Combining the smooth taste of a wheat-based beer with the prominent hop characteristics of an American IPA, "white IPA" is a newly emerging franken-style of beer that seems to be growing in popularity.

This recipe, featured in the July/August 2012 issue of Zymurgy magazine, is for a clone of Deschutes Brewery Chainbreaker IPA. Here is what Deschutes co-brewmaster Brian Fairve had to say about the recipe:

"Our white IPA malt bills are composed of Pilsner malt, pale wheat malt, and unmalted wheat. We occasionally use flaked oats to add a bit of smooth, creamy mouthfeel. We have also been experimenting with dextrose as an additional carbohydrate source in these beers to increase the ABV and dry them out slightly.

Our hop bill is fairly simplistic—we use Bravo in our first addition for bittering. We don't really see a point in mid to late kettle hopping for this beer. We really want it to have a nice bitterness with an amazing hop aroma, so we choose to hold off any additional hopping until it enters our hopback. We make up for the lack of hop additions in the kettle by overloading our wort stream with copious amounts of hopback hops."

AHA members can access this issue of Zymurgy instantly using eZymurgy and the Zymurgy mobile apps!

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Deschutes Chainbreaker White IPA Clone

Those who have sampled the wonders of German brewing often come away with a love for the malty, spicy flavor of an authentic Bavarian wheat beer, known as a weizen. This basic recipe allows you to produce that flavor right in your own homebrewery! Being an extract-only recipe, this weizen is the perfect beer to brew for those testing the waters of homebrewing. Read More

ZAITH Weizen

"Weizenbock is like dunkelweizen on steroids," according to the authors Jamil Zainasheff and John J. Palmer in their book, Brewing Classic Styles, where we grabbed this recipe. It's a rich, spicy and malty style that tastes great when aged. Brew it now and when winter really sets in, you'll have a delicious beer to share—or not—your choice!Read More



Ray Taylor took home the bronze medal at the 1995 National Homebrew Competition with this Wheat 'n' Berry Ale. The fruity characteristics are beautifully balanced by the chocolate and dark caramel malts in this beer, perfect for enjoying in the spring sun.

Homebrewers who brew this recipe will surely agree with the judges and enjoy the rasberry aromas as well as the clean fruit finish. This recipe among many other homebrew recipes can be found in Amal Turczyn's book A Year of Beer.

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Wheat ‘n’ Berry Ale

Don't expect this dark dunkelweizen to be too big or rich, this refreshing German-style wheat beer is a fruity and malty wheat-based ale, with a hint of spice. This delicious and simple recipe is featured in the book Brewing Classic Styles by Jamil Zainasheff and John J. Palmer, which can be found in the AHA Store. Prost!Read More


Trigo Oscuro

Spice things up with Zingibier, a Belgian Strong Wheat Ale with Ginger and Spices. It brought home a gold medal from the NHC so you know it's legit.Read More



Have you brewed a classic wit bier lately? Ready for a new twist? Try throwing in a bit of sour cherry juice and you'll be pleasantly surprised. This recipe was located in the Zymurgy November/December edition 2011 (page 48)Read More


So Very Cherry White

Are you ready for summer?

Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in "Brewing with Fruit: Wheat Beer & Beyond" by Dave Mentus in the May/June 2010 issue of Zymurgy.

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Passionfruit-Mango Wildfire Wheat