Since Wheat is a staple grain, it should be no surprise that wheat has been used for several thousand years to brew beer. .
Now wheat does lack some key nutrients and enzymes needed for proper conversion of sugars during mashing, so malted wheat is always combined with barley malt to provide enzymes for mashing and fermentation, often the mix is between 40 and 60% wheat.
American wheat beer shares much in common with Bavarian Weisse, using basically the same grain bill, low hop rate, and pale color. The main difference is that American wheat beer is typically fermented with an American ale yeast, giving it a neutral and clean finish, but most importantly it lacks the fruity banana, clove flavor that Bavarian wheat yeast provides.
This recipe is all grain with a batch size of five gallon and a boil size of seven gallon, it has a cook time of 80 minutes, with a final gravity of 1.013 and actual alcohol by vol of .65%
Summer Wheat
ingredients
5lb wheat malt grain
4lb 2 row pale malt grain
.75lb munich malt grain
.50lb caravienne malt grain
.25lb torrified wheat grain
1oz hallertauer hersbrucker hops
.5oz saaz hops
.33oz hallertauer hersbrucker hops
.5oz saaz hops
.33oz sazz hops
1 pkgs American Wheat ale yeast (wyeast labs #1010)
method
1. bring 10.5 qt of water to 140F, add in all the grain, and the 1oz of hallertauer hersbrucker hopp and the .5oz of saaz hops, simmer for 30 min.
2. remove the grain. And add 4.4 quarts of water
3. add the .33oz Hallertauer Hersbrucker hop and bring temp up to 158F for 25 minutes
4. add .5oz saaz hops keeping temp at 158F for an additional 15 minutes
5. add .33oz of saaz hops and 9 quarts of water increase temp to 176F for 10 minutes
6. remove hops
7. remove brew for heat and rapidly cool to below 70F
8. transfer brew to fermenter and pitch yeast
9. allow to ferment for 28 days or until three consecutive gravity readings
10. you may now add your priming sugar and bottle
11. allow to age in the bottle for 14 days
