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Cream of Wheat

I make this smooth, clear American wheat beer for my wife.

Brewer: Randy Walker Email: walkerr@littongcs.com
Beer: Cream of Wheat Style: American Wheat
Type: Partial mash Size: 5.25 gallons
Color:
5 HCU (~4 SRM)
Bitterness: 15 IBU
OG: 1.067 FG: 1.015
Alcohol: 6.8% v/v (5.3% w/w)
Water: untreated low-iron well water
Grain: 2 lb. Wheat malt
1 lb. American Vienna
8 oz. American crystal 10L
Mash: 70% efficiency
Mash at 153°F for 60 minutes. Batch sparge.
Put the 15 minute hops into the kettle before lautering (First Wort Hopping) instead of during the boil.
Boil: 70 minutes SG 1.059 6 gallons
6 lb. Wheat extract
1 lb. Honey
2 tablespoons of Irish Moss at 50 minutes
Hops: .5 oz. Mt. Hood (4.5% AA, 45 min.)
.5 oz. Mt. Hood (4.5% AA, 30 min.)
.5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast: Wyeast Barvarian Wheat stepped up to a 1 liter starter
Log: Ferment at about 68°F. Rack to second fermenter.
Condition at about 60°F until clear.
Carbonation: Prime with 1.25 cups of light DME
Tasting: This beer has a golden color. I use Irish Moss and condition at
the lowest stable temperature that I can manage to make a clean,
bright beer.

Recipe posted 10/27/01.