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