Original Gravity: 1.052 Final Gravity: 1.012 ABC: 5.2%
- 8 oz Medium Crystal
- 6 oz CaraPils
- 7 lb Wheat Liquid malt extract
- 1 oz Perle hops
- 3 oz Cascade hops
- 1 tsp Irish moss (clarifying agent)
- US-05, Wyeast 1056, or White Labs 001
- Remove the Wyeast pack and "smack" as instructed
- Heat 1.5 gallons of water to 160 F, remove from heat
- Place crushed specialty grains into a small muslin bag and steep for 30 minutes
- Remove grains and allow excess water to drip off, discard grains
- Add 7 lb Wheat liquid malt extract
- After the extract has dissolved, top pot to comfortable boil volume, return to heat
- When rolling boil, add 1 oz Perle hops
- After 45 minutes, add 1 oz Cascade hops and 1 tsp Irish moss
- After 15 minutes, add 1 oz Cascade hops
- Remove pot from heat and chill as quickly as possible
- Once wort is cooled below 80 F, pour into primary fermenter
- Top off to 5 gallons with cool water
- Stir with spoon to aerate, record starting gravity and pitch yeast
- Place lid and airlock on and ferment at 62-72 F
- After 7-10 days take another gravity reading (it should within 2-8 points of the final)
- Rack the beer into a carboy for secondary fermentation and add 1 oz Cascade hops (dry hop)
- Agitate the carboy once a day to get the hops to sink into the beer (swirl gently)
- After another 14 days, take another gravity reading (it should be close to the final)
- Rack beer into bottles (condition for 14 days) or a keg