Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
20.3 IBUs |
4.3 SRM |
1.071 |
1.018 |
6.9 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American Wheat or Rye Beer |
6 D |
1.04 - 1.055 |
1.008 - 1.013 |
15 - 30 |
3 - 6 |
2.3 - 2.6 |
4 - 5.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
7.5 lbs |
57.69 |
| White Wheat Malt |
5.5 lbs |
42.31 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Willamette |
1 oz |
60 min |
Boil |
Pellet |
5.5 |
| Cascade |
0.5 oz |
15 min |
Boil |
Pellet |
5.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Munuch (-) |
Lallemand |
70% |
65°F - 71°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
75 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
67°F |
| Secondary |
10 days |
67°F |
| Aging |
30 days |
65°F |
