American Wheat Beer Recipe

In this post, we are going to provide you with an American wheat beer recipe and also details on how to create your own recipe.

A typical American wheat beer recipe will feature at least 30% raw wheat or wheat malt in the grist, which contributes to its light and refreshing characteristics. With a variety of hops and yeast to choose from, American wheat beers are perfect for those looking to experiment and create unique flavor profiles.

American wheat beers often blend noble hops with American hops, such as Hallertau, Centennial, Saaz, and Amarillo, for a balance of flavors and aromas. The use of clean, grainy, and doughy malt base allows the hops to stand out and create the desired taste. Ale yeast is more common in this style, although lager yeast can also be used, resulting in a crisp, refreshing beer with light citrus and bread notes.

When crafting your American wheat beer, it’s essential to focus on simple but high-quality ingredients to highlight the characteristics of this style. Remember to pay attention to details such as malt, hops, and yeast to create a beer that truly shines.

American Wheat Beer Recipe



– 5 lbs. American 2-row Pale malt
– 5 lbs. White Wheat malt
– Optional: 0.5 lbs. Rice Hulls (helps prevent stuck sparge due to the wheat)


– 0.75 oz. Cascade (6% AA) – 60 minutes (bittering)
– 0.5 oz. Amarillo (8% AA) – 15 minutes (flavor)
– 0.5 oz. Amarillo – 5 minutes (aroma)


– Safale US-05 or Wyeast 1010 American Wheat


– Priming sugar (for bottling)


1) Mashing: Heat 3.5 gallons of water in your mash tun to a strike temperature of about 165°F (74°C). Once the water is at temperature, mix in your milled grains, aiming for a mash temperature of around 152°F (67°C). Allow the grains to mash for 60 minutes.

2) Lautering and Sparging: After mashing, drain the liquid (known as wort) from the grains. This is called the first runnings. Sparge the grains with enough water to collect around 6.5 gallons of wort in total. This will account for evaporation during the boil.

3) Boiling: Bring the wort to a boil. Once boiling, add the hops as per the hop schedule provided in the recipe.

4) Cooling: After boiling, quickly cool the wort to around 70°F (21°C) using a wort chiller or other preferred method.

5) Fermentation: Transfer the cooled wort to a sanitized fermenter. Pitch the yeast once the wort is at the desired fermentation temperature (typically around 65-70°F or 18-21°C for this style). Allow the beer to ferment for about a week or until fermentation is complete

6) Bottle or keg your beer.

Understanding American Wheat Beer

American Wheat Beer is a popular beer style that offers a refreshing taste with a hint of citrus, making it a great choice for warm, sunny days. It belongs to the wheat beer family, which also includes German Wheat Beer (Weissbier) among others. While both American Wheat Ale and German Wheat Beer share similar characteristics, there are specific traits that set them apart.

In contrast to its German counterpart, American Wheat Beer is brewed with a focus on the wheat malt character, which lends to a distinctive grainy or bready profile. Additionally, the use of American hops in this beer style imparts a mild hop aroma and flavor that offers a unique twist compared to the traditional Weissbier from Germany. American Wheat Beer is typically fermented with a cleaner yeast, which produces less fruity esters and clove-like phenols compared to German Wheat Beer.

When it comes to appearance, American Wheat Beer ranges from straw-yellow to deep gold in color, with a long-lasting white head. The beer can have excellent clarity or can be slightly hazy, depending on whether it is filtered or not. Both forms are acceptable in this style. The beer’s aroma usually consists of low to medium notes of bread, grain, dough, or crackers. A bit of sweetness is acceptable and adds to the overall flavor profile.

In terms of alcohol content, American Wheat Beer is usually considered a moderate alcohol beer, with an ABV range of 4 to 5.5%. The body ranges from medium-light to medium with medium to high carbonation levels.

Designing an American Wheat Beer Recipe

Follow these guidelines to design your own American wheat beer recipe…

Selecting Malt and Hops

When crafting your own American wheat beer recipe, you’ll want to begin by selecting the right malt and hops. This style consists of a grainy, wheat character complimented by appropriate hops.

The grain bill primarily consists of wheat malt and grains. Wheat malt makes up 30-70% of the grain bill, providing a bready, doughy character to the beer. The remaining grains can include pilsner malt, pale malt, or other base malts that contribute a subtle, clean flavor. Adding small amounts of specialty grains, such as caramel malt or honey malt, can introduce complexity and sweetness without overpowering the wheat-forward style. Keep in mind that when brewing an all-grain American wheat beer, using rice hulls can help avoid a stuck mash. Be sure to rinse them before use.

The Role of Hops

While American wheat beers are not as hop-forward as IPAs, hops still play an essential role in the overall flavor profile. The bitterness should fall within the 15-30 IBUs range, balancing the grainy sweetness.

For hops, the most common choices include Citra, Cascade, Amarillo, Willamette, and Hallertau. The specific hop variety will lend different characteristics to your beer, such as citrus, floral, or earthy notes. It’s recommended that you use a blend of hops, such as Cascade and Willamette, to add depth and complexity to your beer. These hops impart clean, citrusy flavors that complement the bready, grainy character of wheat.

The hop aroma should be subtle, with no overpowering notes, in order to allow the wheat-forward flavors to shine.

Choosing the Right Yeast

Next, consider the yeast strain for your American wheat beer. Unlike German Hefeweizen, American wheat beer does not have strong clove or banana notes, making it essential to select a neutral and clean-fermenting yeast. Avoid using Hefeweizen yeast strains, as they can produce the unwanted clove and banana characteristics.

A clean American yeast strain is recommended for this style, as it produces minimal esters and allows the wheat and hops to take center stage. For instance, an American ale yeast like Safale US-05 will complement your selected malt and hops without overpowering the desired flavor profile.

The fermentation should result in a final gravity between 1.008 and 1.013, and an alcohol content ranging from 4 to 5.5% ABV.

Determining Batch Size

Lastly, determine your batch size and adjust your malt, hops, and yeast quantities accordingly. Generally, batch sizes vary from 1-gallon to 5-gallon or even larger, depending on your preference and brewing setup. For beginners or smaller scale brewing, consider a BIAB (Brew in a Bag) method to simplify the process. To ensure optimal yeast performance, it’s important to create a yeast starter for larger batches to guarantee healthy fermentation.

Remember, when crafting your American wheat beer recipe, focus on the balance and interplay between the grains, hops, and yeast. Experiment within these guidelines to find the perfect balance for your personal taste.

Brewing an American Wheat Beer

The Mash

To begin brewing an American Wheat beer, start heating your water, bringing your mashing temperature up to around 150°F. Mix in your grains. The mash should be maintained at this temperature for around 60 minutes. During this time, the enzymes in the malt will break down the starches, producing fermentable sugars. It is essential to maintain a consistent temperature to ensure proper conversion.

Boil Time

After the mash, proceed to boil the wort. The boil lasts for approximately 60 minutes, which is when hop additions are made.  Keep in mind that American Wheat Beer recipes typically include American hops and occasionally German varietals.


Once the 60-minute boil is complete, cool the wort down to your yeast’s appropriate fermentation temperature, which is commonly around 68°F for an American Wheat Beer. Pitch your chosen yeast , and gently stir to evenly distribute the yeast throughout the wort. Seal your fermenter and attach an airlock to allow carbon dioxide to escape without letting in air.

Fermentation typically takes about 7-14 days, depending on your yeast strain and fermentation temperature. Keep an eye on your airlock to gauge fermentation activity. Once fermentation is complete, your American Wheat Beer is ready for bottling or kegging, and you can enjoy the delicious, crisp, and refreshing taste of your homemade brew.

Key Parameters

Original Gravity (OG)

Original Gravity (OG) is a measure of the sugar concentration in your beer prior to fermentation. For American Wheat Beer, the OG should typically fall between 1.040 and 1.055. This will ensure that your beer has an adequate level of fermentable sugars to produce the desired alcohol content and body.

Final Gravity (FG)

Final Gravity (FG) represents the sugar concentration remaining in the beer after fermentation. American Wheat Beers should have an FG between 1.008 and 1.013, which indicates a good balance between residual sweetness and alcohol content. The lower FG contributes to a crisp and refreshing finish.

Bitterness (IBU)

Bitterness is measured in International Bittering Units (IBUs), which express the concentration of hop-derived alpha acids in your beer. American Wheat Beers typically have moderate bitterness, with an IBU range of 15 to 30. This level of hop bitterness complements the bready, doughy, or grainy wheat flavors without being overpowering.

Alcohol by Volume (ABV)

The Alcohol by Volume (ABV) of a beer is the amount of alcohol present, expressed as a percentage of the total volume. For American Wheat Beers, the ABV should be between 4% and 5.5%. This creates a refreshing and easy-drinking beer that’s perfect for warm weather and casual sipping.

American Wheat Beer Characteristics

Color and Appearance

American Wheat beers have a color range that varies from straw to light gold, with an SRM (Standard Reference Method) value around 3.5. The appearance can be clear to hazy, depending on whether the beer is filtered or unfiltered. This style of beer usually has a moderate head that is white and frothy.

Aroma and Flavor

The aroma of an American Wheat beer can be described as low to medium bready, grainy, doughy, or cracker-like, with some acceptable sweetness. Floral notes may also be present in the aroma. Esters, which contribute fruity flavors, tend to be low to medium and typically have a neutral quality. No banana esters or clove phenolic aromas should be present, as these are more dominant in other wheat or Belgian-style beers.

The hop character of an American Wheat beer is generally low to medium-low, often consisting of fruity, floral or citrus notes. The malt character delivers a grainy taste, with subtle hints of wheat or rye, providing a light backbone reminiscent of crackers. Overall, the flavor profile of this beer style is balanced, without leaning too heavily on sweetness, bitterness, or hop character.

Mouthfeel and Finish

The mouthfeel of an American Wheat beer is medium-light to medium-bodied. This beer style typically has a moderate alcohol content (4 to 5.5% ABV) and medium to high carbonation, contributing to its refreshing and crisp finish. The use of flaked oats may provide a slightly silky mouthfeel. This beer is known for being sessionable and easy-drinking, making it an ideal choice for warm weather or simply when you’re looking for a light, enjoyable beverage.

Common Issues and Solutions

Stuck Mash: A common problem when brewing an American wheat beer recipe is a stuck mash, which occurs when the grain bed becomes too compact, preventing the wort from flowing through it. Since American wheat beers use a high percentage of wheat, which is huskless and has high protein content, this issue can be more prevalent. To avoid a stuck mash, try using rice hulls. Adding about half a pound of rice hulls per 5-gallon batch will help create a natural filter and improve the flow of wort.

Attenuation: Another issue you might face when brewing American wheat beer is achieving proper attenuation. Attenuation refers to the percentage of sugars converted by the yeast during fermentation. Sometimes, you may find that your beer is not fully fermenting, leading to a high final gravity (FG) and a sweeter taste than desired. To avoid this problem, ensure you are using a yeast strain that is suitable for American wheat beers, such as Safale US-05 or Wyeast 1010. These yeast strains have high attenuation rates and will help you achieve the desired level of sweetness.

When dealing with high attenuation, make sure that your fermentation temperature is within the recommended range for the yeast strain you are using. Consistent temperature control can have a significant impact on attenuation and help you avoid stuck fermentation. Also, remember to provide enough oxygen to your wort before pitching the yeast, as adequate oxygen levels are essential for healthy yeast growth and a complete fermentation.

In summary, to avoid common issues like a stuck mash and improper attenuation when brewing an American wheat beer, add rice hulls to your grain bill to improve wort flow and use a suitable yeast strain that ferments well in the desired temperature range. Keep in mind that maintaining proper temperature control during fermentation and providing enough oxygen to the wort is crucial for a successful brew.

Packaging the Beer

After brewing and fermenting your American wheat beer recipe, it’s time to package the beer for storage and consumption. You have two common options for packaging your beer: bottling and kegging. Both options have their pros and cons, but either will work well for your American wheat beer.

Bottling the beer: This method allows you to store your beer in smaller containers, making it easy to share and transport. To bottle your beer, you’ll need clean, sanitized bottles, bottle caps, and a bottle capper. Your equipment should be sanitized to avoid any bacterial contamination.

1) Begin by transferring your beer into a bottling bucket.

2) Mix in a suitable bottling sugar, like corn sugar or table sugar. This sugar will provide the necessary carbonation in the bottle.

3) Carefully transfer and fill each bottle, leaving a small amount of headspace at the top.

4) Securely cap the bottles and store them in a dark, cool place for at least two weeks to allow for carbonation.

Kegging the beer: This method provides better control over carbonation and makes it easier to serve your beer quickly. Kegging beer requires a bit more investment in equipment, as well as a CO2 tank and regulator.

1) Begin by cleaning and sanitizing your keg and associated parts.

2) Transfer your beer into the keg and seal the lid.

3) Attach the CO2 tank and regulator and set the pressure according to your desired carbonation level.

4) Allow the beer to carbonate for at least one week in a cool place before serving.

In both cases, remember to keep your beer at the appropriate temperature for storage, usually between 40-50°F (4-10°C) for American wheat beers. This ensures that your beer remains fresh and maintains its desired flavor profile. Enjoy your homemade American wheat beer, and remember to share your creation with friends and family!

Comparing American and German Wheat Beers

When it comes to the world of wheat beers, there are notable differences between American and German styles. The main differences lie in their flavor profile, ester presence, and the filtration process.

American wheat beers are known for their clean, grainy, and somewhat doughy base. Their hops make them stand out, often using a blend of noble and American hops such as Hallertau/Centennial, Saaz/Amarillo, and others. Esters in American wheat beers should be below the medium level, and no banana esters or clove phenols should be present. This style is generally filtered, contributing to its overall crisp and refreshing character.

On the other hand, German wheat beers, specifically Hefeweizen, exhibit a more complex flavor profile. They have a more pronounced ester presence, characterized by banana and bubble gum-like flavors. Clove phenols sometimes appear in German wheat beers, adding spice and complexity to their taste. German wheat beers are usually unfiltered, which gives them a cloudy appearance and a fuller mouthfeel.

It is essential to consider your preferences when deciding between American and German wheat beer styles. If you are looking for a clean, hop-forward beer with a crisp finish, then American wheat beers are a perfect choice. However, if you are in the mood for a more robust, ester-rich beer with a fuller body, then German Hefeweizens might be more to your liking.

In summary, both American and German wheat beers have unique characteristics that make them distinct from each other. Understanding these differences can enhance your overall beer-drinking experience and even influence your future brewing endeavors if you decide to bring these styles to your own home brewery.

American Wheat Beer Recipe FAQs

What is the ideal mash temperature for a wheat beer?

The ideal mash temperature for a wheat beer is typically between 150°F and 154°F (65°C to 68°C). This temperature range allows for a balanced conversion of starches to fermentable sugars, resulting in a beer with a pleasing body and mouthfeel.

What are some examples of American wheat beers?

Some popular examples of American wheat beers include Bell’s Oberon Ale, Boulevard Unfiltered Wheat Beer, and Widmer Hefeweizen. These beers showcase the characteristics of American wheat beer, including light to medium body, balanced flavors, and relatively low hopping.

How does a German wheat beer recipe differ from an American one?

German wheat beers, such as Hefeweizen or Dunkelweizen, have a higher percentage of wheat in the grain bill, often at least 50%. They also use specific yeasts that produce notable fruity esters and clove-like phenols, contributing to a more complex flavor profile. American wheat beers typically have a cleaner yeast profile, with a focus on the wheat’s malt characteristics and a lower percentage of wheat in the grain bill, usually ranging between 30% to 50%.

What is the recommended water profile for brewing American wheat beer?

A clean, low-mineral water profile is ideal for brewing American wheat beers. A water-to-grain ratio of approximately 1.25 to 1.5 quarts per pound of grain (2.6 L to 3.1 L per kg) can enhance mash efficiency while keeping the overall profile refreshing and easy to drink.

What proportions of wheat and barley should be used in an American wheat beer?

When brewing an American wheat beer, grain bills typically consist of 30% to 50% wheat, with the remainder being malted barley. A mix of pale two-row malt or pilsner malt, along with a small percentage of specialty grains such as Munich or Vienna malt, can enhance the beer’s flavor and complexity.

Which hop varieties are commonly used in American wheat beers?

American wheat beers often feature hop varieties with lower alpha acid content and a mild to moderate hop aroma. Commonly used hops include Willamette, Cascade, and Centennial. These hops impart subtle citrus or floral notes, complementing the beer’s wheat malt character and maintaining a pleasant balance between malt and hop flavors.

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