A crisp, dry wheat lager with a big hit of honey. The winning combination of honey and citra hops come together to create a thoroughly refreshing beer, best consumed ice cold and in multiples!
20 Litre Batch
BIAB – All Grain
Est. ABV: 5.3%
Est. IBU’s: 16
Est. SG: 1.055
Est. FG: 1.010
MALTS FOR THE MASH:
2.5 kg Wheat
1.25 kg German Pilsner
Combine 20 litres of 71°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 75°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 26 litres.
HOPS FOR THE BOIL (45 minute total):
15g Cluster (45min)
1tsp Irish Moss/Whirlfloc (10min boil)
30g Citra (5 min)
30g Citra (dry hop)
Add honey to wort and dissolve, cool the wort and aerate well. Start fermentation as close as possible to 15°C, preferably with Wyeast 2124 Bohemian Lager, MJ M84 Bohemian Lager or MJ M54 Californian lager yeast @ 20°C.
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.