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Dry Wheat

5 gallons

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.