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All-Grain - American Wheat Beer

165 calories
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=23894
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1.050
1.012
4.98%
20.01
3.98
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb Pale 2-Row5.5 lb Pale 2-Row 37 1.8 50%
4.5 lb Wheat4.5 lb Wheat 38 1.8 40.9%
0.5 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.5%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
9 g Magnum9 g Magnum HopsPellet15First Wort 10.37
8 g Centennial8 g Centennial HopsPellet10Boil50 min9.64
21 g Centennial21 g Centennial HopsPellet10Aroma0 min
 
Mash Guidelines
Amount Description Type Temp Time
--Infusion152 F60 min
--Sparge165 F10 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes
Hops:
9 g (0.32 oz) Yakima Magnum (14.0% AA); first wort hops
8 g (0.28 oz) Centennial (8.8% AA); 10 min.
21 g (0.74 oz) Centennial (8.8% AA); 0 min.

Recommended Cold Crash

I used pale white wheat malt, 1.5L I believe.
The munich malt is 10L.

Recipe Type: All Grain
Yeast: Wyeast 2565 Kölsch
Yeast Starter: 1.5 L on stir plate
Batch Size (Gallons): 6.0
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 19
Boiling Time (Minutes): 60
Color: 3.9 SRM
Primary Fermentation (# of Days & Temp): 9 days at 62 °F
Tasting Notes: Refreshing beer with a nice mouthfeel and a light clean fruitiness.

Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.

Grain:
5.5 lb 2-row malt (52%)
4.5 lb Wheat malt (43%)
0.5 lb Munich malt (5%)
0.5 lb rice hulls

Hops:
9 g Yakima Magnum (14.0% AA); first wort hops
8 g Centennial (8.8% AA); 10 min.
21 g Centennial (8.8% AA); 0 min.

Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.

Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.
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View Count: 370
Brew Count: 1
Last Updated: 2016-02-15 21:18 UTC
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