The early era of American wheat beer was an interesting mish-mash of styles, born out of necessity in Pacific Northwest brewpubs. By the early 1990s, a slightly hoppy form emerged and is echoed in this recipe.
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
|2 lbs||Briess CBW® Bavarian Wheat Dry Malt Extract||60 min boil|
|1 lb||Briess Brewers Red Wheat Flakes||Steeping grain|
|0.5 lb||Briess Brewers Malt||Steeping grain|
|0.25 lb||Briess Caramel Malt 10L||Steeping grain|
|0.5 oz||Cascade Hops (5.5% AAU)||60 min boil|
|0.5 oz||Cascade Hops (5.5% AAU)||5 min boil|
|3.3 lbs||Briess CBW® Pilsen Light Liquid Malt Extract||0 min boil|
|1 pack||White Labs WLP051 California V Ale Yeast||Fermenter|
|1 capsule||Servomyces Yeast Nutrient||10 min boil|
Primary Fermentation: 1 week at 66°F - 70°F.
Secondary Fermentation: 2 weeks at 66°F - 70°F.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP051 California V Ale Yeast for 2-3 weeks.
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol by Weight:
Alcohol by Volume: 4.5%