Wheat Ale

Classification: wheat beer, American wheat, all-grain

Source: Jack Smith (qr1661@trotter.usma.edu), HBD Issue #1978, 3/7/96

I recently brewed my first wheat beer trying to replicate the types of wheat ales and hefeweizens I used to drink in the Northwest; these types include Widmer Hefeweizen, Pyramid Hefeweizen and Wheat Ale, and many others I can't remember; but they all had a common, distinctive character that I think specifically typified the Oregon/Washington-area wheat beer. I prefer these types over the German weizens/hefeweizens like Paulaner Hefeweizen. I am pleased with my wheat ale and would like to know if anyone has any insight as to the particulars of those northwest wheat beers or any recipes for clones. I would like to experiment (read drink) in this area for awhile.

Ingredients:

4 lbs Harrington
3 lbs Belgian Wheat
.25 lbs Crystal (60L)
.5 oz Chinook (12aa) boiling
1 oz Mt Hood (5 mins before end of boil)
.5 cup of WY1056 slury from another primary

Procedure:

40-60-70 Mash Schedule / 90 min boil

Specifics:

OG 1.042
FG 1.008
Color- 6 SRM