Northwest Wheat Ale

IMHO, this is the quintessential summer beer. The characteristic
hefewiezen flavor and aroma are more reserved than other hefewiezens
I've tried - probably because of the yeast used. Although the hops
don't play a big role, this beer gets its name from the hop varieties
used. This is one I'll brew again and again.

Brewer:	Mark Riley		Email:	mriley@netcom.com
Beer:	Northwest Wheat Ale		Style:	American Wheat
Type:	All grain		Size:	3.3 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	13 IBU
OG:	1.044		FG:	1.017
Alcohol:	3.5% v/v (2.8% w/w)
Grain:	2 1/4 lb. Klages (2-row) 2 3/4 lb. Wheat malt 10 oz. American Munich
Mash:	70% efficiency
	Mashed in 6 qt. water @ 168°F 60 minute rest @ 154°F I think the low efficiency happened because I sparged too quickly.
Boil:	60 minutes	SG 1.044	3.3 gallons
	1/4 tsp. Irish Moss (out of habit)
Hops:	1/4 oz. Mt. Hood (4.8% AA, 60 min.) 1/8 oz. Willamette (5.3% AA, 30 min.) 1/8 oz. Mt. Hood (4.8% AA, 15 min.) 1/8 oz. Willamette (5.3% AA, 15 min.) 1/4 oz. Mt. Hood (aroma) 1/8 oz. Willamette (aroma)
Yeast:	WYeast #3056 Bavarian Wheat in 16 oz. starter
Log:	Brewed: 3/28/97 Fermentation: ~70°F Bottled: 4/10/97
Carbonation:	2.5 oz. corn sugar
Tasting:	This beer has a thick tight head that stays around til the last sip. I think a little maltiness comes through in the aroma (from the Munich malt). Also, some bitterness is present and the beer finishes with a long pleasant aftertaste. If you don't rouse the yeast, this beer is remarkably clear for a wheat ale. Of course, I prefer to swirl the last ounce of beer and pour in all the yeast.

Recipe posted 05/28/97.