American Pale Wheat Ale


To make a truly different beer has always been a major test and desire for any homebrewer.  Well, there is a style that captivates many a palate enough to create a demand.  This will involve the use of a common grain in conjunction with malted barley.  Yes, think wheat added to your favorite Blonde Ale to make a twist on the traditional German style ale.  The answer lies in the yeast that will not impart clove, banana, etc. The clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.

 Summertime invokes thoughts of a refreshing brew to counteract the heat. Give this a try and be pleasantly surprised.

         American Pale Wheat                            All Grain    5 Gal._

  5 #   Pale 2-Row malt

  3 #   White Wheat malt  2.5°L

  2 #   Flaked Wheat

10 g.  Magnum  pellets   12.4 % AA

28 g.  Sterling  pellets         8  % AA

Mash   3.5 G. water at 166 °F in tun add grains to 154 °F

            60 min. conversion rest or longer until Iodine test is OK

Sparge  5 Gal. 168°F water collect  ~ 7.5 G.

Boil        60 min.

Hops     First addition      5 g.   Magnum       @  15 min.

              Second              5 g.   Magnum        @  30 min.

              Third                14 g.   Sterling          @  45 min.

              Last                 14 g.   Sterling           @  End of boil

O.G.  1.052       F.G. 1.006         21  IBU’s            4 SRM

Rest  5 min.-chill to fermenter-oxygenate Pitch @ 66 °F         

          15 Sec. O2 flow in 1 hour

Yeast     Wyeast 1010 American Wheat Ale

Fermentation   Maintain temp, around 66°F



Rack to Secondary ___________________________________________

Cold Crash _________________________________________________

Keg ________________________________________________________

Notes ______________________________________________________


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