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Beer Style: Weizen/Weissbier (15A)
Recipe Type: all-grain
Yield: 5 US gallons



I recently brewed my first wheat beer trying to replicate the types of wheat ales and hefeweizens I used to drink in the Northwest; these types include Widmer Hefeweizen, Pyramid Hefeweizen and Wheat Ale, and many others I can't remember; but they all had a common, distinctive character that I think specifically typified the Oregon/Washington-area wheat beer. I prefer these types over the German weizens/hefeweizens like Paulaner Hefeweizen. I am pleased with my wheat ale and would like to know if anyone has any insight as to the particulars of those northwest wheat beers or any recipes for clones. I would like to experiment (read drink) in this area for awhile.


  • 4 lbs Harrington
  • 3 lbs Belgian Wheat
  • .25 lbs Crystal (60L)
  • .5 oz Chinook (12aa) boiling
  • 1 oz Mt Hood (5 mins before end of boil)
  • .5 cup of WY1056 slury from another primary

Click to Print Recipe


40-60-70 Mash Schedule / 90 min boil