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."
Vital Statistics: IBU 8 - 18, SRM 2 - 3.5, OG 1.040 - 1.050, FG 1.004 - 1.010, ABV 4.2% - 5.3%
Wheat or rye malt should be 30% to 50% of the grain bill. The remaining malt is mostly standard American two-row or a combination of two-row and pilsner malt (up to 25%) or American pale ale malt (up to 20%). Other possibilities are small amounts of Munich, Vienna, Caravienne, or light crystal malts. Keep the specialty malts small or zero to keep the focus on the base grains plus wheat or rye.
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 often used, like Fermentis US-05. Some American wheat yeasts are available in liquid form. Kolsch yeasts are okay. Do not use 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.