Hoppy Amber Wheat


After 2 weeks in the bottle, this was a VERY hoppy beer. In my opinion it was too hoppy for the style. The color was a beautiful amber and it was very clear. After 2 months the hop bite subsided somewhat and it is now an excellent brew—crisp, clear and aggressive with a very white white head considering the color of the beer.

  • 6.6 pounds, wheat malt extract
  • 1–1/2 pounds, dark dry malt
  • 1–1/2 pounds, crystal malt
  • 1 pound, wheat malt
  • 1/2 pound, wheat flakes
  • 1/4 pound, chocolate malt
  • 2 ounces, of Hallertauer hops (Alpha 4.2) for full boil
  • 1/2 ounce, Saaz hops (Alpha ??) for 20 minutes
  • 1/2 ounce, Saaz hops to finish
  • yeast
Primary Ferment: 1 week
Secondary Ferment: 10 days

Mash the crystal malt, wheat malt and flaked wheat with 2 1/2 gallons of water using your favorite mash method. I used a step mash, holding for 20 minutes at 130 degress, 30 minutes at 150 degrees and 155 for 20 minutes. Steep the specialty malts while bringing the rest of the water to a boil. Remove specialty grains and add extracts and wort from the mash as boil begins. Add Hallertau hops at beginning of boil. Add 1/2 ounce of Saaz at 40 minutes. Turn off heat after 60 minutes, and add last 1/2 ounce of hops.

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