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Sam Summer Clone

Sam Summer Clone

American Wheat or Rye Beer • Extract • 5 gal


This is my second recipe. First was an english brown ale from a kit. I welcome all comments as long as its constructive. Thanks!!

May 4, 2009  01:08pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 3 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 3 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 Tettnanger - 5.1 AA% pellets; boiled 60 min


    Mild, slightly spicy. 'Noble'.

  • 1 oz Hallertauer Hersbrucker - 4.0 AA% pellets; boiled 5 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1 oz Lemon Zest @ 5min - (omitted from calculations)

    Lemon Zest @ 5min

  • 1/2 tsp Grains of Paradise @ 5min - (omitted from calculations)

    Grains of Paradise @ 5min

  • Wyeast 1010 American Wheat™

    Wyeast 1010 American Wheat™

    A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.053 1.040 - 1.055
Terminal Gravity: 1.011 1.008 - 1.013
Color: 6.3 SRM 3 - 6
Alcohol: 5.4% ABV 4% - 5.5%
Bitterness: 21.7 IBU 15 - 30



update 05/04/09

2009-05-04 1:14pm

Currently in the primary. Fermentation is slower than I expected since this is a wheat, but may have something to do with my inexperience with smackpacks. My plan is to get this out of primary after 7days total, then onto secondary for 2weeks. Going to secondary because of the lemon zest, grains of paradise, and the slow fermentation so far. From what I've been reading, the best wheats are bottle-conditioned, however.


You did alright

2009-05-06 9:31pm

Patience my friend. Your yeast will work well. Your recipe is similar to an American Hefeweizen I brewed recently with the Wyeast 1010. Your fermentation is going lively now I bet and it will be largely finished in a couple more days. I didn't use the grains of paradise and the lemon zest in the secondary. But my batch turned out fine, very fine. Of course with my Hefeweizen I used a pound of flaked wheat leaving some of it in the boil to give it a cloudy appearance. Be sure to save a sanitized Mason Jar partially full of the yeast from the primary when it's finished. You can store it for several weeks to a month in the refrigerator and repitch it in another batch. I also freeze yeast from my primary in a solution of water/ glycerin in culture vials for longer storage and I make wort agar slants in culture vials, inoculate it with the yeast and save that in the refrigerator for 6 months to a year. If you like American Wheat beers, it's a great yeast. And if you find a good yeast you can make yeast cultures of it to last you a long time. Good luck with your batch.

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