Michigan Summer Wheat Ale

Michigan Summer Wheat Ale

(5 gallons/19 L, all-grain;
OG = 1.048  FG = 1.012
IBU = 29  SRM = 8  ABV = 4.7%

If you can, try to source your grains from some of local Michigan micro-maltsters and use Michigan-grown hops.

Ingredients:
4.0 lbs. (1.8 kg) American wheat malt
3.0 lbs. (1.4 kg) American Pilsen malt
2.0 lbs. (0.9 kg) American Vienna malt
8 oz. (227 g) crystal malt (10 °L)
8 oz. (227 g) Carapils® malt
4.25 AAU Mt. Hood hops (60 min.) (1.0 oz./28 g of 4.25% alpha acids)
4.25 AAU Mt. Hood hops (20 min.) (1.0 oz./28 g of 4.25% alpha acids)
1 oz. (28 g) Mt. Hood hops (5 min.)
1 tsp. Irish moss (15 min.)
1 tsp crushed coriander seed (5 min.)
Fermentis SafBrew S -33 yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 152 °F (67 °C) in 1.15 quarts (1.1 L) of water per lb. (kg) of grain. Sparge and collect 7.0 gallons (26 L) for a 60-minute vigorous boil. Ferment at 70 °F (21 °C) to enhance yeast profile.

Michigan Summer Wheat Ale

>(5 gallons/19 L, extract with grains)
OG = 1.054  FG = 1.013
IBU = 28  SRM = 4+  ABV = 5.2

Ingredients
5.5 lbs. (2.5 kg) Briess wheat dry malt extract
8 oz. (227 g) Carapils® malt
8 oz (227 g) crystal malt (10 °L)
4.25 AAU Mt. Hood hops (60 min.) (1.0 oz./28 g of 4.25% alpha acids)
4.25 AAU Mt. Hood hops (20 min.) (1 oz./28 g of 4.25% alpha acids)
1 oz. (28 g) Mt. Hood hops (5 min.)
1 tsp. Irish moss (15 min.)
1 tsp crushed coriander seed (5 min.)
Fermentis SafBrew S – 33 yeast
0.75 cups corn sugar (for priming)

Step by Step
In a small pot, heat two gallons of water (7.6 L) to 160 °F (71 °C). In a steeping bag, add specialty grains and steep 20 minutes. Remove grain sock, add one gallon of water (3.8 L) and bring to a boil for 60 minutes. Add 3 lbs. (1.4 kg) dried malt extract (DME) at beginning of boil and hops as indicated. Add rest of DME last 20 minutes of the boil, additives as indicated. Rapidly chill wort after boil. Ferment at 70 °F (21 °C) to enhance yeast profile.