Woodstock Wheat

(5 gallon/19 L, partial mash)
OG = 1.060  FG = 1.013
IBU = 13  SRM = 5  ABV = 5.9%

5 lbs. (2.3 kg) wheat liquid malt extract
2.8 lbs. (1.3 kg) 2-row pale malt
1 lb. (0.45 kg)  pale ale malt
0.8 lb.  (360 g) flaked wheat
0.5 lb.  (230 g) Simpsons Golden Naked Oats malt
2.25 AAU Hallertau Mittelfrüh hops (60 min.) (0.5 oz./14 g at 4.5% alpha acids)
1.6 AAU Cascade hops (30 min.) (0.25 oz./7 g at 6.5% alpha acids)
3/4 Tbsp. coriander seed, crushed (5 min.)
1 Tbsp. lemon zest (5 min.)
White Labs WLP300 (Hefeweizen Ale), Wyeast 3068 (Weihenstephan Weizen), or SafAle WB-06 yeast
¾ cup corn sugar (if priming)

Step by Step
Start with 2 gallons (7.6 L) of your brewing liquor, mash crushed grains for 60 minutes at 153 °F (67 °C). Sparge with 1 gallon (3.8 L) water at 170 °F (77 °C). Off heat, stir in the malt extract. Once fully dissolved, turn heat back and bring wort up to a boil. Boil for 60 minutes adding hops and spices at time shown.

After the boil is complete, chill the wort down to yeast pitch temperature, aerate if using a liquid yeast strain then pitch the yeast. Ferment at ~ 70 °F (21 °C) for two weeks. Prime and bottle or keg and force carbonate to 2.5 v/v.

Issue: January-February 2024
Michelob bottles from the 1960s adorned with labels and caps by the author

A beer recipe brewed with the water found from Filippini Pond on the grounds of the iconic Woodstock Music Festival from 1968.