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Classification: American Wheat Blend Ale
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Ingredients:
3 lbs, Wheat DME Breiss
3 lbs, Pale Malt DME
2 ounces, Hallertau Hops (boiling) 60min
1 ounce, Hallertau Hops (finishing) 5min
½ teaspoon, Gypsum
1 teaspoon, Irish Moss
1 package, M&F Ale Yeast
¾ cup, Brewing Sugar
50 caps, Oxygen Caps if available
Procedure:
- Add 4 to 4 ½ gallons of water to pot and cover to raise temperature to around 170 degrees.
- Uncover and remove from heat. Stir in malt extract and dissolve thoroughly by stirring with a long handled spoon (make sure you have removed the wort pot from the burner when doing this to avoid scorching and carmelizing).
- Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes.
- After 30 minutes into the boil, add the Irish Moss
- After 55 minutes, add the finishing hops.
- Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f.
- Pitch yeast and aerate(oxygenate) the wort by pouring it into the fermentor and stirring the yeast into it.
- Cover and Ferment!
Notes:
Specifics:
* O.G.: 1.054 Actual: O.G.:
* F.G.: 1.010 - 1.012 F.G.: