# 🍺 Top-down Brew: 01 American Wheat

## Data Entry

Recipe variables name: 01 American Wheat og: 1.050 malt: American two-row, 55, 2, 80 malt: Wheat malt, 45, 2, 80 ibu: 22 hop: Cascade, 100, 5.25, 60 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5,72

### Conversion to malt extract

- Delete the two-row and wheat malt lines.
- For liquid malt extract, add sugar: Wheat liquid malt extract, 100, 5, 76
- For dry malt extract, add sugar: Wheat dry malt extract, 100, 3.5, 96

### Explore other malts, sugars, and hops

← Click here when the data entry is done.

## Results

*** Waiting for results. ***

## Notes

2021 BJCP 01D. American Wheat characteristic ingredients: "Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops."

Vital Statistics: IBU 8 - 18, SRM 2 - 3.5, OG 1.040 - 1.050, FG 1.004 - 1.010, ABV 4.2% - 5.3%

Wheat or rye malt should be 30% to 50% of the grain bill. The remaining malt is mostly standard American two-row or a combination of two-row and pilsner malt (up to 25%) or American pale ale malt (up to 20%). Other possibilities are small amounts of Munich, Vienna, Caravienne, or light crystal malts. Keep the specialty malts small or zero to keep the focus on the base grains plus wheat or rye.

The recommended hops are standard American (examples: Cascade, Willamette, Mount Hood) or European (example: Hallertau) varieties. Avoid hops that are excessively pine, resin, or dank.

American ale yeasts are often used, like Fermentis US-05. Some American wheat yeasts are available in liquid form. Kolsch yeasts are okay. Do not use phenolic hefeweizen yeasts.

## Sources

Beer-analytics.com American Wheat

Strong, G. (2018, July-August). American wheat: A summertime classic that shines. BYO, p. 28-32.

Zainasheff, J. (2010, July-August). American wheat/rye: Refreshing and easy drinking. BYO, p. 19-22.