The early era of American wheat beer was an interesting mish-mash of styles, born out of necessity in Pacific Northwest brewpubs. By the early 1990s, a slightly hoppy form emerged and is echoed in this recipe.

Ingredients

2 lbs - Briess CBW® Bavarian Wheat Dry Malt Extract - 60 min boil
1 lb - Briess Brewers Red Wheat Flakes - Steeping grain
0.5 lb - Briess Brewers Malt - Steeping grain
0.25 lb - Briess Caramel Malt 10L - Steeping grain
0.5 oz - Cascade Hops (5.5% AAU) - 60 min boil
0.5 oz - Cascade Hops (5.5% AAU) - 5 min boil
3.3 lbs - Briess CBW® Pilsen Light Liquid Malt Extract - 0 min boil
1 pack - White Labs WLP051 California V Ale Yeast - Fermenter
1 capsule - Servomyces Yeast Nutrient - 10 min boil

Directions

Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
Remove grains and stir in 2 lbs of CBW® Bavarian Wheat DME.
Bring water to a boil and add 1 oz of Cascade hops.
After 50 minutes, add yeast nutrient.
Boil 5 minutes and add 1 oz of Cascade hops.
Boil 5 additional minutes and turn heat off.
Stir in 3.3 lbs of CBW® Pilsen Light LME until dissolved.
Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
Pitch one pack of White Labs WLP051 California V Ale yeast.