American Wheat
American Wheat
(5 gallons/19 L, all-grain) OG = 1.052 (12.8 °P) FG = 1.012 (3.0 °P) IBU = 20 SRM = 4 ABV = 5.3%
Ingredients
5 lb. 5 oz. (2.4 kg) Great Western wheat malt (or similar) (2 °L)
2 lb. 10 oz. (1.2 kg) Great Western American two-row malt (or similar) (2 °L)
2 lb. 10 oz. (1.2 kg) Durst continental Pilsner malt or similar (2 °L)
4.15 AAU Willamette pellet hops (60 min.) (0.83 oz./24 g of 5% alpha acids)
2.25 AAU Centennial pellet hops (0 min.) (0.25 oz./7 g of 9% alpha acids)
1.25 Willamette pellet hops (0 min.) (0.25 oz./7 g of 5% alpha acids)
White Labs WLP320 (American Hefeweizen), Wyeast 1010 (American Wheat) or Fermentis Safale US-05 yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.040 (10 °P). The total boil time will be 90 minutes. 30 minutes after the wort starts boiling, add the bittering hops.
Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the last hop additions just before shutting off the burner.
Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Use 9 grams of properly rehydrated dry yeast, two liquid yeast packages, or make a starter. Ferment at 65 °F (18 °C). When finished, carbonate the beer to approximately 2.5 volumes.
American Wheat
(5 gallons/19 L, extract only) OG = 1.052 (12.8 °P) FG = 1.012 (3.0 °P) IBU = 20 SRM = 5 ABV = 5.3%
Ingredients
7 lb. (3.2 kg) Briess wheat liquid malt extract or similar (3 °L)
4.15 AAU Willamette pellet hops (60 min.) (0.83 oz./24 g of 5% alpha acids)
2.25 AAU Centennial pellet hops (0 min.) (0.25 oz./7 g of 9% alpha acids)
1.25 Willamette pellet hops (0 min.) (0.25 oz./7 g of 5% alpha acids)
White Labs White Labs WLP320 (American Hefeweizen), Wyeast 1010 (American Wheat) or Fermentis Safale US-05 yeast
Step by Step
Mix enough water with the malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.044 (11 °P). Stir thoroughly to help dissolve the extract and bring to a boil. Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops.
Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the last hop additions just before shutting off the burner.
Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.
