Lair Wheat Beer No. 63

Wheat Beer

Original Gravity (SG):

1.081

Batch Size (gal):

5.0

Final Gravity (SG):

1.022

Boil Volume (gal):

3.0

Strength (% ABW):

6.14

Time (weeks):

6

Color (SRM):

25

Bitterness (IBU):

10

Calories (Cals/12oz):

269

Recipe Description:

This recipe is designed to make a strong Wheat Beer that is dark amber in color. The fermentables include 60 percent wheat extract. Fermentables also include Crystal Malt 40 L. It uses Continental hops dosed for low hop presence, with additions for bittering only. The Weizen Ale yeast provides characteristic hints of clove, vanilla, and banana in the aroma and flavor profile.

INGREDIENTS

Fermentables :

2 lbs of Extra Light Dry Malt Extract

6 lbs of Wheat Dry Malt Extract

3.25 lbs of Crystal Malt 40 L

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

1 oz for 60 min. (bittering)

Yeast :

Wyeast 3068 Weihenstephan Weizen - 1 packet

Water :

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

1 cup of Extra Light Dry Malt Extract for high carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.