Weyermann® Almanac Beer Recipe

Wheat Ale Recipe, American-Style

We are fortunate enough to have been granted permission to share beer recipes from the Weyermann® Almanac of World Beers with our audience. First, please try them out, then enjoy, and also feel free to tag or contact Weyermann® with your finished brew. For this month, the recipe is a Wheat Ale Recipe (American Style), which is often a beer with 10 to 30% wheat malt. Consequently, this sets it apart from the classic German Hefeweizen/Weissbier, which, by law, must contain at least 50% wheat malt.

Hops in the beer recipe

Warrior® hops are used for the bittering process, while Mount Hood for flavour and Amarillo® for aroma.

Mount hood brings flavours of herbs, citrus and spice within the brew. Which works well when combined with the aromas of Amarillo® orange, peach and pink grapefruit.

When these hops are used together within this Wheat Ale recipe they produce a thrist-qurnching refreshing brew, accompained with a brilliant malt bill.

Fermented using Fermentis US-05 an American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.

Browse the Fermentis range here

WHEAT ALE RECIPE (AMERICAN STYLE)

The recipe below contains about 20 percent pale wheat malt, as
well as pale ale malt as the diastatic base, and a small
percentage of caramel wheat malt for a bit of color. The hop
profile is kept deliberately mild and noble for a spritzy-spicy and
refreshing taste experience. For a more robust Northwest
character, use almost any hop variety from that region,
including Cascade and/or Cluster. These beers are usually
served or packaged unfiltered

If you wish to learn more about the Weyermann Almanac of World Beer Recipes, the link to purchase can be found below. Each month we release another brilliant new recipe.