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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

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