Rounding out the SOTM section of my brewing career is going to be an American Wheat. What makes this different from a German hefe is: the American ale yeast, and the much higher hopping rate! Again, using what was available, I give you:
Hop-Headed American Wheat - brewed on: 3/31/12 - White Wheat: 2 lbs - Malturop 2-Row: 2 lbs - Caravienne: 5 oz - Zythos pellets: 1 oz (.25 @ FWH, 20, 7, and 2-3 day dry hop) - Safale US-05
based on 72% efficiency: OG 1.042 - IBU 31 - ABV 4.06 % used too much water again, and got only 70% eff: OG 1.039 - IBU 31 - ABV 3.8%
this is, hopefully, going to be a nice lawn mower, after the game, whenever I'd want a light craft beer (or 2 or 3!).
after a 4 day dry hop, it was bottled (yield was a full 24 bottle case!) on 4/18 taste at bottling was exactly as expected: slight wheat character with a nice citrus presence in flavor and aroma
carb/condition through 5/9 or so
first tester late May
I've been sampling this one a bit for the past couple weeks, and ventured out and brought a few bottles to a Memorial day grilling party. It was hot as heck, and this beer ended up being a BIG hit! I was quite surprised and impressed by its reception. It's light gold-orange color, fluffy white foamy head, and citrus fruit aroma was quite inviting. The lighter body worked just as intended: easy drinking! The taste was citrusy with a touch of caramel sweetness...the 30+ IBU were not imposing at all, which was part of the point in this recipe. About 2 weeks ago, the hops were still a bit much, so either ratchet the hops back a tad, or know that this recipe needs about 7 weeks to come into its own. I'm thinking 7 weeks isn't too much to ask for ;-)