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Beat the Heat Wheat
American Wheat or Rye Beer • Extract • 5 gal
Nothing fancy about making this beer. This beer is light and refreshing for kicking back on a warm day or just plain kicking back.
April 12, 2007 pm 03:58pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 5.5 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.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
I actually used US-56 American ale Dry yeast. This was not an option in my yeast selection in the Recipe Calculator. Its all extract and only has 2 hop phases. 1week primary 1 week secondary. Prime with 6oz corn sugar for minimum of 2 weeks.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 8.8 SRM | 3 - 6 | |
| Alcohol: | 5.0% ABV | 4% - 5.5% | |
| Bitterness: | 20.8 IBU | 15 - 30 | |
Discussion
Simple but very good
2007-04-28 10:43am
We used 6# of DME in our first batch which did make this a tad heavy...cutting back to the original recipe for the second batch. Quite good, a nice refreshing summer beer.
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