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Light Hybrid Beer - American Wheat or Rye Beer (BJCP 2008)




Top 10 American Wheat or Rye Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
American Orange wheat
4 gal 5.44% 17.12 1.055 1.013
All Grain 9935
Citrus Wheat
5.25 gal 5.48% 22.25 1.050 1.008
All Grain 7938
The Eld - Elderberry Wheat Beer
5 gal 5.45% 20.86 1.055 1.014
All Grain 6655
Rowdy
5.5 gal 6.26% 46.69 1.064 1.016
All Grain 6514
Sunshine Wheat Beer Clone
5 gal 4.87% 22.16 1.049 1.012
extract 3999
1 gallon wheat
1 gal 4.73% 17.78 1.050 1.014
BIAB 3871
Jalapeno Raspberry Wheat
5.5 gal 5.17% 24.01 1.055 1.015
Partial Mash 3755
Dropsith's Cherry Wheat
5.5 gal 5.08% 25.11 1.054 1.015
extract 3755
Clementine Wheat
5 gal 5.65% 48.53 1.057 1.014
extract 3059
Bombastic Dark Cinnamon Wheat
5.5 gal 4.21% 17.49 1.042 1.010
All Grain 3040

Newest American Wheat or Rye Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Brewgrass American Wheat
5.5 gal 5.97% 30.53 1.057 1.012
BIAB 18
Super Session New Zealand (SSNEZ)
20 L 2.21% 56.65 1.021 1.004
All Grain 129
Honey Wheat
5.5 gal 5.51% 26.73 1.052 1.010
All Grain 113
Oberjon
5.5 gal 6.02% 47.19 1.056 1.011
All Grain 189
Zdravo pivo
1250 L 4.01% 30.87 1.038 1.008
All Grain 83
American Wheat
160 L 4.98% 4.09 1.051 1.013
All Grain 196
Berry Ale for Itoshima
160 L 5.35% 13.02 1.049 1.008
All Grain 321
Food Truck Shrimp Boil
11 gal 4.75% 18.89 1.047 1.011
All Grain 228
Lemon Lavender Wheat
5.5 gal 4.8% 17.8 1.047 1.011
All Grain 210
Option #3 Rye Pale Ale
25 L 5.69% 48.13 1.056 1.012
All Grain 333

Fermentables Used In American Wheat or Rye Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 298 US Grain base malt 1.8°L
37 46% 8% - 89%
American - White Wheat 174 American Grain base malt 2.8°L
40 40% 4% - 97%
American - Wheat 142 American Grain base malt 1.8°L
38 42% 10% - 100%
Liquid Malt Extract - Wheat 87 Liquid Extract extract 3°L
35 69% 15% - 100%
Rice Hulls 87 Adjunct other 0°L
0 6% 2% - 29%
American - Carapils (Dextrine Malt) 65 American Grain crystal malt 1.8°L
33 5% 2% - 10%
Flaked Wheat 61 Adjunct raw 2°L
34 15% 4% - 58%
Munich - Light 10L 60 Grain specialty malt 10°L
33 8% 1% - 50%
Dry Malt Extract - Wheat 59 Dry Extract extract 3°L
42 46% 10% - 100%
Rye 53 Grain base malt 3.5°L
38 21% 3% - 100%

Hops Used In American Wheat or Rye Beer (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 164 7 34% 3% - 100%
Amarillo 114 8.6 23% 2% - 100%
Willamette 90 4.5 44% 1% - 100%
Citra 84 11 27% 3% - 100%
Centennial 64 10 32% 3% - 100%
Saaz 57 3.5 33% 11% - 100%
Magnum 43 15 28% 2% - 100%
Columbus 32 15 22% 1% - 50%
Domestic Hallertau 31 3.9 47% 3% - 100%
Chinook 30 13 27% 3% - 100%

Steeping Grains Used In American Wheat or Rye Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 17 Adjunct raw 2°L
34 56% 20% - 100%
American - Carapils (Dextrine Malt) 17 American Grain crystal malt 1.8°L
33 48% 5% - 100%
Honey Malt 12 Grain crystal malt 25°L
37 59% 12% - 100%
US - Pale 2-Row 11 US Grain base malt 1.8°L
37 51% 11% - 100%
American - White Wheat 10 American Grain base malt 2.8°L
40 43% 25% - 71%
American - Caramel / Crystal 10L 9 American Grain crystal malt 10°L
35 67% 20% - 100%
Torrified Wheat 7 Adjunct raw 2°L
36 55% 17% - 100%
Flaked Oats 6 Adjunct raw 2.2°L
33 38% 12% - 100%
German - Wheat Malt 5 German Grain base malt 2°L
37 43% 22% - 60%
American - Wheat 5 American Grain base malt 1.8°L
38 44% 25% - 80%

Yeasts Used In American Wheat or Rye Beer (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 139 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Wheat 1010 95 Wyeast Wheat 0.1 Low 76% 58°F 74°F
White Labs - California Ale Yeast WLP001 52 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 41 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - American Hefeweizen Ale Yeast WLP320 36 White Labs Ale Medium Low 72.5% 65°F 69°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 26 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 18 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 17 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - K├Âlsch 2565 12 Wyeast Ale 0.1 Low 75% 56°F 70°F
White Labs - Hefeweizen Ale Yeast WLP300 11 White Labs Wheat Medium Low 74% 68°F 72°F

Other Ingredients Used In American Wheat or Rye Beer (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 73 Fining Boil 64% 1% - 100%
Gypsum 31 Water Agt Mash 8% 0% - 50%
Whirlfloc 27 Fining Boil 64% 0% - 100%
Epsom Salt 16 Water Agt Mash 7% 0% - 26%
Calcium Chloride (dihydrate) 12 Water Agt Mash 0% 0% - 1%
Lactic acid 12 Water Agt Boil 58% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 13% 0% - 50%
Citric acid 4 Water Agt Mash 13% 0% - 31%
Coriander Seed 4 Spice Boil 27% 1% - 78%
Sweet Orange Peel 4 Flavor Boil 57% 10% - 100%

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