Brewer’s Cache

This beer, modeled after Boulevard Wheat Beer, was my first attempt at homebrewing. The result was surpizingly good and fit the Wheat beer style very well.

Ingredients:

6.6 lbs     Briess Bavarian Wheat Malt Extract
4 0z        Crusheh Belgian Caravienne Malt
1 oz         Cluster Hops ( bittering )         @ 60 min
1 oz         Willamette Hops ( finishing )   @ 5 min
1  pk       Muntons Ale Yeast

Expected Original Gravity:     1.047 – 1.051
Expected Final Gravity:            1.010 – 1.014
IBUs:                                                  22-26
Alchohol by Volume:                   4.5-5.0%
Boil duration:                                 60 mintues

 This is a partial mash recipe.  Add the 4oz of Caravienne  malt (in a hop bag) to the brewpot  with two gallons of water.  Add heat to slowly raise the temperature up to 155F.  Rest at 155F for 20 minutes.  After the rest, remove the grains and slowly rinse them using a strainer into the brewpot with .5 to 1 gal of water.  Bring the water to boiling.  Stiring constantly, add the extracts;  The extract are most likely to scorch the bottom of the pot during this period.  Bring wort back to a boil. After the hot break is visible ( just a few minutes at a vigorous boil ), add the bittering hops.  Watch for a boil over! Add the finishing hops 5 minutes before the end of the boil.

Quickly cool the wort and then transfer to your primary fermenter.  Use a santized strainer to catch the hop residue and hot/cold break.  Pitch the yeast when the temperature of the wort is between 70 and 80 degrees.

It is recomended that you rehydrate your dry yeast before use.

 

 

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