The remaining percentage of the malt will be American two-row.
*** Waiting for results ***
2021 BJCP 01D. American Wheat characteristic ingredients: "Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops."
American wheat is similar to Weissbier (hefeweizen), yet differs by having a bit less wheat, more bitterness, and no phenolic yeast character.
Wheat malt is typically 30 to 50% of the grain bill. Rye could be an alternative to wheat. It's possible to use both grains, but keep the total combination at or below 50%. Using wheat, rye, or a combination of the two is an essential part of the style.
Jamil Zanaisheff recommends against using specialty malts. His view is that base malts plus wheat (or rye) are the essence of the style. Pilsner malt is often part of the grain bill. On the other hand, some recipes call for small amounts of specialty malts like Munich, Vienna, or light crystal. Keep these specialty malts restrained to focus primarily on wheat, rye, and base malt characteristics.
The recommended hops are standard American (examples: Cascade, Willamette, Mount Hood) or European (example: Hallertau) varieties. Avoid hops that are excessively pine, resin, or dank.
American ale yeasts are commonly used, like Fermentis US-05. Some American wheat yeasts are available in liquid form. Kolsch yeasts are okay. Avoid phenolic hefeweizen yeasts.
Beer-analytics.com American Wheat
Strong, G. (2018, July-August). American wheat: A summertime classic that shines. BYO, p. 28-32.
Zainasheff, J. (2010, July-August). American wheat/rye: Refreshing and easy drinking. BYO, p. 19-22.
Go back to the recipe list.
Creative Commons Attribution 4.0 International License that allows sharing, adapting, and remixing.