Northwest Wheat Ale
IMHO, this is the quintessential summer beer. The characteristic
hefewiezen flavor and aroma are more reserved than other hefewiezens
I've tried - probably because of the yeast used. Although the hops
don't play a big role, this beer gets its name from the hop varieties
used. This is one I'll brew again and again.
Brewer: | Mark Riley | Email: | mriley@netcom.com | |||||
Beer: | Northwest Wheat Ale | Style: | American Wheat | |||||
Type: | All grain | Size: | 3.3 gallons | |||||
Color: |
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Bitterness: | 13 IBU | |||||
OG: | 1.044 | FG: | 1.017 | |||||
Alcohol: | 3.5% v/v (2.8% w/w) | |||||||
Grain: | 2 1/4 lb. Klages (2-row) 2 3/4 lb. Wheat malt 10 oz. American Munich |
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Mash: | 70% efficiency | |||||||
Mashed in 6 qt. water @ 168°F 60 minute rest @ 154°F I think the low efficiency happened because I sparged too quickly. |
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Boil: | 60 minutes | SG 1.044 | 3.3 gallons | |||||
1/4 tsp. Irish Moss (out of habit) | ||||||||
Hops: | 1/4 oz. Mt. Hood (4.8% AA, 60 min.) 1/8 oz. Willamette (5.3% AA, 30 min.) 1/8 oz. Mt. Hood (4.8% AA, 15 min.) 1/8 oz. Willamette (5.3% AA, 15 min.) 1/4 oz. Mt. Hood (aroma) 1/8 oz. Willamette (aroma) |
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Yeast: | WYeast #3056 Bavarian Wheat in 16 oz. starter |
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Log: | Brewed: 3/28/97 Fermentation: ~70°F Bottled: 4/10/97 |
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Carbonation: | 2.5 oz. corn sugar | |||||||
Tasting: | This beer has a thick tight head that stays around til the last sip. I think a little maltiness comes through in the aroma (from the Munich malt). Also, some bitterness is present and the beer finishes with a long pleasant aftertaste. If you don't rouse the yeast, this beer is remarkably clear for a wheat ale. Of course, I prefer to swirl the last ounce of beer and pour in all the yeast. |
Recipe posted 05/28/97.