Typically served with the yeast still in the bottle, and pour cloudy. Traditionally more hoppy than a German style wheat and also differs in that it should not offer flavors of banana or clove. It is a refreshing summer style wheat.
Wheat based Fresh Wort kit
300g crystal malt grain
20g Citra Hops (5 min boil)
30g Mosaic Hops (0 min)
30g Citra Hops (Dry Hop)
30g Mosaic Hops (Dry Hop)
American Ale II (WY1272), Safale US05 or MJ M44
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place crystal malt grain in 1 litre of hot tap water and steep for 20 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil with two litres of fresh wort. Add 20g of Citra hops in a boiling bag and boil for 5 minutes.
5. Turn off the heat and add 30g Mosaic hops. Leave to steep for 10 minutes.
6. Remove hop sock and pour wort into the fermenter. Add the remainder of the fresh wort and top up with chilled and tap water to 20L at 20-25°C and stir vigorously.
7. Add American II Ale (WY1272), Safale US05 or MJ M44 yeast, seal fermenter and store in cool conditions.
4 days prior to bottling/kegging, add 30g Citra and 30g Mosaic hops to fermenter.
Bottle or keg when gravity is consistent for 2 days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.