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| Dry Wheat |
| by Michael Sabo |
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(5 gallons)
"If you are into wheat beers you will love this one, but this is not a traditional weizenbier.
My goal was to design a wheat beer that finished very dry without using barley malt. I also wanted to bring out the flavors created by quality German Weihenstephan yeast. This beer would be very difficult for an all-grain brewer to produce. It would be a challenge for a homebrewer to mash 100 percent wheat...How does Ireks produce 100 percent wheat extract? I haven't a clue, but it tastes great!"
Ingredients:
6.6 lbs. Ireks 100% wheat malt extract
1 lb. dry rice extract
2 oz. Hallertauer whole hops (3.2% alpha)
1/2 tsp. Irish moss
Liquid Wyeast #3068 (Weihenstephan)
3/4 cup of corn sugar
Step by Step:
While the can of malt extract is sealed, heat for 15 minutes in 1 gallon of 150° F water
(removed from burner) to make it easier to pour. Bring 2 gallons of quality bottled water to a boil. Add wheat malt extract and dry rice extract, stirring constantly to keep from
scorching. Bring wort to a boil for 15 minutes. Add 1 oz. hops. Boil for 15 minutes. Add
remaining hops. Boil 15 more minutes. Add kettle coagulant and boil another 15 minutes.
Remove from heat and cool to about 150° F.
Add wort to primary and bring total volume to 5.5 gallons with pre-boiled, room-temperature water. Pitch the yeast. It is critical that you use Weihenstephan; do not substitute any other.
Ferment in primary for three days. Secondary fermentation is usually complete in five to
seven days. Prime with corn sugar. Leave bottles at room temperature for two weeks. Place in refrigerator for four to six weeks. This will remove the chill haze common to wheat
beers. This beer will mature over eight to 10 weeks.
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