Description:

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.

Ingredients:

• 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

Procedure:

Source: Jack Smith