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Maternity Leave Wheat

Maternity Leave Wheat

American Wheat or Rye Beer • Extract • 5 gal


Super straightforward American Wheat Ale

January 25, 2014 at 08:00pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 6.6 lbs CBW® Bavarian Wheat Liquid (Malt Extract); Briess

    CBW® Bavarian Wheat Liquid (Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat is a liquid, 100% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • 1 oz Willamette - 5.0 AA% pellets; boiled 60 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.045 1.040 - 1.055
Terminal Gravity: 1.010 1.008 - 1.013
Color: 5.3 SRM 3 - 6
Alcohol: 4.6% ABV 4% - 5.5%
Bitterness: 22.5 IBU 15 - 30


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