(For some tips from commercial American Wheat brewers, read “Tips from the Pros” on page 13 of this issue.) Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C).
These include, Tettnanger, Hallertauer Mittlelfrüh, Perle, and Spalt. Also, an American wheat beer is a good way to explore new hop varieties, such as experimental hops or some of those crazy hops from down under. Dry Yeast Safale US-05.
The American wheat ale is one of the newest styles of wheats, and is closer in style to the American pale ale than a German weissbier. Josh Weikert explains the ingredients and processes that make this beer unique.
My friend Mike McDole likes to use American wheat as a testing ground for new hops. Whatever the hop variety, the clean and easy background of American wheat beer allows the hop character to come through.