Fibonacci Saison, All-Grain

(6 gallons/23 L, all-grain)
OG = 1.087  FG = 1.008 
IBU = 23  SRM = 6 ABV = 10.4%  

A year ago, the Maltose Falcons lost one of our most important members – Bruce Brode. He was an incredibly talented brewer and confoundedly deep thinker about a wide range of self-learned subjects. He’s responsible, in part, for the broad scope of the Beer Judge Certification Program guidelines, worked tirelessly to promote judging and the Southern California Homebrewers Fest and was, importantly to the club, the keyboardist and chief arranger of the Maltose Falcons Brews Band. 

He was very much a mentor to me. In his memory, I reached back to a party where he played a friend’s experimental musical composition designed around the Fibonacci sequence (aka 1,1,2,3,5 . . .). In that spirit, I created a recipe where everything (minus a mash temperature) was a Fibonacci number. I used both spelt, chit malt and fonio to provide additional earthy and rustic characters for a real Farmhouse feel. Sit back, this one is a bit crazy.

Ingredients

8 lbs. (3.6 kg) Weyermann Pilsner malt
5 lbs. (2.3 kg) Weyermann pale wheat malt
3 lbs. (1.4 kg) Weyermann Munich malt
2 lbs. (0.9 kg) fonio, pre-hulled, par cooked
1 lb. (0.45 kg) Crisp chit malt
1 lb. (0.45 kg) Weyermann spelt malt
5.4 AAU Magnum hops (89 min.) (0.45 oz./13 g at 12% alpha acids)
4.1 AAU Willamette hops (55 min.) (0.75 oz./21 g at 5.5% alpha acids)
1.2 oz. (34 g) Willamette hops (0 min.)
1 Campden tablet
Wyeast 3726 (Farmhouse Ale)
¾ cup corn sugar (if priming)

Step by step

I used a step mash, beginning with mashing all grains at 144 °F (62 °C) for 13 minutes and then raising the mash to 150 °F (66 °C) for 55 minutes. Mash out and vorlauf until runnings are clear. Collect 7 gallons (26.5 L) of wort and boil for 90 minutes, adding at times indicated. 

When the boil is complete, cool and oxygenate wort, then pitch yeast and ferment at 63 °F (17 °C) for 7 days. Ramp to 70 °F (21 °C) and hold for 10 days. Keg and force carbonate or add priming sugar and bottle condition as usual.

Weldwerks Brewery’s Hefeweizen clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.010
IBU = 15  SRM = 5  ABV = 5.5% 

Ingredients

4.5 lbs. (2 kg) Great Western Pilsner malt
4 lbs. (1.8 kg) Great Western white wheat malt
10 oz. (285 g) Proximity dextrin malt
10 oz. (285 g) Proximity Munich malt
5 oz. (140 g) rice hulls
8 oz. (225 g) corn sugar
2.4 AAU Magnum hops (first wort hops) (0.17 oz./4.8 g at 14% alpha acids)
0.75 oz. Hallertauer Mittelfrüh hops (whirlpool)
Omega OYL-021 (Hefeweizen Ale 1), White Labs WLP320 (American Hefeweizen), or SafAle W-68 yeast
¾ cup corn sugar (if priming)

Step by step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash all of the grains plus the rice hulls in 2.5 gallons (9.5 L) of water at 153 °F (67 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with enough water at 168 °F (76 °C) to collect 6.5 gallons (23 L) in the kettle. Add the first wort hop addition to the kettle as the wort is being collected.

Boil wort for 90 minutes, adding corn sugar with 15 minutes remaining, and then cool wort to 194 °F (90 °C) and add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 68 °F (20 °C). Pitch yeast, keeping the temperature steady until fermentation is complete. Bottle condition or keg and force carbonate as usual.

Weldwerks Brewery’s Hefeweizen clone, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.010
IBU = 15  SRM = 5  ABV = 5.5% 

Ingredients

2.5 lbs. (1.1 kg) Pilsner dried malt extract
2.3 lbs. (1 kg) wheat dried malt extract
4 oz. (113 g) Munich dried malt extract
10 oz. (285 g) Proximity dextrin malt
8 oz. (225 g) corn sugar
2.4 AAU Magnum hops (first wort hops) (0.17 oz./4.8 g at 14% alpha acids)
0.75 oz. Hallertauer Mittelfrüh hops (whirlpool)
Omega OYL-021 (Hefeweizen Ale 1), White Labs WLP320 (American Hefeweizen), or SafAle W-68 yeast
¾ cup corn sugar (if priming)

Step by step

Add crushed dextrin malt in a steeping bag and 6 gallons (23 L) of water to your brew kettle and bring up to 170 °F (77 °C). After 15 minutes, remove grains and bring to a boil. Remove from heat, carefully stir in all of the malt extracts until dissolved, and then return to heat. Boil for 60 minutes. Follow the remainder of the all-grain recipe.

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.006
IBU = 25  SRM = 3  ABV = 6.1%

Ingredients

9.4 lbs. (4.3 kg) Dingemans Pilsner malt
1.3 lbs. (0.6 kg) Weyermann Spelt malt
1.25 oz. (36 g) aged Spalt hops (first wort hop)
1 Whirlfloc tablet (15 min.)
2 g yeast nutrient (15 min.)
15 lbs. (6.8 kg) fresh shiitake mushrooms (sliced)
2 packs SafAle BE-134 or your favorite saison strain

Step by Step

Slice the mushrooms as thin as you can to maximize surface area. You can choose to do a single infusion mash anywhere around 151 °F (66 °C), however we did a single decoction mash: Mash in at a beta amylase temperature of 140—145 °F (60–63 °C) and rest for 20 minutes. Pull roughly one quart (1 L) of thin mash and bring it over to a small kettle where it is slowly brought to a boil and allowed to simmer for 15 minutes. Be sure to continually stir the boiling mash to prevent scorching. Pour the boiled mash back to the main mash and stir well. The new mash temperature should be close to 152 °F (67 °C). Rest at this temperature for 30 minutes before proceeding to vorlauf. 

Sparge with 172 °F (78 °C) water and lauter wort, collecting until you reach 7.5 gallons (28 L) in the kettle on top of the aged hops. Bring to a boil and boil 90 minutes, adding whirlfloc and yeast nutrients with 15 minutes remaining.

After the boil is complete, transfer the wort to the mash tun filled with the sliced mushrooms. Once full, allow the wort to rest for at least 30 minutes for a respectable flavor and aroma character. You can rest for longer, but it is recommended not to go below 160 °F (71 °C) in fear of wild infections. 

Chill to 74 °F (23 °C) into a fermenter and pitch yeast (we used LalBrew Belle Saison, though it is no longer available in homebrew quantities). Ferment at 74 °F (23 °C) until final gravity has been reached before cold crashing the fermenter to 30 °F (-1 °C). Keg and force carbonate or bottle condition as usual.

Spent Mushrooms
By using the mash tun to soak the mushrooms you are able to get nice clear wort and leave behind all the hot break and trub. This clean sugary wort soaks into the mushrooms, exchanging flavors as they marinate. After knockout you are left with these spent sliced mushrooms that are coated in delicious sugary wort, making for a great culinary opportunity. They can be used immediately or scooped into a freezer bag and frozen. The world of culinary ideas for the use of these wort-soaked mushrooms can be enormous and is up to the creativity of the chef. We were able to partner with our friends at Old Trail Tavern & Steak and sell them our spent mushrooms at a reduced price to reclaim some of the production costs. The idea to reuse these unique spent mushrooms in different cuisines went over very well and really should be a focus of topic for any brewer brewing with mushrooms. 

Recipe Notes
We had access to 14-year-old unopened and well-stored Spalt hops. We used the given 5.3% alpha acids in recipe calculations, though actual alpha acids may have been lower due to aging. Feel free to sub in any aged, or even fresher hops that you like for saisons.

Extract Option
Replace the Pilsner and spelt malts with 6.5 lbs. (2.9 kg) Pilsner liquid malt extract and 11 oz. (315 g) wheat dried malt extract. Heat 5.5 gallons (21 L) of water to a boil and then remove from heat to stir in both malt extracts. Return to heat and boil for 60 minutes, following the remainder of the all-grain recipe instructions. 

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.049  FG = 1.006
IBU = 22  SRM = 4  ABV = 5.6%

Ingredients

7.6 lbs. (3.4 kg) Pilsner malt
1.5 lbs. (0.68 kg) Munich malt (10 °L)
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Czech Saaz hops (at 190 °F/88 °C)
2 oz. (57 g) Mandarina Bavaria hops (at 190 °F/88 °C)
BSI S-26 Farmhouse Ale, Wyeast 3726 (Farmhouse Ale), Omega OYL-042 (Belgian Saison II), or Imperial B56 (Rustic) yeast
3⁄4 cup corn sugar (if priming)

Note
Brewing Science Institute (BSI) yeasts are not sold in homebrew sizes, but it is what Abolitionist uses. If you can’t get your hands on it, the other strains should be suitable alternatives.

Step by Step

Mash in with 2.75 gallons (10.4 L) of 162 °F (72 °C) strike water to achieve a rest temperature of 150 °F (65.5 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 5 gallons (19 L) of wort. This is a no-boil recipe, so no need to account for boil-off. Once 5 gallons (19 L) of wort has been collected, heat wort to 190 °F (88 °C) before adding 2 oz. (57 g) Czech Saaz hops and 2 oz. (57 g) Mandarina Bavaria hops. Stir the wort vigorously to create a whirlpool and then cover and let rest for 20 minutes.

Chill wort to approximately 85 °F (29 °C) and pitch yeast. Ferment warm, at around 92 °F (33 °C). Abolitionist recommends covering the fermenter with foil instead of using an airlock. Allow to ferment for up to six weeks to ensure complete attenuation.

Package and carbonate to 2.5–3 volumes of CO₂.

Extract-Only Recipe

(5 gallons/19 L, extract only) 
OG = 1.049  FG = 1.006
IBU = 22  SRM = 4  ABV = 5.6%

Ingredients

4 lbs (1.8 kg) Pilsner dried malt extract 
14 oz. (400 g) Munich dried malt extract 
9 oz. (255 g) wheat dried malt extract
2 oz. (57 g) Czech Saaz hops (at 190 °F/88 °C)
2 oz. (57 g) Mandarina Bavaria hops (at 190 °F/88 °C)
BSI S-26 Farmhouse Ale, Wyeast 3726 (Farmhouse Ale), Omega OYL-042 (Belgian Saison II), or Imperial B56 (Rustic) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Heat 5 gallons (19 L) of water in your brew pot up to 190 °F (88 °C). Turn off heat and stir in the malt extracts and all of the hops. Stir the wort vigorously to create a whirlpool and then cover and let rest for 20 minutes.

Chill wort to approximately 85 °F (29 °C) and pitch yeast. Ferment warm, at around 92 °F (33 °C). Abolitionist recommends covering the fermenter with foil instead of using an airlock. Allow to ferment for up to six weeks to ensure complete attenuation.

Package and carbonate to 2.5–3 volumes of CO₂. 

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.035  FG = 1.010
IBU = 8  SRM = 3  ABV = 3.3%

Ingredients

3.3 lbs. (1.5 kg) pale wheat malt
2.8 lbs. (1.25 kg) Pilsner malt
7 oz. (200 g) acidulated malt
5.3 oz. (150 g) maltodextrin
3.5 oz. (100 g) flaked oats
1.5 AAU Southern Passion hops (60 min.) (0.2 oz./5 g at 8.5% alpha acids)
1.5 AAU Southern Passion hops (10 min.) (0.2 oz./5 g at 8.5% alpha acids)
0.7 oz. (20 g) coriander seeds (5 min.)
1.4 oz. (40 g) orange zest (5 min.)
1.25 g yeast nutrients (15 min.)
2 sachets of SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains with 3 gallons (11.5 L) of water at a mash temperature of 156 °F (69 °C) for 60 minutes. Raise to a mash out temperature of 168 °F (76 °C) and hold for 10 minutes. Sparge with 4.2 gallons (16 L) of 176 °F (80 °C) water. Collect wort and bring to a boil for 60 minutes, adding maltodextrin at the start of the boil. Add hops, coriander, orange zest, and yeast nutrients as indicated. 

When the boil is complete, chill wort to fermentation temperature of 68 °F (20 °C). When fermentation is complete, add dry hops. Two days later transfer to a keg and force carbonate or bottle condition as usual.

Extract-Only Recipe

(5 gallons/19 L, extract only)
OG = 1.035  FG = 1.010
IBU = 8  SRM = 3  ABV = 3.3%

Ingredients

3.6 lbs. (1.6 kg) wheat dried malt extract
5.3 oz. (150 g) maltodextrin
0.75 tsp. 88% lactic acid
1.5 AAU Southern Passion hops (60 min.) (0.2 oz./5 g at 8.5% alpha acids)
1.5 AAU Southern Passion hops (10 min.) (0.2 oz./5 g at 8.5% alpha acids)
0.7 oz. (20 g) coriander seeds (5 min.)
1.4 oz. (40 g) orange zest (5 min.)
1.25 g yeast nutrients (15 min.)
2 sachets of SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step

Heat 5.5 gallons (21 L) water to a boil and then turn off heat. Carefully stir in the malt extract, maltodextrin, and lactic acid until completely dissolved. Return to heat and bring to a boil for 60 minutes, adding hops, coriander, orange zest, and yeast nutrients as indicated. 

When the boil is complete, chill wort to fermentation temperature of 68 °F (20 °C). When fermentation is complete, add dry hops. Two days later transfer to a keg and force carbonate or bottle condition as usual.

Recipe Note
Southern Passion, and all South African hops for that matter, are scarce on the homebrew market. As of this writing, they can be purchased online in packages as small as 1 oz. (28 g) from just a handful of homebrew suppliers and in larger packaging from a few more. If you are unable to find them, look for hops with similar characteristics of passion fruit, guava, red berries, and melon. Strata® is one recommended alternative.

All-Grain Recipe

(5.5 gallons/21 L, all-grain)
OG = 1.049  FG = 1.002
IBU = 9  SRM = 4  ABV = 6.1%

Ingredients

6.8 lbs. (3 kg) Belgian Pilsner malt 
1.5 lbs. (0.68 kg) white wheat malt
8 oz. (227 g) Munich malt
8 oz. (227 g) caravienne malt
8 oz. (227 g) acidulated malt
12 oz. (340 g) dextrose (10 min.)
2.75 AAU Willamette hops (60 min.) (0.53 oz./15 g at 5.5% alpha acids)
0.5 tsp. yeast nutrient (10 min.)
0.5 tsp. Irish moss (10 min.)
Imperial Yeast B64 (Napoleon), Wyeast 3711 (French Saison), 
LalBrew Belle Saison, or similar yeast

Step by Step

This recipe uses acidulated malt to correct pH to approximately 5.5. If you use another method, just add an additional 8 oz. (227 g) base malt. 

For infusion mash brewers, target a mash temperature of 147–148 °F (64 °C) for 90 minutes, followed by a 10-minute mash out rest at 168 °F (76 °). For those brewers who wish to utilize a step mash, I usually aim to mash in at 131 °F (55 °C) for 15 minutes, raise the temperature to 144 °F (62 °C) and hold for 60 minutes, raise temperature to 158 °F (70 °C) for 15, and then mash out at 168 °F (76 °C) for ten minutes. 

Boil the wort for 60 minutes, adding hops at the start of boil, and finings and dextrose at 10 minutes remaining. 

Chill the wort to around 65 °F (18 °C). Aerate the wort well if using liquid yeast and pitch yeast. Allow temperature to free rise up to 75 °F (24 °C). Some saison yeast strains are prone to stall and so I always allow the beer to ferment for a full two weeks. Since additional conditioning will occur in the barrel; however, the beer does not necessarily have to be fully fermented. 

Once the beer has completed fermentation, you should have approximately 5 gallons (19 L) to add to the barrel and 2 quarts (2 L) to set aside (I use growlers with airlocks) to top off the barrel after a few months or as needed. A keg, purged of oxygen, could also function as an excellent long-term storage solution for the top-offs.

Extract With Grains Recipe

Replace the Pilsner, wheat, and acidulated malts with 4 lbs. (1.8 kg) Pilsner dried malt extract and 12 oz. (340 g) wheat dried malt extract. Add 1 tsp. 88% lactic acid to 7 gallons (26.5 L) of water. Add crushed grains in a bag to the water and heat to ~170 °F (77 °C). Remove grains, allowing the bag to drip over the kettle, and then bring the wort to a boil. When a boil is reached, remove kettle from heat and stir in the dried malt extracts. Once fully dissolved, turn the heat back on and bring to a boil. 

Follow the remainder of the all-grain recipe instructions.

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.045  FG = 1.011
IBU = 15  SRM = 18  ABV = 5%

Ingredients

6.2 lbs. (2.8 kg) white wheat malt
3.5 lbs. (1.5 kg) Munich malt
8.8 oz. (250 g) crystal malt (60 °L)
3.2 oz. (71 g) Carafa® Special III malt 
3.5 lbs. (1.6 kg) black walnuts
3 AAU Hallertau hops (60 min.) (0.75 oz./22 g at 4% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

If possible, use fresh cracked black walnuts for best results, though subbing in store-bought walnuts is another option. If using fresh walnuts, discard shells and collect 3.5 pounds (1.6 kg) of nuts. Bake the walnuts around 250–300 °F (120–150 °C) until lightly tanned. Use a paper towel to wipe away any excess oils. 

Mash all the grains and walnuts in with 2.75 gallons (10.4 L) of 165 °F (74 °C) strike water to achieve a rest temperature of 152 °F (68 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) to collect about 6 gallons (23 L) of wort. At start of boil, add the hops and boil for 60 minutes. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using a liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate or bottle and prime as usual.

Extract With Grains

(5 gallons/19 L, extract with grains)
OG = 1.045  FG = 1.011
IBU = 15  SRM = 18  ABV = 5%

Ingredients

4 lbs. (1.8 kg) wheat liquid malt extract
2 lbs. (0.9 kg) Munich dried malt extract
8.8 oz. (250 g) crystal malt (60 °L)
3.2 oz. (71 g) Carafa® Special III malt 
3.5 lbs. (1.6 kg) black walnuts
3 AAU Hallertau hops (60 min.) (0.75 oz./22 g at 4% alpha acids)”
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

If possible, use fresh cracked black walnuts for best results, though subbing in store-bought walnuts is another option. If using fresh walnuts, discard shells and collect 3.5 pounds (1.6 kg) of nuts. Bake the walnuts around 250–300 °F (120–150 °C) until lightly tanned. Use a paper towel to wipe away any excess oils.

Steep the specialty malts along with the nuts in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 15 minutes. 

Remove the grain bag, place it in a colander, and wash with 1 gallon (4 L) of warm or hot water. Then add water to reach a total volume of 6 gallons (23 L). Bring liquid to a boil, then turn off heat and carefully stir in the liquid malt extract to dissolve completely. Return to a boil and add hops, then boil for 60 minutes. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using a liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate or bottle and prime as usual. 

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.013
IBU = 14  SRM = 3  ABV = 5%

Ingredients

5 lbs. (2.3 kg) Pilsner malt
4.5 lbs. (2 kg) flaked wheat 
1 lb. (0.45 kg) oat malt 
0.5 lb. (230 g) rice hulls (optional)
4 AAU Hallertau hops (60 min.) (1 oz./28 g at 4% alpha acids)
1.5 oz. (43 g) fresh orange peel (5 min.)
0.4 oz. (11 g) coriander seed, crushed (5 min.)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale), or Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

If using a false bottom or manifold system for lautering, then the rice hulls are recommended. Start by placing the rice hulls into the mash tun first. While they will get mixed in with the crushed grains at mash-in, the goal is to have more of the rice hulls at the bottom of the mash tun.

With the goal of creating a dextrinous wort, mash in with 3 gallons (11.4 L) of 166 °F (74 °C) strike water to achieve a single infusion rest temperature of 153 °F (67 °C). Hold at this temperature for 60 minutes, then start the lauter process.

With sparge water at 170 °F (77 °C), collect about 6.25 gallons (24 L) of wort. At start of boil, add Hallertau hops, then boil for 60 minutes. With 5 minutes left in the boil, add fresh orange peel and crushed coriander.

Chill wort to fermentation temperature, around 66 °F (19 °C). Pitch yeast. Hold at this temperature for the duration of active fermentation. After final gravity is achieved, chill to 60 °F (16 °C) and allow to condition for one week. Bottle and prime or keg and force carbonate to 2.5 v/v.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.013
IBU = 14  SRM = 4  ABV = 5%

Ingredients

6 lbs. (2.7 kg) dried wheat malt extract
0.5 lb. (230 g) Carafoam® malt
4 AAU Hallertau hops (60 min.) (1 oz./28 g at 4% alpha acids)
1.5 oz. (43 g) fresh orange peel (5 min.)
0.4 oz. (11 g) coriander seed, crushed (5 min.)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale), or Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step 

Steep the Carafoam® in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 30 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of warm or hot water. Add water to reach a total volume of 5 gallons (19 L). 

Bring liquid to a boil, then turn off the heat and carefully stir in the dried malt extract. Once fully dissolved, bring wort back to a boil.

Add Hallertau hops and boil for a total of 60 minutes. With 5 minutes left in the boil, add fresh orange peel and coriander.

Chill wort to fermentation temperature, around 66 °F (19 °C). Pitch yeast, being sure to top off fermenter to 5.25 gallons (20 L). Follow all-grain recipe for fermentation and packaging instructions.

Tips For Success
When it comes to the spices, be sure that the coriander seeds are fresh. For the orange, use a vegetable peeler to remove just the outer layer of skin. There are several orange varieties that work like Seville, blood, navel, and cara cara, to name a few. Grab a peeler, a cheap macro lager, and try soaking the peels to see what works best for you.

Partial Mash Recipe

(5 gallon/19 L, partial mash)
OG = 1.060  FG = 1.013
IBU = 13  SRM = 5  ABV = 5.9%

Ingredients

5 lbs. (2.3 kg) wheat liquid malt extract
2.8 lbs. (1.3 kg) 2-row pale malt
1 lb. (0.45 kg)  pale ale malt
0.8 lb.  (360 g) flaked wheat
0.5 lb.  (230 g) Simpsons Golden Naked Oats malt
2.25 AAU Hallertau Mittelfrüh hops (60 min.) (0.5 oz./14 g at 4.5% alpha acids)
1.6 AAU Cascade hops (30 min.) (0.25 oz./7 g at 6.5% alpha acids)
3/4 Tbsp. coriander seed, crushed (5 min.)
1 Tbsp. lemon zest (5 min.)
White Labs WLP300 (Hefeweizen Ale), Wyeast 3068 (Weihenstephan Weizen), or SafAle WB-06 yeast
¾ cup corn sugar (if priming)

Step by Step

Start with 2 gallons (7.6 L) of your brewing liquor, mash crushed grains for 60 minutes at 153 °F (67 °C). Sparge with 1 gallon (3.8 L) water at 170 °F (77 °C). Off heat, stir in the malt extract. Once fully dissolved, turn heat back and bring wort up to a boil. Boil for 60 minutes adding hops and spices at time shown.

After the boil is complete, chill the wort down to yeast pitch temperature, aerate if using a liquid yeast strain then pitch the yeast. Ferment at ~ 70 °F (21 °C) for two weeks. Prime and bottle or keg and force carbonate to 2.5 v/v.