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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:
5 HCU (~4 SRM)
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
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.
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)
Yeast: WYeast #3056 Bavarian Wheat in 16 oz. starter
Log: Brewed: 3/28/97
Fermentation: ~70°F
Bottled: 4/10/97
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.