Beam me up Scotty!, to boldly go where no man has gone before and so on and so on. This American styled wheat beer is named after Will Wheaton, an actor who stared in Star Trek TNG, but he also happens to be a big beer geek, so enjoy some synth ale and watch out for those klingons.
3kg Liquid Wheat Malt
300g Rolled Barley
300g Caramunich malt grain
15g Cluster (60min)
15g Hallertauer (15mins)
15g Cluster (dry hop)
Safwheat WB‐06, MJ M20 or WY3068 Weihenstephan Yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place the barley and caramunich grain in 2 litres 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 to boil dissolving 1kg of the Liquid Wheat Malt, once boil has begun add 15g Cluster hops.
5. After 45 minutes, add 15g Hersbrucker Hops and continue to boil for another 15 minutes.
8. Turn off the heat, remove hop sock and pour wort into the fermenter, dissolve the remaining liquid malt. Top up with chilled and tap water to 20L at 18-20°C and stir vigorously.
9. Add Safwheat WB‐06, MJ M20 or WY3068 Weihenstephan Yeast, seal fermenter and store in cool conditions.
10. On day 4 of fermentation, add 15g Cluster to the 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.