Wheat Beer

Today I am brewing my fourth go at a wheat beer. This iteration I am sticking very close to the recipe I made in July which would fall more into the American Wheat category. That was probably the best session beer that I have made to date. Session beer being one with a lower alcohol content that you can easily drink for a long period of time (session) with out getting too drunk or full. In my mind, session beers make the best tailgating beer, so this one should be ready for the Nov 28th Boise State game...Bronco Beer?

The closest commercial beer I can think of to the first try at my American Wheat is Pyramid's Crystal Wheat (if it was that good that would be sweet, cause that is an award winning beer). I say that because unlike many wheat beers, especially German style ones, this was a very clear beer. You wouldn't know it was a wheat beer by appearance alone. It was light to drink, but still had some of the distinct clove spicy and some citrusy taste. Changes I am making to this version: increased the amount of malts to get a S.G of about 1.048, this will add a little body to the beer and raise the alcohol content from the previous batch. Using a different yeast, didnt want to, but the one I used last time wasn't available. Should have very similar characteristics. The hop schedule is essentially the same, the hop variety has changed a bit do to availablility, but are also good substitutes.