Briess Recipe Database

(0) Search Results for:

Filter Results

    Beer Type

    Lager Styles

    Ale Styles

    Recipe Type

    Batch Size

  • 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


    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


    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