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Kiss of the Stinger
American Wheat or Rye Beer • Extract • 5.5 gal
Easy drinker with a little punch. I make this when I don't have a full day to invest for brewing and need to fill up a voided spot in the keezer.
April 24, 2011 am 07:47am
4.0/5.0 1 rating
Ingredients (Extract, 5.5 gal)
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .35 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2.75 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 2.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .75 oz
Mt. Hood - 4.5 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .75 oz
Mt. Hood - 4.5 AA% pellets; boiled 20 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .75 oz
Mt. Hood - 4.5 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 7.8 SRM | 3 - 6 | |
| Alcohol: | 6.0% ABV | 4% - 5.5% | |
| Bitterness: | 21.1 IBU | 15 - 30 | |
Discussion
Notes on the beer
2011-04-24 8:05am
I add the honey the last 10 minutes of the boil with the flame off. Once dissolved spark it back up. Ferment at 65 or as close to that as you can get. The Notty yeast will help the beer finish dry along with the added honey. This beer if crisp and refreshing. One of the fan favorites from Spring until Fall.
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