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Midwest Mid-town Hefe
American Wheat or Rye Beer • All Grain • 5.5 gal
July 11, 2002 pm 04:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.25 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 4.75 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 oz
Tettnanger - 7.1 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .25 oz
Spalt Spalter - 5.5 AA% whole; boiled 25 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .25 oz
Spalt Spalter - 5.5 AA% whole; boiled 5 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
White Labs WLP320 American Hefeweizen Ale
White Labs WLP320 American Hefeweizen Ale
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well,
Notes
Boiled in two pots, 4 gallons in each. 1.25 gallons/hour loss in each brings you from 8 to 5.5.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 6.0 SRM | 3 - 6 | |
| Alcohol: | 5.1% ABV | 4% - 5.5% | |
| Bitterness: | 18.0 IBU | 15 - 30 | |
Discussion
Almost got it...
2002-09-16 9:37pm
I brewed this as an attempt to clone Boulevard Wheat, out of Kansas City. I think I came pretty close. The yeast isn't quite right, as mine isn't as fruity as Boulevard's. As I don't know what yeast they use, and didn't have a culture handy, I used the White Labs WLP320, and I'm happy with it anyway. Also, mine came out crystal clear, instead of the more usual cloudy appearance of a wheat beer. Otherwise, the two beers are quite similar in body, taste, mouthfeel, etc. I'm very pleased with this one! Please let me know your thoughts if you brew this one yourself.
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