Gettin’ Down Wit a Kiss O’ Hops (Wheat Beer)

Gettin’ Down wit a Kiss O’ Hops

(5 gallons/19 L, all-grain)
OG = 1.027  FG = 1.007
IBU = 21  SRM = 3  ABV = 2.6%

A low-ABV farmhouse beer style beer, meant for consumption after a long, hot day toiling in the fields. The turbid mash and unmalted grains help provide grainy character while the yeast is the main driver. Adding some a mild Brett yeast can be a fun twist. Brewers can substitute in flaked grains if berries are hard to come by.

Ingredients
5 lbs. (2.27 kg) undermodified Pilsner malt
0.3 lbs. (0.14 kg) unmalted white wheat berries, crushed or coarsely ground
0.3 lbs. (0.14 kg) oat berries, crushed or coarsely ground
3.75 AAU  Perle hops (60 min.) (0.5 oz/14 g at 7.5% alpha acid)
2.5 AAU  Perle hops (20 min.) (0.33 oz./9 g at 7.5% alpha acid)
2.5 AAU  German Hallertau hops (5 min.) (0.5 oz/14 g at 5% alpha acid)
Belgian Wit, Saison or Abbey Ale yeast
3/4 cup corn sugar (if priming)

Step by Step
Heat 1.7 qt. (1.6 L) of strike water to 138 °F (59 °C). Dough-in grain at 113 °F (45 °C) for 10 minutes. Raise temp of mash to 136 °F (58 °C) by the addition of 2.5 qt. (2.4 L) of boiling water, hold 5 minutes.

Drop in stuykmanden and draw off about 1 qt. (1 L) of liquid. Heat the drawn off or turbid portion to between 180 – 212 °F (82 – 100 °C). Raise temperature of mash to 150 °F (66 °C) by the addition of 3.5 qt. (3.3 L) of boiling water and hold 30 minutes. Drop in stuykmanden and draw off about 1 gal. (3.8 L) of liquid into the turbid portion.

Re-raise temperature of turbid portion to between 180 – 212 °F (82 – 100 °C). Raise temperature of mash to 162 °F (72 °C) by the addition of 3.5 qt. (3.3 L) of boiling water and hold 20 min. Drop temperature of turbid mash to 176 °F (80 °C).

Drain the free liquid in the mash tun to the kettle as if you were batch sparging. Gently pour the turbid portion over the grains to bring the mash temperature to 167 °F (75 °C), hold for 20 minutes.

Lauter as normal. Boil 60 minutes. Ferment on the warmer end of your yeast strain’s range. You may want to experiment with dry hopping, maybe a half ounce of a nice aroma hop like Saaz or Hallertau.