Summer Wheat

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.

Wals Wheat
1kg Liquid Wheat Malt
500g Dextrose
15g Centennial Hops
Dry Enzyme
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.