing turned out pretty good and easy drinking. It took a few weeks to age and not taste so green. It's got a good cloudy color and nice floral aroma with a creamy white foam head.

 

[kmoyer01]

Cooked this Sunday but substituted Mt. Hood. Racking into secondary over 5 lbs of crushed strawberries on Saturday. I'm not a big fan of fruity wheats, but this is going to a blues festival in July and I am looking more for mass appeal.

SF-05 is the key to this it looks like. Krausen starting within 3 hours of pitching yeast. Bubbling away steadily within 6 hours. I think I've gotten to used to brewing big IPA's. This one looks so calm and reserved in the carboy. Can't wait to give it a try.

 

[tallguybrewing]

I tried this recipe recently and LOVED IT! Just what i was looking for, a clean, mellow American wheat ale with minimal citrus "notes" and a lingering wheat/yeast flavor. Well done on the recipe! I'm going to try another 5 gallon batch and see if I can tweak it more in the direction of an Oberon.. maybe substitute one of the hop additions with something more fruity, or add some orange peel to the fermenter? It's worth noting I guess, that my temps for the first week of fermentation were kinda all over the map. Started around 66-68, but got no activity in airlock. Knowing of course that doesn't necessarily mean nothing's happening, I couldn't help myself and moved the fermenter into the low 70s. Again, no visible activity. But the gravity readings were consistent with where it should be, so I wasn't overly panicked. I think the last week of the two for fermentation was around 68-70, but clearly it came out just fine, at least IMHO. Thanks for a great recipe!

 

[lilrokz06]

Awesome beer, was ready just in time for the fight...

 

[msa8967]

Has anyone tried making this recipe using white labs american hefe yeast?

http://www.whitelabs.com/yeast/wlp320-american-hefeweizen-ale-yeast

 

[tallguybrewing]

I used this recipe back in summer '13, loved it. I'm going to try it again, except add some extra amarillo in hopes of creating something akin to Gumballhead... I know, it's winter... but I just love American wheat ales! Plus, I need something extra for a party coming up and I apparently suck at making stouts. I'll post feedback on the latest iteration of your recipe, Jon! And thanks

 

[msa8967]

Anyone think adding 0.5 oz of the herbsucker hops at flame out would be a good idea? I try to formulate many of my recipes so that I don't have 1/2 oz of hops left over.

 

[Takeshi_pilis]

Hi, hi! I have a question! I will be brewing 1/2 batch of this recipe. Im using simple equipment. So plastic bucket as a fermenter. Im planing to add a little bit of dried apricot.

It so happens that I have leftover 20g of amarillo hops. Should I dry hop this half batch? Or it will be more problems than use. Because I can not ensure oxygen free enviroment and transfer.

 

[Beekeeper]

Hi, hi! I have a question! I will be brewing 1/2 batch of this recipe. Im using simple equipment. So plastic bucket as a fermenter. Im planing to add a little bit of dried apricot.

It so happens that I have leftover 20g of amarillo hops. Should I dry hop this half batch? Or it will be more problems than use. Because I can not ensure oxygen free enviroment and transfer.

Sry, I don't have anything to contribute, but I thank you for reviving this as ancient thread. I had a good laugh at the misspelling in the prior post from 2014: herbsucker