A refreshing American style wheat beer perfect for quenching a summer-time thirst. With this beer you get less of the banana and clove notes and a bit more hoppiness than a German wheat beer.
1kg Liquid Wheat Malt
15g Centennial Hops
US-05 American or MJ M44 US West Coast yeast.
1. In advance, chill 5-10 litres of water in closed containers in a fridge.
2. Place Hallertau Hops in 1 Litre of boiling water and let sit for 20mins.
3. Place the Wals Wheat, Wheat Malt and Dextrose in the fermenter, strain in Hop liquid, and stir until dissolved.
4. Top up to 23L with chilled and tap water to reach a starting temperature of 18-20°C, stirring vigorously to aerate the wort.
5. Add MJ M44 or Safale US05 yeast, dry enzyme and ferment as close as possible to 20°C.
6. Ferment until hydrometer reading is stable over two 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.