American Wheat II

5 gallons/19 L, all-grain; OG = 1.051; FG = 1.012; IBU = 21; ABV = 5.1%

Ingredients:

• 5.8 lbs. (2.6 kg) wheat malt
• 4.6 lbs. (2.1 kg) 2 row malt
• 8 oz. (224 grams) rice hulls
• 1 oz. (28 grams) Cascade hops
• White Labs WLP320 (American Hefeweizen) yeast

Step by step:

Heat 3.25 gallons (12 L) of water to 161 °F (72 °C) and stir in crushed grains. Mash grains at 150 ºF (66 ºC) for 60 minutes. Recirculate the wort for 20 minutes, then begin running off wort. Collect wort at a rate of about 2 qts. (~2 L) every 5 minutes. Heat sparge water to about 190 °F (88 °C). Begin adding sparge water when water is about 1 inch (2.5 cm) above the grain bed.

Add sparge water at the same rate as wort is being collected. Once upper grain bed temperature reaches 170 °F (77 °C), add cool water to sparge water until it reaches 170 °F (77 °C). Collect about 5.25 gallons (20 L) of wort. Add 0.5 gallons (1.9 L) of water. Boil wort for 60 minutes, adding hops at beginning of boil. Ferment at 70 °F (21 °C).