BJCP Style 15B

This is a simple but award-winning extract recipe for a dark wheat beer. A Meisters of Brew member took first place in the Wheat division of the Central Florida Home Brewer's 1995 Sunshine Challenge, and also second wheat in the Dayton Regional Amateur Fermentation Technologists (DRAFT) 1995 Dayton Beerfest.

4 lbs Wheat extract
4 lbs amber extract
.5 lb. crystal malt (crushed)
.5 lb. black patent malt (crushed)
1 oz. Mt. Hood Hops (8.6)

1. Pour 2.5 gallons of clean water into your brew pot and begin to heat. Pour crushed grains into grain bag and tie a loose knot at the top of the bag. When the water is within an appropriate steeping temperature (150 - 165F) place the grain bag into the brew pot. Steep grains for approximately 45 minutes, then remove.

2. Remove the brew pot from the fire and add the Liquid Malt Extract, stirring. Return to the fire and bring to a boil.

3. Add Mt. Hood bittering hops.

4. Boil for 60 minutes.

5. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

6. Pitch the yeast.

7. When fermentation slows (4-7 days), you are ready to go to the secondary.

8. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath.

9. Siphon beer into bottling tank, add priming sugar mixture. Stir well.

10. Bottle, and allow to condition for 2-3 weeks before drinking. Enjoy!

Original Gravity 1.048
Secondary 1.030

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