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  Channel The Flannel Wheat

  
  

  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.

  
  

  Type: Ale

  Style: Wheat

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  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

  
  

  Procedures

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

  ---

  Primary Fermentation: 1 week at 66°F - 70°F.

  Secondary Fermentation: 2 weeks at 66°F - 70°F.

  Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP051 California V Ale Yeast for 2-3 weeks.

  Original Gravity: 1.046

  Final Gravity: 1.011

  Alcohol by Weight:

  Alcohol by Volume: 4.5%

  IBU: 29

  Color: 6

  Tags: