perfidy

American Wheat Ale

5 lbs wheat dry malt extract (50% wheat, 50% barley)
2 oz Hallertau Mittelfreuh hops, in 1/2 oz plugs
White Labs WLP 001, California Ale Yeast

Brought 3/5 gallons of spring water to boil in kettle. Added extract and 1 oz hops at boil.
Added 1/2 oz flavor hops at 30 minutes
Added another 1/2 oz hops at 15 minutes

Pitched yeast at 68 degrees - fermented itself up to 72 and was done in about 3 days. Racked to secondary and let settle for 3 weeks before kegging.

This beer is fantastic. Smooth, creamy, with that clear hop flavor and faint tartness that California yeast brings. Oddly for a wheat, it's crystal clear and golden, not as pale or hazy as I might have expected. Well, I might have added some Irish moss to clarify; I just don't damn well remember. Nice sweetness, beautifully balanced bitterness with a great touch of noble hop flavor and a little aroma. I swear I'm getting some creamsicle notes off this, and it's really wonderful. I'll be making this one again, no doubt.