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American Wheat
The malt is 100% Alexandars WHeat malt that is 60% wheat and 40% klagas malt. I used 2- 4 lb containers.
| Brewer: | Colby Fry | Email: | - | |||||
| Beer: | American Wheat | Style: | Weizen/Weissbier | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.062 | FG: | 1.010 | |||||
| Alcohol: | 6.8% v/v (5.3% w/w) | |||||||
| Water: | I use soft water. | |||||||
| Grain: | 1 lb. 0 oz. Dextrine malt (Cara-Pils) | |||||||
| Steep: | Steep Grains in 3 gallons of cold water until water reaches 170°F | |||||||
| Boil: | 60 minutes | SG 1.104 | 3 gallons | |||||
| 3 lb. 3 oz. Alexanders Klagas malt extract 4 lb. 13 oz. Alexanders Wheat extract |
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| No Irish Moss | ||||||||
| Hops: | 4 oz. Saaz (2.6% AA, 60 min.) | |||||||
| Yeast: | WHITE LABS: American Hefeweizen Ale (WLP320) yeast strain This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, Attenuation: 70-75; Flocculation: Low; Optimum Ferm. Temp: 65-69 Make Starter 1 day ahead of time with 4 tbsp DME and 8 oz Water. |
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| Log: | Primary 1 week Secondary 2 weeks Keg 1 week |
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| Carbonation: | 3.6 volumes | Keg: 27.7 psi @ 45°F | ||||||
| Tasting: | Should taste like a freaking wheat beer, GOD. | |||||||
Recipe posted 03/11/05.
