American Wheat Beer Recipe

Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.

Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols. Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.


Batch volume Batch volume IBU SRM OG FG ABV
23 L 60 min 20.9 3.5 1.046 0.803 25.6


Name Cat. OG Range FG Range IBU SRM ABV
American Wheat Beer 1 D 1.04 - 1.055 1.008 - 1.013 15 - 30 3 - 6 4 - 5.5 %


Fermentable Name Qt SG %
Pilsner) 7.716 lbs 1.036 - ppg 70
Fiocchi di Frumento (wheat)) 3.307 lbs 1.034 - ppg 30