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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:32 pm Post subject: Wagon Wheel Wheat |
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Ingredients:
1-pound wheat malt
½-pound Munich malt
4-pound can Alexanders Wheat LME
1.4-pound can Alexanders Kicker
1-ounce Mt. Hood hops (flavor)
1-ounce Hallertauer hops (aroma)
1 packet Danstar Windsor yeast (recommended liquid yeast: White Labs WLP320 – American Hefeweizen)
1 muslin grain bag
1 muslin hops bag
Procedure:
Put 1½ gallons of water into your brew pot, and raise the temperature to 165 degrees. Place the cracked grains in a muslin bag, and drop them into the water – the temperature should drop to 155. Maintain 155 degrees for 30 minutes. Removed the grains, and bring the water to a boil. Add the extracts and flavor hops and continue the boil for 60 minutes. Turn off the heat and add the aroma hops, letting the wort sit for 4 to 6 minutes. Add 3 gallons of chilled water to a sterilized primary fermenter. Strain the wort into the primary, and add more chilled water to bring the volume to just over 5 gallons (about a quart more.) When the temperature of the wort falls below 80 degrees, add the yeast slurry, and seal with an airlock.
Primary ferment should last 4 to 5 days. Rack the beer into a clean and sterile fermenter, and reseal with an airlock. Secondary ferment should last 10 to 15 days.
Prime with ¾-cup of corn sugar. For a special treat, use 2/3-cup of honey instead… but be prepared for excessive foaming.
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To make a yeast slurry, sterilize a 1-quart glass jar. Boil 3 cups of water for 5 minutes. Dissolve 2 tablespoons of table sugar in the boiling water. You may also add ½-teaspoon of yeast nutrient as an option. Place the sugar water in the glass jar. Cover and allow it to cool. When the temperature falls below 80 degrees, add the dry yeast. Let the yeast soak into the surface of the water, then stir or shake to complete saturate the yeast. Cover loosely with a piece of plastic food wrap. You should notice foaming activity within a couple of hours. The yeast slurry is ready to pitch when the foaming begins to subside. |
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