Haystack Wheat

Haystack Wheat

(5 gallons/19 L, partial mash)
OG = 1.059  FG = 1.012
IBU = 1  SRM = 5  ABV = 6.3%

Ingredients
4 oz. (113 g) acidulated malt
2 lbs. (0.91 kg) Belgian Pilsner malt
2 lbs. (0.91 kg) Belgian wheat malt
0.5 lb. (0.23 kg) light crystal malt (20° to 30° L)
0.5 lb. (0.23 kg) flaked wheat
4 lbs.  (1.8 kg) wheat dried malt extract
0.5 AAU Saaz hop pellets (15 min.) (0.15 oz./4 g at 3.6% alpha acids)
1 gram spice blend (see Step by Step below)
1 qt. yeast slurry (see note below)
7/8 cup corn sugar (if priming)

Step by Step
Prepare your spice mix. I recommend equal parts coriander, cumin, ginger, wintergreen, and star anise; ground and mixed thoroughly. Heat 7 qts. (6.6 L) water to 162 °F (74 °C). Add crushed malts and flaked wheat to mash water. Hold at 153 °F (67 °C) for 60 min. Remove grains and wash with 2 gal. (7.6 L) water at about 168 °F (76 °C). Add dried malt extract to the kettle and bring to a boil. Total boil is 60 min adding hops for the final 15 minutes of the boil. Remove from heat and add the spice mix. Give the wort a stir to create a whirlpool and let settle for 15 minutes.

Cool and pour into fermenter. Top off with enough water to make 5.25 gal (20 L). Aerate well! At 70 °F (21 °C) or so, pitch yeast. Ferment cool (65 °F/18 °C)) for two weeks, rack to secondary if you prefer, and condition for two more weeks near 55 °F (13 °C). Prime with corn sugar and bottle or keg and force carbonate.

All-grain version:
Mash 5.5 lbs. (2.5 kg) each wheat and Pilsner malt, plus the same amounts of acidulated, crystal, and flaked wheat, same temperature and time but increase mash water to 4 gal. (15.1 L), and sparge water to 5 gal. (19 L). Time your boil to reduce to 5.25 gal. (20 L).

Extract with grains version:
Steep the crystal malt in 3 gal. (11 L) of water, heating gradually to 170 °F (77 °C), then remove grains. If you can, add 1 tsp. 88% lactic acid. Increase the wheat dried malt extract to 6.5 lbs (3 kg).

Malts:
In this recipe I prefer to use Belgian malts such as Castle as they give a fuller, richer malt profile than their German counterparts. But use what you can find; you won’t be far off.

Spices:
The blend of equal parts coriander, cumin, ginger, wintergreen, and star anise; ground and mixed thoroughly; is a balanced one, especially if used in moderation. It is very easy to overdo. If you really object to one of the spices, leave it out.

Yeast:
Because this is more or less a Belgian recipe, I prefer to use a Belgian wit yeast. Wyeast has two strains of Belgian wheat beer yeast, 3944, which is better suited to a real “witbier” — which this is not — and 3942, softer, less acidic and, I think, perfect for this recipe. An American wheat strain such as 1010 could also be used for this recipe for a cleaner yeast profile. Avoid using a Bavarian or Weihenstephan wheat strains as they are too fruity, phenolic, and estery for this recipe.