One of my favorite beers and one that I brew regularly is a traditional German Hefeweizen with its phenolic spice character and banana esters. But, on occasion I enjoy the simple flavors of a straight forward American wheat beer (without the lemon wedge of course). I developed this recipe to mostly satisfy friends that aren't into the over the top hoppy beers that I love but want something that doesn't ask too much of the drinker. A crisp thirst quenching beer with a nice balance of wheat and malt and low hop bitterness that contributes a subtle piney quality.
Mash at 152F. for 60 minutes in 5gal. h2o
13 lbs. malted wheat
7 lbs. 2-row
2 lbs. Munich
Fly sparge for 40 mins. with 10gals h2o at 170f.
Boil for 60 mins. with
1.25 oz. Chinook (11% aa) 60 min.
1.00 oz. Centennial (9%) 0 min.
Ferment with US05 dry ale yeast (I use 3 pkgs for a 11gal batch or rack to yeast cake for quick fermentation)
Ferment to completion and rack to keg, force carbonate and rest for one week. Serve.
This is a good introductory beer for those that are used to light lagers or Widmer Bros. wheat beer.
Let me know what you think?