[erockrph]

I'm with others in that the style doesn't do much for me on its own. If I want clean and crisp I'll go with a pale lager or cream ale. this kind of falls in the "Blond Ale" category for me - it's good for a brewpub that only brews ales to have on their menu, but not for much else.

Where the style really shines for me is as the base for a fruit beer. Take that 50/50 Pils/Wheat recipe and throw in 5 pounds of blackberries or peaches and you're in business.

[Village Taphouse]

I'm with others in that the style doesn't do much for me on its own. If I want clean and crisp I'll go with a pale lager or cream ale. this kind of falls in the "Blond Ale" category for me - it's good for a brewpub that only brews ales to have on their menu, but not for much else.

Where the style really shines for me is as the base for a fruit beer. Take that 50/50 Pils/Wheat recipe and throw in 5 pounds of blackberries or peaches and you're in business.

I agree.  Very nice base for a beer like that.

I just went back and scratched the Saaz and added a smaller amount of 10.2% Loral to this beer to get the same IBUs.  This will be a nice spring beer here.  I plan to fire up some 2124 for helles, pilsner, American Lager, etc. shortly but this beer will act as a nice bridge until those are ready.  Probably make it NEXT weekend.  Cheers Beerheads. 

[BrewBama]

In this thread they talk about Amer Hops combined with Mt Hood or Tett.:
Vienna Waits for You https://r.tapatalk.com/shareLink/topic?share_fid=40079&share_tid=36536&url=https%3A%2F%2Fwww%2Ehomebrewersassociation%2Eorg%2Fforum%2Findex%2Ephp%3Ftopic%3D36536&share_type=t&link_source=app

One of these combos discussed layered throughout at 60, 30, 10, 5 min on a base of 70% 2-row + 30% wheat sounds like Amer wheat to me. Maybe dry hop with Amarillo.

(BTW: I like Blonde Ale.)

Sent from my iPad using Tapatalk

[Iliff Ave]

Widmer obviously.

I agree. Odell Easy Street is another good one that someone noted earlier. I personally think a more characterful yeast is needed. I have always wanted to try "american hefe" yeast.

https://www.whitelabs.com/yeast-single?id=149&type=YEAST&style_type=5

[majorvices]

Widmer obviously.

I agree. Odell Easy Street is another good one that someone noted earlier. I personally think a more characterful yeast is needed. I have always wanted to try "american hefe" yeast.

https://www.whitelabs.com/yeast-single?id=149&type=YEAST&style_type=5

I picked up a six pack once on my way to the pool on a really hot summer day many years ago. The date was fresh and I remember thinking that is exactly what that beer was made for. Not sure I ever had it again though! lol

[nateo]

Widmer obviously.

I agree. Odell Easy Street is another good one that someone noted earlier. I personally think a more characterful yeast is needed. I have always wanted to try "american hefe" yeast.

https://www.whitelabs.com/yeast-single?id=149&type=YEAST&style_type=5

My great grandparents came over from Swabia, and were wheat farmers in Kansas. I've been told stories of them brewing beer in a wash basin. Sounds a lot like a hefe to me, but I haven't found any family members who knew what recipe (if any) they used.

[Saccharomyces]

In my humble opinion, the prototype for the style is Widmer Hefe because Widmer was the first brewery to brew an American Wheat beer.  Widmer started with an alt strain from Zum Uerige, which is held under the Wyeast accession number 1007.  The strain became less flocculent in use at Widmer.  The less flocculent version is held under the Wyeast accession number 1010.  If I recall correctly, Widmer Hefe used to be bittered with Willamete and finished with Cascade, which gave it the citrus brightness.  We are talking about a restrained hopping rate here.   The grist is basically 2-row pale, malted wheat, and a small percentage of crystal/caramel.

[majorvices]

In my humble opinion, the prototype for the style is Widmer Hefe because Widmer was the first brewery to brew an American Wheat beer...

Exactly.

[tommymorris]

Boulevard Wheat reminds me of Ken’s description in the original post. It is very light quaffable bready beer. Not too much hops. It is great in the taproom.

I have made quite a few hoppy wheats. I kind of gave up on those. APAs are better IMHO.

[Slowbrew]

My version of American Wheat is:

8lbs - Rahr 2-row
4lbs - Malted wheat
Very low hop additions, but a bit more in the bittering addition than the recipe I swiped from somewhere (don't have the exact numbers on me right now).
WY1010 - American Wheat

It's one of the beers you will usually find on tap at my hose because it is simple and refreshing.

Paul

[Village Taphouse]

I probably stayed away from Widmer thinking that it may have some banana & clove (which it wouldn't if it was made with 1007).  Banana and clove is not my thing nor are the witbier components so what I described in the OP is really just a blonde or golden ale.  Tommymorris also mentioned the 'bready' aspect of it.  With only one hop addition the yeast character will come through, for better or worse.  With an English ale in the mix there will be some bready character which makes it all the better.  Would someone be a dear and bring me a pint of this beer that I haven't made yet? 

[Saccharomyces]

I probably stayed away from Widmer thinking that it may have some banana & clove (which it wouldn't if it was made with 1007). 

Widmer has no banana or clove, but it is hazy like a German Hefeweizen.  That is why Widmer Hefe is referred to as an American Hefeweizen.  The "American" in this context is that it is a clean, low ester beer.  From what I understand, 1007 is close to being straight from Zum Uerige whereas 1010 is what happened to the culture after being repitched at Widmer.  Widmer is the source for both cultures.

[Megary]

I find that a good Wheat Malt will give me all the “bready” I need, plus a slight sweetness and a nice smooth mouthfeel.  For an American Wheat, I’m not looking for any contribution from the yeast, but I certainly understand there are many reasons why you might.  I prefer it just like Slowbrew describes, simple and refreshing.

[majorvices]

Boulevard Wheat reminds me of Ken’s description in the original post. It is very light quaffable bready beer. Not too much hops. It is great in the taproom.

I have made quite a few hoppy wheats. I kind of gave up on those. APAs are better IMHO.

I used to make one every spring hopped with Amarillo and with US-05 since it was easy, tasted good fresh and didn;t matter if it was hazy. Now of course if it's NOT hazy you have a problem. 

[santoch]

I've done batches of wort 50/50 Pils & Wheat malt, aim for 1.050, hop to 20 IBUs with Noble or US Noble-children like Sterling or Mt Hood.  Then, split the batch and pitch half with WLP300 and the other half with WY1010, just to show how the same wort with different yeast will produce 2 totally different beers.

AM wheat can be an enjoyable pounder when fresh and on a hot day. Otherwise, its pretty boring.