Sunday, March 20, 2011

Recipe: American Wheat - A Summer Time Brew

Growing up in Kansas I have a reverence for Boulevard Wheat that no one but people from the region seem to understand. Kansas summers are damn hot and the wheat ale is the perfect thirst quencher. You can drink it all afternoon and not be in a stuper. It is also a excellent gateway beer for your pals who have yet to discover the broad world of beer beyond macro lager.

I have never attempted to clone it. This recipe is the best I could come up with after reading many forums on the subject. Taking the most plausible recipes and cross referencing them to Boulevards sight. Then realizing many of the hops would need to be swapped with readily available hops. Finally getting to my LHBS and finding two commonly available hops not in stock. It was just not my day to make this beer, but being stubborn I pressed on and came out with this.

Batch size: 5.5 gal
OG: 1.046
PG: 1.036
FG: 1.011
ABV: 4.6%
IBU: 17
SRM: 3.4
EFF: 75%

5 lb 2-Row
2 lb 12 oz Wheat
2 lb Flaked Wheat

7 gr Magnum 14% AA 60 min
7 gr each Centennial and Citra 5 min (OG recipe had Summit and Simcoe)
21 gr each Centennial and Citra -1 minute or flameout (OG recipe had Summit and Simcoe)

Protein rest at 125F for 15 min, 149F for 60 min, 165F mash out for 15 min.

Chicago water adjusted accordingly.

Fermented with 1 pack US-05 dry yeast.

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