American wheat beers feature large proportions of malted wheat and are naturally a bit cloudy in appearance. American wheat beers have a bit more hop character and are fermented with a milder-tasting yeast, resulting in a more clean, neutral finish. With a spicy noble hop aroma and tart finish, it’s a spritzy, refreshing crowd-pleaser.

Makes approximately (12) 12oz bottles.

Ingredients:

  • 1 lb – Briess Wheat DME (Dry Malt Extract)
  • 0.25oz – Willamette Hops
  • 0.25oz – Cascade Hops
  • 1 package – Muntons Ale Yeast

Directions:

  1. Heat 1.25 gallons of to a rolling boil.
  2. Add the Briess Wheat DME and Willamette Hops stir to dissolve (Total boil time 45 minutes).
  3. After 40 minutes, add the Cascade Hops
  4. After 45 minutes turn off the burner.
  5. Reduce the temperature of the wort by placing the pot in an ice bath. Try to reduce the temperature to 60-70°F as rapidly as possible.
  6. Sanitize your fermenting equipment while wort cools.
  7. Siphon the cool wort from the kettle into the primary leaving any thick sludge in the bottom of your kettle.
  8. Aerate the wort by sealing the primary fermenter and rocking it back and forth to splash for a few minutes.
  9. Take a specific gravity reading. You should be between 1.042 and 1.044.
  10. Add 1/2 packet of the Muntons Ale Yeast and discard the remainder unless you are making a second batch right away.
  11. Seal fermenter and install a sanitized airlock.
  12. Active fermentation should begin with 48 hours. You should start seeing a cap of foam on the top of the beer. You should also see the bubbles in the airlock.
  13. After 1-2 weeks the active fermentation will end and the foam cap will fall to the bottom of the beer. Bubbling in the airlock will slow or stop.
  14. When the fermentation has stopped you will sanitize your siphoning equipment and a bottling bucket.
  15. Mix up a priming solution of 1/8 cup sugar and 4 ounces of water. Once sugar is dissolved put in bottling bucket.
  16. Siphon beer in to bottling bucket leaving sediment behind. Stir gently and do not splash.
  17. Fill and cap bottles.
  18. Leave filled bottles at room temperature for 2 weeks. After 2 weeks you can store them in a cold environment.

When you pour the beer there may be a small layer of sediment in the bottom of the bottle, leave that behind.

Notes:

Willamette Hops – Very popular aroma hop with earthy, spicy character.

Cascade Hops – Unmistakable grapefruit aroma and flavor, signature hop of many American ales.

 

 

 

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